The Gills Gals: Alaska Salmon with Miso and Soba Noodles

A tasty and simple bowl of Japanese-style soba noodles and stir-fried veg topped off with miso salmon. An easy, quick, healthy and delicious seafood dish.

This is a really bright dish, with a lovely balance of fresh and umami flavours. If you omit the soy and use tamari instead it’s also gluten-free. We’ve listed the veg we used below but this recipe could easily use up anything you have in the fridge.

If you haven’t had miso in anything apart from the soup before, you’re in for a treat. Using miso to marinade this delicious wild salmon provides this great salty taste that’s then balanced with soy and mirin. That said, the salmon would be just as yummy with a simple garlic and soy marinade, teriyaki or miso without the soy and mirin.

The important tip with soba noodles is not to overcook them (they go slimy very quickly) and to rinse them with cold water as soon as they’re cooked. Soba noodles aren’t always easy to find. A lot of supermarkets have them either in the Asian food aisle of speciality foods. This is the same for miso. But, if you have a good local health food store, a lot of them will stock most of the ingredients for this dish. Enjoy!


Salmon and marinade

  • 2 x Alaska salmon fillets

  • 2 x cloves of garlic crushed

  • 1 tbsp soy sauce

  • 1 tsp mirin

  • 1/2 tbsp white miso

  • 1 x tbsp of sesame seeds

For the noodle stir fry

  • 200g soba noodles

  • 2 x handfuls of edamame beans (we used frozen and blanched them in boiling water)

  • 2 x spring onions

  • 4 x large leafy greens (spinach, pam choi, choy sum), broccoli 1 tbsp soy

  • Leftover marinade from the salmon

  • Splash of lemon juice


  1. Start by marinating the salmon. Mix all the ingredients and cover the fillets. Leave for at least 10 minutes while you prep.

  2. Put your soba noodles on to cook. Keep a close eye you don’t want them going soggy. They should take around 5 minutes.

  3. Chop your spring onions and greens and blanch your frozen edamame if needs be.

  4. When the soba is done rinse under cold water and drain.

  5. Now fry your salmon fillets. Lightly oil a frying pan on a medium heat. Don’t wipe off the marinade but try not to take all of it into the pan with the fish. Fry for around 5 minutes on each side. If you’re planning to flake the salmon like us, don’t worry about getting the skin perfect.

  6. When you have 5 minutes left on the salmon, get a wok heated ready to stir fry the noodles. Add 1 tbsp of oil and put onto a medium heat.

  7. Add garlic and any chunkier greens. For example broccoli or chop sum if it has a thicker stalk. After a couple of minutes add the leftover marinade from the salmon and then the edamame, noodles and spring onions. Taste and add the extra soy and lemon if you need more flavour. Season to taste. Stir fry for a couple of minutes on a high heat. DO NOT leave this here for long or your soba risks going soggy.

  8. Take your noodles off the heat, flake through the salmon or place the fillet on top and serve.