I like this recipe because it’s quick, healthy, and bursting with Japanese-inspired flavors. The miso-honey glaze caramelizes beautifully on the salmon while the noodle salad adds a refreshing crunch. It’s one of those dishes that looks fancy but comes together in just 20 minutes, making it perfect for a weeknight dinner or a relaxed weekend meal.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 tbsp miso paste 1 1/2 tbsp honey 4 x 120g Coles Deli Fresh Salmon Skin-On 180g ramen noodles 150g snow peas, thinly sliced lengthways 1 carrot, peeled, cut into long matchsticks 1 bunch radish, thinly sliced 1/4 cup coriander leaves 1 1/2 tbsp soy sauce 2 tsp apple cider vinegar 1 tsp sesame oil
Directions
Step 1 I preheat a greased barbecue grill or chargrill on medium-high heat. In a medium bowl, I combine the miso paste and half the honey, seasoning with a bit of pepper. I add the salmon and turn it to coat evenly in the glaze.
Step 2 I cook the salmon on the grill for about 2–3 minutes per side, or until it’s cooked to my liking. Once done, I transfer the salmon to a plate, cover it loosely with foil, and let it rest for 5 minutes.
Step 3 Meanwhile, I cook the ramen noodles in a medium saucepan of boiling water for 3 minutes or until just tender. Then I add the snow peas and cook for another 30 seconds, just until they’re bright green and tender-crisp. I drain and refresh the noodles and snow peas under cold water, then transfer them to a large bowl.
Step 4 I add the carrot, radish, and coriander leaves to the noodle mixture. In a small bowl, I whisk together the soy sauce, vinegar, sesame oil, and the remaining honey. I drizzle this dressing over the noodles and toss everything together until well coated. I serve the salmon on top or alongside the salad for a beautiful presentation.
Servings and Timing
This recipe serves 4 people. It takes about 10 minutes to prep and 10 minutes to cook, for a total time of 20 minutes.
Variations
Sometimes I use brown rice noodles instead of ramen for a gluten-free option. I also like adding sliced cucumber, edamame, or shredded cabbage for extra crunch. If I’m out of salmon, I use tuna, barramundi, or even tofu as a great substitute. For a spicier version, I add a drizzle of chilli oil or sprinkle of sesame seeds with crushed red pepper flakes.
Storage/Reheating
I store leftover salmon and salad separately in airtight containers in the refrigerator for up to 2 days. To reheat the salmon, I use a microwave on low power or gently warm it in a skillet over medium heat. The noodle salad tastes great cold or at room temperature, so I usually enjoy it as-is the next day.
FAQs
Can I use a different fish instead of salmon?
Yes, I can use tuna, barramundi, or even ocean trout as alternatives.
What kind of miso should I use?
I like using white miso (shiro miso) because it’s mild and slightly sweet, but red miso works if I prefer a stronger flavor.
Can I bake the salmon instead of grilling?
Yes, I bake it in a preheated oven at 200°C (400°F) for about 10–12 minutes until cooked through.
How can I make this dish gluten-free?
I replace the ramen noodles with gluten-free rice noodles and use tamari instead of soy sauce.
Can I make the salad ahead of time?
Yes, I can prepare the noodle salad a few hours in advance and refrigerate it. I just add the dressing right before serving.
Is it okay to serve the salmon cold?
Absolutely. I love it chilled over the noodle salad for a refreshing summer meal.
Can I add extra vegetables?
Yes, I often include edamame, cucumber, or shredded cabbage for added color and crunch.
What’s the best way to tell if the salmon is done?
I check if the salmon flakes easily with a fork and is just opaque in the center — that’s perfect doneness.
Can I use instant ramen noodles?
Yes, I just discard the seasoning packet and cook the noodles as directed before adding them to the salad.
How do I keep the noodles from sticking together?
After cooking, I rinse the noodles under cold water and toss them with a little sesame oil to prevent sticking.
Conclusion
I love how this miso-grilled salmon with ramen noodle salad combines ease and elegance in one dish. It’s full of fresh textures, bold flavors, and a satisfying balance of sweet, salty, and tangy notes. Whether I’m cooking for myself or serving guests, it always feels like a special meal made in no time at all.
A vibrant and healthy miso-grilled salmon served with a crisp ramen noodle salad. Sweet, savory, and full of umami flavor, this dish combines tender grilled salmon with fresh vegetables and a light sesame dressing — perfect for a quick, impressive meal.
Ingredients
1 tbsp miso paste
1 1/2 tbsp honey
4 x 120 g salmon fillets, skin on
180 g ramen noodles
150 g snow peas, thinly sliced lengthways
1 carrot, peeled and cut into matchsticks
1 bunch radish, thinly sliced
1/4 cup coriander leaves
1 1/2 tbsp soy sauce
2 tsp apple cider vinegar
1 tsp sesame oil
Instructions
Preheat a greased barbecue grill or chargrill on medium-high heat. In a bowl, combine miso paste and half the honey. Add the salmon fillets and turn to coat evenly.
Grill salmon for 2–3 minutes per side or until caramelized and cooked to your liking. Transfer to a plate, cover loosely with foil, and rest for 5 minutes.
Meanwhile, cook ramen noodles in boiling water for 3 minutes or until just tender. Add snow peas and cook for an additional 30 seconds. Drain and refresh under cold water, then transfer to a large bowl.
Add carrot, radish, and coriander leaves to the noodles. In a small bowl, whisk soy sauce, vinegar, sesame oil, and remaining honey to make the dressing. Drizzle over the salad and toss well to coat.
Serve salmon on top of or alongside the noodle salad. Garnish with extra coriander or sesame seeds if desired.
Notes
Use white (shiro) miso for a mild flavor or red miso for a stronger taste.
Replace ramen with rice noodles and soy sauce with tamari for a gluten-free version.
Add edamame, cucumber, or shredded cabbage for extra crunch and color.
For spice, drizzle with chilli oil or sprinkle crushed red pepper flakes.
Salmon can be baked at 200°C (400°F) for 10–12 minutes if preferred.
Store leftovers in the fridge for up to 2 days; serve the salad cold and reheat salmon gently.
