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Week of 11/10/25

Miso-Roasted Salmon
with furikake soba noodles / broccoli

Active: 25 Total: 25
Original GF Paleo Vegetarian
Miso-Roasted Salmon

A savory glaze pulls double duty here as a topping for the salmon and a flavorful sauce for the noodles. A generous helping of furikake adds delicious depth to the finished dish.
Smarts: Furikake is a Japanese seasoning consisting mainly of crumbled nori and sesame seeds. Look for it in the global foods section of the supermarket, at specialty stores, or online.

Tags
Quick and Easy, Air-Fryer Friendly
Proteins
Fish, non-canned
Cuisines
Asian - Japanese
Save recipe
39

Ingredients

Metric
Servings:
4
Miso-Soy Glaze:
  • Soy sauce, low-sodium - 1/4 cup
  • Miso paste, any type - 2 Tbsp
  • Water - 2 Tbsp
  • Vinegar, rice - 1 Tbsp
  • Mirin (opt) - 1 Tbsp
  • Oil, toasted sesame - 1 Tbsp
  • Honey - 1 1/2 Tbsp
Furikake Soba Noodles:
  • Broccoli - 12 oz , florets
  • Garlic - 1 clove , minced
  • Green onions - 4 stalks , chopped; white and green parts separate
  • Soba noodles - 8 oz (sub any long noodle)
  • Oil, cooking - 1 Tbsp
  • Miso-Soy Glaze (ingredients listed separately) - 1/2 cup
  • Furikake seasoning - 2 Tbsp
Miso-Roasted Salmon:
  • Salmon fillets - 1 lb , thawed if frozen
  • Foil - for roasting
  • Miso-Soy Glaze (ingredients listed separately) - 2 Tbsp + 2 Tbsp

Prep

  1. Salmon - Thaw if frozen and pat dry. (Can be done 1 day ahead)

  2. Broccoli / Garlic - (If prepping right before cooking, get oven heating and water boiling first.) Prep as directed and store separately. (Can be done up to 5 days ahead)

  3. Green onions - Prep as directed. Store white and green parts separately.

  4. Make glaze - Combine soy sauce, miso paste, water, vinegar, mirin (if using), sesame oil, and honey.

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Make

  1. Heat oven to 400F / 204C degrees. Line a baking sheet with foil (to make cleanup easier) and brush with some cooking oil.

  2. Heat a pot of salted water for noodles. Cook noodles according to package directions (soba noodles can cook quickly, so watch them closely to prevent overcooking). Drain well.

  3. Spread out salmon filets, skin side down, in an even layer on the baking sheet. Season salmon with some salt and pepper and brush with first portion of miso-soy glaze (portion for salmon).

  4. Transfer salmon to the oven and roast until it is cooked through and flakes easily with a fork, 10 to 12 minutes. Halfway through cooking, brush salmon with second portion of glaze (portion for salmon).

  5. While salmon roasts, heat a wok or saute pan with cooking oil over medium-high heat. Add broccoli and stir fry until crisp-tender, 2 to 3 minutes. Fold in garlic and white parts of green onions and continue to cook until broccoli is bright green and as tender as you like it, 2 to 4 minutes more (you can add a splash of water to the pan if you want to lightly steam it).

  6. Fold in noodles and miso-soy glaze (portion for noodles) and stir fry for 1 to 2 minutes more, or until everything is well-combined and heated through (be careful not to overcook the noodles).

  7. Remove from heat and fold in furikake.

  8. Divide noodles among serving bowls and top with salmon filets. Sprinkle with green parts of green onions. Enjoy!

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