Save to Pinterest This Teriyaki Salmon Soba Bowl with Crunchy Slaw is one of those vibrant meals that delivers on flavor, texture, and nutrition. I reach for it on nights when I crave something both comforting and refreshing—tender salmon with a crave-worthy glaze, nutty soba noodles, and a crisp, colorful slaw all brought together by a tangy-sweet dressing.
I first whipped this up after a big farmers market haul, and even my picky eaters asked for seconds. Now it is a go-to for family dinners and weeknight gatherings alike.
Ingredients
- Salmon fillets: Fresh and responsibly sourced salmon makes all the difference I try to buy fillets that are bright in color and firm to the touch
- Teriyaki sauce: Opt for a brand with real ginger and minimal added sugar or make your own for purer flavor
- Soy sauce: Adds the necessary savoriness and depth Use a low-sodium version if preferred
- Honey or maple syrup: For balancing out the tang and salt I swap in maple if making it vegan
- Freshly grated ginger: Always use fresh ginger for zingy undertones Pre-peeled pieces store well in the freezer
- Sesame oil: Nutty and aromatic Make sure it is toasted for the fullest flavor
- Soba noodles: Choose 100 percent buckwheat soba for a gluten-free bowl otherwise regular soba works beautifully
- Red cabbage: Crunchy and rich in color Choose heads that feel heavy for their size
- Napa or green cabbage: Lends lightness and a delicate texture Pick ones with crisp leaves
- Carrot: Julienne for the best crunch and color Go for firm carrots with a bright orange hue
- Cucumber: Cooling and crispy Choose smaller Persian or English cucumbers for thin skin and fewer seeds
- Spring onions: Bright sharpness comes from their mild onion flavor
- Sesame seeds: Toasted is key for a deep nutty note I like to toast them fresh in a dry pan
- Rice vinegar: Gives the slaw its signature tang Japanese rice vinegar is milder and best here
- Cilantro: Optional for garnish but its fresh touch makes each bite pop
- Lime wedges: The squeeze at the end brightens everything
Instructions
- Marinate the Salmon:
- Combine teriyaki sauce soy sauce honey ginger and sesame oil in a bowl Place salmon fillets in a shallow dish and coat thoroughly with the marinade Let it soak at room temperature for fifteen minutes to infuse flavor into the fish
- Cook the Soba Noodles:
- Bring a large pot of water to a gentle boil Add soba noodles and stir to prevent sticking Cook according to the time on the package usually about four to five minutes Drain immediately and rinse under cold water This stops the cooking process and keeps the noodles chewy Toss with a splash of sesame oil so they do not clump
- Prepare the Crunchy Slaw:
- Thinly shred red and napa cabbages julienne the carrot and cucumber and slice the spring onions Combine all veggies along with toasted sesame seeds in a large bowl The more uniform the cuts the better the final texture
- Make the Slaw Dressing:
- Whisk together rice vinegar soy sauce sesame oil honey and grated ginger in a small bowl Toss this dressing with the slaw until every strand is coated Let it stand for a few minutes to let the flavors meld
- Cook the Salmon:
- Heat a non-stick skillet over medium heat Remove salmon from the marinade and gently pat off excess liquid Place fillets presentation side down and sear for three to four minutes until there is a deep caramelized color Flip and cook for another three minutes or until the salmon flakes easily with a fork Rest the salmon for a few minutes before serving
- Assemble the Bowls:
- Divide soba noodles among four bowls Top with generous heaps of crunchy slaw and a piece of glazed salmon Sprinkle with fresh cilantro and sesame seeds Add a lime wedge on the side for squeezing before digging in
Save to Pinterest Sesame oil is my secret ingredient for these bowls It is so aromatic and instantly transports me to cozy Japanese noodle shops Even my kids love helping toast the sesame seeds and sneak crispy carrot pieces from the slaw
Storage Tips
Keep salmon and soba noodles in separate airtight containers and refrigerate up to two days The slaw can be stored undressed for up to three days When ready to eat combine the components and refresh the slaw with the dressing
Ingredient Substitutions
No salmon on hand swap in tofu or tempeh for a vegetarian feast Quinoa noodles are a tasty alternative to soba if you need a gluten-free option Try red bell pepper or snap peas in the slaw if you are out of cabbage
Serving Suggestions
Serve as a stand-alone bowl or pair with miso soup and simple pickled cucumbers For extra crunch top with chopped roasted nuts A sprinkle of shichimi togarashi gives gentle heat
Save to Pinterest This bowl is as beautiful as it is tasty and there are endless ways to make it your own. Enjoy the playful crunch the punchy flavor and a meal everyone will want again.
Common Recipe Questions
- → Can I use another fish instead of salmon?
Yes, you can substitute salmon with trout, cod, or another firm fish. Adjust cooking times as needed for thickness.
- → Are soba noodles gluten-free?
Some soba noodles contain wheat. Look for 100% buckwheat noodles if you need a gluten-free option, and check ingredient labels carefully.
- → How can I add extra crunch to the slaw?
Try adding sliced radishes, edamame, or even thinly sliced bell pepper for more crunch and color.
- → What is a good vegetarian alternative?
Tofu works well in place of salmon. Marinate and sear as directed, or bake for a firmer texture.
- → Can this be made ahead of time?
The slaw and dressing can be assembled ahead. Cook the salmon and noodles shortly before serving for best results.