If you’re craving a dish that feels both elegant and comforting, the Sesame-Crusted Salmon with Soba Noodles and Greens Recipe is an absolute winner. This recipe combines the nutty crunch of toasted sesame seeds with tender, perfectly cooked salmon fillets, nestled on a bed of earthy soba noodles and vibrant greens. Every bite is a delightful harmony of textures and flavors that feels fresh yet satisfyingly hearty. It’s one of those meals that looks impressive but is surprisingly easy to whip up any night of the week—you’re going to love sharing this with family and friends!
Ingredients You’ll Need
These ingredients are straightforward but thoughtfully chosen to build a dish that balances taste, texture, and color beautifully. Each one plays a vital role in bringing that signature Sesame-Crusted Salmon with Soba Noodles and Greens Recipe to life.
- Salmon fillets (4 x 150-200g): The star protein, mild and rich, perfect for crisping up with sesame seeds.
- Salt and pepper: Simple seasonings that highlight the natural flavor of the salmon.
- White sesame seeds (75g / 1/2 cup): Provide a toasty crust that adds an irresistible crunch.
- Vegetable or canola oil (4 tsp, plus 2 ½ tbsp for dressing): Neutral oils keep the focus on the sesame and salmon without overpowering with flavor.
- Dried soba noodles (250g / 8 oz): Nutty, buckwheat noodles that soak up every drop of delicious dressing.
- Baby bok choy (2 bunches): Fresh, crisp greens that add color and a light bitterness balancing the dish.
- Soy sauce (1 ½ tbsp): Brings umami depth and savoriness.
- Rice vinegar (3 tbsp): Adds a gentle tang that brightens the dish.
- Mirin (1 tbsp): Sweeter rice wine to balance acidity with a hint of honeyed flavor.
- Sugar (2 tsp): Just enough sweetness to soften the vinegar’s sharpness.
- Fresh ginger (2 tsp, minced): Gives a warm, spicy lift.
- Garlic (1 clove, minced): Essential aromatic note enhancing every layer of flavor.
- Sliced shallots or scallions (optional garnish): Adds freshness and a pop of color on top.
How to Make Sesame-Crusted Salmon with Soba Noodles and Greens Recipe
Step 1: Prep the Salmon and Oven
Start by letting your salmon sit at room temperature for about 20 minutes before cooking. This little step ensures even cooking and a tender result. While the salmon warms up, preheat your oven to 220°C (430°F) or 200°C (390°F) if you have a fan-assisted oven. Place your oven rack about 20 centimeters from the broiler to get that perfect golden finish later.
Step 2: Season and Coat the Salmon
Season both sides of each salmon fillet generously with salt and pepper. Pour the white sesame seeds into a shallow dish for easy coating. Then press each fillet firmly into the seeds, ensuring every side is coated with a crunchy sesame layer. Place the coated fillets on a baking tray and drizzle a little vegetable oil on top—this helps the seeds toast beautifully and keeps the salmon moist.
Step 3: Bake and Broil to Perfection
Bake the sesame-crusted salmon in your preheated oven for 10 minutes. After baking, switch to the broiler (or grill) on high and cook for another 3 minutes. This step gives the sesame crust that irresistibly golden color and crunch. If you prefer not to broil, an extra 5 minutes of baking will work too but note the top won’t be as crisp. Once done, let the salmon rest for three minutes to lock in the juices.
Step 4: Prepare the Soba Noodles and Greens
While the salmon cooks, boil the soba noodles according to package instructions, usually around 4 minutes, until tender but still firm. Drain and rinse under cold water to stop cooking and remove starch. For the greens, gently wash and trim baby bok choy, then sauté lightly in a splash of oil just until wilted but still bright green and crisp.
Step 5: Make the Dressing and Assemble
In a small bowl, whisk together soy sauce, rice vinegar, mirin, sugar, minced ginger, and garlic with 2 ½ tablespoons of vegetable oil. Toss the soba noodles and bok choy with this dressing to evenly coat and infuse every bite with tangy, sweet, and umami flavors. Plate the noodles and greens, gently place a sesame-crusted salmon fillet on top, and garnish with sliced scallions or shallots if you like.
How to Serve Sesame-Crusted Salmon with Soba Noodles and Greens Recipe
Garnishes
A sprinkle of thinly sliced scallions or shallots adds a fresh crunch and a mild oniony note that brightens the rich salmon. You can also scatter some toasted sesame seeds on top for extra texture and visual appeal.
Side Dishes
This Sesame-Crusted Salmon with Soba Noodles and Greens Recipe is hearty enough on its own but pairs beautifully with light sides like steamed edamame, pickled vegetables, or a crisp cucumber salad that echoes the Asian flavor palette.
