Spice-Crusted Salmon & Soba Noodle Salad

Jullie Caparas


For the pickled vegetables

  • medium watermelon radishes
  • medium carrots
  • large cucumber
  • 2 Tablespoons  rice vinegar
  • 2 Tablespoons  palm sugar
  • 1 Tablespoon  sesame oil
  • 1/2 Teaspoon  fine sea salt

For the soba noodles

  • bunches soba noodles
  • One  2-inch piece fresh ginger, roughly chopped
  • cloves garlic, roughly chopped
  • 2 Tablespoons  peanut butter
  • 2 Tablespoons  soybean paste, white or yellow
  • 1 Tablespoon  rice vinegar
  • 1 Tablespoon  sesame oil
  • 1 Tablespoon  palm sugar
  • 1/4 Cup  hot water

For the salmon and salad

  • 8-ounce salmon fillets
  • 1/2 Teaspoon  paprika
  • 1/2  Teaspoon  garlic powder
  • 1/2 Teaspoon  onion powder
  • 1/2 Teaspoon  fine sea salt
  • 1/4 Teaspoon  cayenne
  • 1/4 Teaspoon  Chinese five spice
  • 1/4 Teaspoon  black pepper
  • 2 Tablespoons  canola oil

This is an incredibly satisfying noodle dish that balances different textures and a bold mixture of flavors. Creamy miso dressing over soba noodles, tangy pickled vegetables, and a spice-crusted salmon fillet makes an exotic and exciting dish.


For the pickled vegetables

To marinate the vegetables, thinly slice the radishes, carrots, and cucumber, then combine in a large mixing bowl. In a separate bowl, whisk together the rice vinegar, palm sugar, sesame oil, and the salt. Pour this dressing over the vegetables and toss to completely coat. Set aside to marinate. 

For the soba noodles

To prepare the noodles, bring a pot of water to a boil and add the soba noodles. Stir often, and cook for 5 minutes. Drain the noddles and rinse them under cold water. To prepare the dressing, combine the ginger, garlic, peanut butter, soybean paste, rice vinegar, sesame oil, and palm sugar in a small food processor. Purée until a creamy paste has formed,  and then slowly add the hot water to the paste. The dressing will become lighter in color and smoother in texture. Toss the drained noodles with 1/2 of the dressing, and reserve the rest for serving.

For the salmon and salad

To cook the salmon, first pat each fillet dry with a paper towel. Coat the flesh of each fillet with equal amounts of the spices, making sure to press the seasoning into the flesh. Heat the canola oil in a heavy-bottomed pan or cast-iron skillet over medium-high until the pan starts to smoke. Place the salmon fillets flesh side down in the pan and cook for 2-3 minutes. Do not touch until ready to flip! Next, turn the salmon over, and continue to cook for 4-5 more minutes until the skin is crispy.

Serve the salmon fillets with the soba noodles and vegetables. This dish can be served cold, room temperature, or warm, and it can be shared as an entrée or as an appetizer course. Enjoy!



For a detailed post on this recipe, visit Mangoes & Palm Trees.


Calories per serving:

964 calories

Dietary restrictions:

Low Carb

Daily value:



  • Fat 134g 207%
  • Carbs 77g 26%
  • Saturated 23g 117%
  • Fiber 9g 36%
  • Trans 0g
  • Sugars 53g
  • Monounsaturated 54g
  • Polyunsaturated 41g
  • Protein 106g 212%
  • Cholesterol 249mg 83%
  • Sodium 2,703mg 113%
  • Calcium 191mg 19%
  • Magnesium 256mg 64%
  • Potassium 2,918mg 83%
  • Iron 4mg 24%
  • Zinc 4mg 26%
  • Phosphorus 1,369mg 196%
  • Vitamin A 1,072µg 119%
  • Vitamin C 40mg 66%
  • Thiamin (B1) 1mg 80%
  • Riboflavin (B2) 1mg 60%
  • Niacin (B3) 46mg 228%
  • Vitamin B6 4mg 176%
  • Folic Acid (B9) 242µg 61%
  • Vitamin B12 15µg 244%
  • Vitamin E 26mg 129%
  • Vitamin K 99µg 123%
Have a question about nutritional data? Let us know.
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