There is something so undeniably delicious about the taste of ginger, brown sugar and soy caramelized onto a beautiful salmon flank. And salmon is one of the healthiest fish you can eat. Perfect for a quick and easy, delicious dinner.
Recipe Beth Jacob. Food Styling Kari Wardrop. Photography Jerry Grajewski.

Recipe Beth Jacob. Food Styling Kari Wardrop. Photography Jerry Grajewski.

Teriyaki salmon on sesame soba noodle salad3
Teriyaki salmon on sesame soba noodle salad1
  • Duration
  • Cook Time
  • Prep Time
  • 4Servings



  • 2/3 cup soy sauce
  • 2/3 cup mirin
  • 3 tablespoons rice vinegar
  • 3 tablespoons brown sugar
  • 1 1/2 tablespoons ginger, peeled, minced
  • 1 side wild salmon, skin and pin bones removed
  • Canola oil, for grilling

Noodle salad

  • 1 (1/2 lb) package Soba noodles
  • 2 tablespoon tahini
  • 1 tablespoon soy sauce
  • 2 teaspoons mirin
  • 2 teaspoons rice vinegar
  • 1 teaspoon honey
  • 1 teaspoon sesame oil
  • 1 teaspoon ginger, peeled, minced
  • 3 green onions, thinly sliced
  • 1/2 English cucumber, julienned
  • 1 tablespoon toasted sesame seeds, to garnish


For noodle salad, in large pot of boiling water, cook noodles for 3-4 minutes or according to package directions. Drain and rinse well under cold running water. In large bowl, combine tahini, soy sauce, mirin, rice vinegar, honey, sesame oil and ginger. Whisk to combine. Toss rinsed noodles in dressing. On large platter, arrange noodles and cucumber.

For salmon, combine soy, mirin, vinegar, brown sugar and ginger in a container large enough to hold the side of salmon. Marinate 30 minutes in the fridge. Preheat grill to high. Remove salmon from marinade and pat dry. Lightly oil grill. Cook salmon for 3-4 minutes until well seared. Using large spatula, flip salmon in one motion and cook another 3-5 minutes. Remove and place on noodle salad. Garnish with toasted sesame seeds.