It's a mash up of one of my fav cookbook recipes with one of my fav blog recipes - it's Miso Salmon with Sesame Ginger Noodles!!
We've talked about the miso marinated cod that I used to make for my private chef clients on a weekly basis. I think the recipe is so engrained in the back of my brain, I could make it with my eyes shut. Well today I'm swapping out the cod for salmon and serving it over a VERY FLAVORFUL bed of sesame noodles! The result: truly the most perfect bowl of food you'll taste this month! Miso Salmon with Sesame Ginger Noodles for everyone.
Let's talk logisitics:
- the recipe calls for ramen noodles, but you can use any thin noodle your prefer. Or not thin - go for udon. The key is really in that sauce so don't skimp on that.
- below you'll find the fish called for is salmon, but you can still use cod if you prefer. You just want something that's medium thick. Nothing too thin.
- the miso marinade - if you're in a crunch for time, you're okay to let it sit for just 30 minutes. But the 3 hour mark really can do a LOT for the flavor. And over night is even better if you plan that far ahead! xx
Miso Salmon with Sesame Ginger Noodles
Miso glazed salmon on top of a bed of sesame ginger noodles makes the PERFECT dinner
Ingredients
For the Fish
- ¼ cup sake
- ¼ cup mirin
- 4 tablespoons white miso paste
- 2 tablespoons brown sugar
- 4 salmon fillets, about ⅓ pound each
For the Noodles
- 1 knob fresh ginger (about 4-5 inches) peeled, finely chopped
- 6 cloves garlic finely chopped
- 1 bunch scallions (green onions) thinly sliced
- ½ cup olive oil or neutral light olive oil or grapeseed oil
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon freshly cracked black pepper
- ½ teaspoon white sugar
- kosher salt to taste
- 4 5-ounce packages ramen noodles
Optional Garnishes
- sesame seeds
- cilantro
- scallions
- fresno chiles, sliced
Instructions
For the Fish
- Bring the sake and mirin to a boil in a medium saucepan over high heat. Boil for 20 seconds to evaporate the alcohol. Turn the heat down to low, add the miso paste, and whisk. When the miso has dissolved completely, turn the heat up to high again and add the sugar, whisking constantly to ensure that the sugar doesn't burn on the bottom of the pan. Remove from heat once the sugar is fully dissolved. Cool to room temperature.
- Pat the salmon fillets thoroughly dry with paper towels. Slather the fish with the miso marinade and place in a non-reactive dish or bowl and cover tightly with plastic wrap. Leave to marinate in the refrigerator for at least 3 hours and up to 3 days.
- Preheat oven to 425°F. Line a baking sheet with aluminum foil. Lightly wipe off any excess miso clinging to the fillets, but don't rinse it off. Place the fish skin-side-down on the pan and transfer to the oven and cook for 8 minutes, then turn the oven to broil and broil for 3-4 minutes until the top of golden/black in spots and is opaque in the center and flakes easily. Flake fish into pieces and pile on top of the noodles. Garnish and serve.
For the Noodles
- Combine the ginger, garlic, and two-thirds of scallions together in a large bowl.
- Heat the oil in a small saucepan over medium high heat for about 2 minutes. Turn the heat off and add the ginger mixture. Let the mixture infuse for 5 minutes before stirring in remaining scallions. Stir in soy sauce, rice wine vinegar, pepper, sesame oil, and sugar; season with salt. Set aside for 15 minutes to let flavors come together. Taste and adjust seasonings.
- Meanwhile, cook noodles according to package directions. Drain and toss with as much or as little scallion sauce as you'd like in bowl. Top with flakes of salmon and assorted garnishes.
Notes
- the recipe calls for ramen noodles, but you can use any thin noodle your prefer. Or not thin – go for udon. The key is really in that sauce so don’t skimp on that.
- below you’ll find the fish called for is salmon, but you can still use cod if you prefer. You just want something that’s medium thick. Nothing too thin.
- the miso marinade – if you’re in a crunch for time, you’re okay to let it sit for just 30 minutes. But the 3 hour mark really can do a LOT for the flavor. And over night is even better if you plan that far ahead! xx
Nutrition Information
Calories: 613kcal | Carbohydrates: 21g | Protein: 38g | Fat: 40g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 24g | Cholesterol: 94mg | Sodium: 1601mg | Potassium: 954mg | Fiber: 1g | Sugar: 11g | Vitamin A: 146IU | Vitamin C: 3mg | Calcium: 54mg | Iron: 3mg
Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!
Delicious! I made it for two of us and made 10oz of pasta and the full recipe of everything elseBarb
Will this work with shrimp?
yes!
Absolutely FABULOUS - I did put a bit of the miso marinade into the noodle sauce & for me that worked - but this is a KEEPER !! Thank You
Dayummmmmm! This is so good! All of my kids ate it and loved it — thank you!
Have made this recipe twice so far and love love it!!! It even tastes better the next day!!
Amazing boyfriend loved it! Making it again. Your third recipe I’ve tried recently that I love ♥️
This was absolutely delicious! I could have eaten 2x the serving size because it was so good. Gaby, I am a huge veggie person, what kind of veggies could I add? I thought maybe some edamame, but do you have any other suggestions?
Boy Choy, Eggplant, Asparagus and Edamame would all be my first choice!
The recipe was a huge hit! I served the salmon whole on a bed of chow mein noodles and used dry sherry instead of mirin. The noodle marinade was so tasty and I will use it as a marinade with other meals. Hubby said “one of my best salmon dishes”. Thank you Gaby.
My salmon is marinating as I type and I can't wait to taste tomorrow.
Questions: there is a fishy smell. Is that common because of the marinade?
Also, can the salmon be served whole on a bed of noodles rather than in pieces?
Thank you and I will let you know how the dish turns out.
no, not common. Did smell fishy before marinating.
and yes, you can absolutely serve it whole
Where do you find the mirin and the miso paste? I looked at Ralphs and Albertsons...
Also, I didn’t know what mirin is so I looked it up. Which kind do you use and does it matter? Hon? Shio? or shin? Mirin.... I live in south Orange County. Thank you
Think I can do this with chicken?
This looks so amazing and flavorful. Is it possible to use chicken or shrimp instead of salmon?
totally would be delish! But rather than baking the chicken or shrimp, I would saute and then douse with the sauce once cooked
OMG. This was so delicious. I had this recipe at a friend's house a few weeks ago and loved it. Last night I made it for New Year's Eve dinner using Chilean sea bass. My guest said we would be paying $100 per person for a meal like this in a restaurant. It's light and you don't walk away from the table feeling stuffed. I served it in individual low pasta bowls on top of fresh soba noodles accompanied by asparagus. This recipe is now going into my favorites file.
Hey Gaby!
Trying this recipe this week because we are obsessed with your cod version. It’s perfection.
I’m distressed bc I’m using frozen salmon(and new to cooking fish)! Do I thaw then marinate or thaw while marinating?
thaw and then marinate!
Making this tomorrow. Can you make the noodles ahead and will they hold?
never tried it!
I wouldn't. The starch in noodles makes them sticky as they sit and cool down. Do all the prep for the sauce ahead of time then you just need to blanch the soba noodles for 60 seconds and toss with your prepared sauce to save time.