Salmon Soba Noodle Salad
Cool buckwheat noodles, crisp fresh vegetables, a tangy sesame dressing, and tender miso-glazed salmon - this Salmon Soba Noodle Salad is everything you want in a weeknight dinner. It's light but satisfying, packed with protein, and comes together in about 30 minutes. If you're looking for a cold salmon soba noddle bowl to cool down a hot day, this is the perfect recipe for you.
If you already love my Miso Glazed Salmon in the Air Fryer, this bowl is the perfect way to turn it into a full, balanced meal. With chewy soba noodles and plenty of colorful veggies, it's meal prep-friendly, gluten-free (with the right noodles), dairy-free and just as good cold as it is warm.
If you enjoyed this Salmon Soba Noodle Salad and love Japanese-inspired flavors, you'll also want to check out my roundup of the 7 Best Ramen Cookbooks: Easy Recipes for Every Taste for even more noodle inspiration. And if you're in the mood for something creamy and plant-based to serve alongside, my Creamy Chickpea Salad makes a perfect pairing.
💞 Why You'll Love This Recipe
- High-protein and satisfying
- Light, fresh, and balanced
- Ready in 30 minutes
- Delicious hot or cold
- Easy to customize with your favorite veggies or proteins
Jump to:
Ingredients
For the Bowl:
- Soba noodles: Get 100% buckwheat for gluten-free
- Salmon: I suggest my Miso Glazed Salmon with this recipe, but you can make it however you want!
- Shredded carrots
- Thinly sliced cucumber
- Shelled edamame (thawed if frozen)
- Scallion, thinly sliced
- Optional: sesame seeds, nori strips, avocado slices, pickled ginger
For the Dressing:
- Soy sauce (or tamari for gluten-free)
- Rice vinegar
- Toasted sesame oil
- Maple syrup or honey
- Grated fresh ginger (or pinch ground ginger)
- Optional: Chili crisp or sriracha (for heat)
See recipe card for quantities.
How to Make Salmon Soba Noodle Salad
Step 1: Make Salmon
I prefer this recipe with my easy Miso Glazed Salmon in the Air Fryer recipe for perfect, caramelized salmon in under 10 minutes.
Alternatively, pan-sear your salmon: heat a drizzle of oil in a skillet over medium-high heat, add the salmon skin-side down, and cook for 4-5 minutes per side until cooked through (internal temp 125-145°F).
You can make the rest of the salad while your salmon is cooking .
Step 2: Cook Noodles
Cook soba noodles according to package directions. Drain and rinse under cold water to stop the cooking and keep them from sticking. They should be in the water for about 3 minutes.
Step 3: Make Dressing
Whisk together the dressing ingredients in a small bowl.
Step 4: Prepare Vegetables
Prepare your vegetables: shred the carrots, slice the cucumber, and thaw the edamame.
Step 5: Assemble
Assemble the bowl: Divide soba noodles between two bowls. Arrange carrots, cucumber, edamame, and scallions on top.
Drizzle with dressing, then garnish with sesame seeds, nori, or avocado if desired.
Step 6: Add Salmon
Add the salmon, either whole or flaked, on top of the vegetables.
Serve chilled or at room temperature and enjoy!
Hint: Rinse the soba noodles really well under cold water after cooking- this removes excess starch and keeps them from clumping.
FAQs
Yes! This bowl is great for meal prep. Store the noodles, veggies, and salmon in separate containers and assemble just before eating. Keep the dressing separate and drizzle when ready to serve.
Absolutely. While it's delicious cold, you can serve the noodles warm and top with hot salmon if you prefer a cozier meal.
⭐ Top Tips
This bowl is just as delicious served cold the next day - perfect for make-ahead lunches or summer dinners!
Substitutions and Variations
Substitutions
- Use rice noodles if you don't have soba.
- Swap salmon for tofu or chicken if preferred.
- Use baby spinach or shredded cabbage if you're out of cucumber.
Variations
- Add spicy mayo drizzle on top for extra creaminess.
- Try with teriyaki-glazed salmon or plain roasted salmon.
- Turn it into a bento box with smaller portions of everything.
Equipment
- Medium pot (for noodles)
- Small whisk + bowl (for dressing)
- Air fryer (for salmon, if using my recipe)
Storage
Store leftovers in an airtight container in the fridge for up to 2 days. Keep dressing separate if meal prepping to avoid soggy noodles.
More Recipes
Looking for other main course recipes? Try these:
Serving Suggestions
Try an appetizer with this Salmon Soba Noodles Bowl!
Recipe
Salmon Soba Salad
Ingredients
For the Bowl:
- 6 oz soba noodles 100% buckwheat for gluten-free
- 1 Miso Glazed Salmon (or other cooked salmon), about 6 oz cooked salmon
- 1 cup carrots shredded
- 1 cup cucumber thinly Sliced
- ½ cup edamame shelled and thawed if frozen
- 1 scallion thinly sliced
- sesame seeds optional, for toppings
- nori strips optional, for toppings
- avocado slices optional, for toppings
- pickled ginger optional, for toppings
For the Dressing:
- 1 tablespoon soy sauce or tamari for gluten-free
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon maple syrup or honey
- 1 teaspoon ginger grated fresh or pinch ground ginger
- ½ teaspoon chili crisp or sriracha, for heat
Instructions
- I prefer this recipe with my easy Miso Glazed Salmon in the Air Fryer recipe for perfect, caramelized salmon in under 10 minutes.
- Alternatively, pan-sear your salmon: heat a drizzle of oil in a skillet over medium-high heat, add the salmon skin-side down, and cook for 4-5 minutes per side until cooked through (internal temp 125-145°F).
- You can make the rest of the salad while your salmon is cooking .
- Cook soba noodles according to package directions. Drain and rinse under cold water to stop the cooking and keep them from sticking. They should be in the water for about 3 minutes.
- Whisk together the dressing ingredients in a small bowl.
- Prepare your vegetables: shred the carrots, slice the cucumber, and thaw the edamame.
- Assemble the bowl: Divide soba noodles between two bowls. Arrange carrots, cucumber, edamame, and scallions on top.
- Drizzle with dressing, then garnish with sesame seeds, nori, or avocado if desired.
- Add the salmon, either whole or flaked, on top of the vegetables.
- Serve chilled or at room temperature and enjoy!