Creative Ways to Present
For a more refined presentation, consider serving the salmon fillets on individual plates with the soba noodles twirled neatly alongside the greens. Drizzle extra dressing artistically on the plate for a vibrant finish. Alternatively, serve family-style in a large bowl for a casual, cozy meal experience.
Make Ahead and Storage
Storing Leftovers
Leftover salmon can be stored in an airtight container in the refrigerator for up to 2 days. Keep the noodles and greens in a separate container with some dressing to prevent sogginess. When ready to eat, gently reheat the salmon and toss the noodles with fresh greens if needed.
Freezing
It’s best not to freeze fully cooked salmon with soba noodles because the texture of both can degrade. However, you can freeze raw salmon fillets coated in sesame seeds uncooked and then bake fresh when ready. Wrap tightly to prevent freezer burn and use within one month.
Reheating
To reheat the salmon, use a low oven temperature or a skillet over medium heat to gently warm it without drying out the crust. For noodles and greens, a quick toss in a hot pan or microwave for a short time works well; just avoid overheating to keep textures intact.
FAQs
Can I use other types of fish instead of salmon?
Absolutely! Trout and even firm white fish like cod can work, but keep in mind that cooking times may vary. Salmon offers the perfect fatty richness that complements the sesame crust beautifully.
Are soba noodles gluten-free?
Traditional soba noodles are made mainly from buckwheat, which is gluten-free, but many brands include wheat flour, so always check the packaging if gluten is a concern for you.
Can I make this recipe vegan or vegetarian?
For a vegan twist, try replacing the salmon with thick slices of tofu or tempeh, coated in sesame seeds and baked the same way. Use vegetable-based soy sauce and ensure all other ingredients fit your dietary needs.
What if I don’t have mirin?
You can substitute mirin with a mix of rice vinegar and a touch of sugar or honey. It won’t be exactly the same but will maintain that nice balance of sweetness and acidity in the dressing.
Can I prepare the dish ahead of time for a party?
Yes! Prepare all components separately ahead of time. Reheat the salmon gently and toss the noodles and greens with dressing just before serving to keep things fresh and delicious.
Final Thoughts
This Sesame-Crusted Salmon with Soba Noodles and Greens Recipe is truly a gem that balances ease, elegance, and amazing flavor in every bite. Whether it’s a quick weeknight meal or a dish to impress guests, it delivers every single time. I can’t wait for you to try it out and enjoy all those lovely textures and tastes just like I do!
Print
Sesame-Crusted Salmon with Soba Noodles and Greens Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Asian
Description
This Sesame Crusted Salmon recipe features tender salmon fillets coated in crunchy white sesame seeds, baked to golden perfection and served with flavorful soba noodles and fresh baby bok choy. The dish is balanced with a light soy-ginger dressing and garnished with scallions for a delightful Asian-inspired meal that’s quick to prepare and sure to impress.
Ingredients
Salmon
- 4 x 150-200g / 5-7 oz skinless boneless salmon or trout fillets
- Salt and pepper, to taste
- 75g (1/2 cup) white sesame seeds
- 4 tsp vegetable or canola oil (or other neutral oil, not olive oil)
- Sliced shallots or scallions, optional garnish
Soba Noodles and Greens
- 250g (8 oz) dried soba noodles
- 2 bunches baby bok choy (or other greens of choice)
Dressing
- 1 1/2 tbsp soy sauce (light or ordinary)
- 2 1/2 tbsp vegetable or canola oil (or other neutral oil, not olive oil)
- 3 tbsp rice vinegar
- 1 tbsp mirin
- 2 tsp sugar (white preferred)
- 2 tsp fresh ginger, minced
- 1 clove garlic, minced
Instructions
- Bring salmon to room temperature: Take salmon out of the fridge 20 minutes before cooking to ensure even cooking throughout.
- Preheat the oven: Set your oven to 220C/430F (standard) or 200C/390F (fan). Position the oven shelf about 20cm/8 inches from the broiler heat source at the top.
- Season the salmon: Sprinkle both sides of the salmon fillets evenly with salt and pepper.
- Coat with sesame seeds: Place white sesame seeds in a shallow dish. Press the salmon fillets into the seeds to coat all surfaces completely. Arrange coated fillets on a baking tray.
- Add oil: Drizzle 4 teaspoons of vegetable or canola oil over the top of the coated salmon to help with browning and flavor.
- Bake the salmon: Bake in the preheated oven for 10 minutes. Then switch to broil/grill on high for 3 minutes until the sesame crust turns golden and crisp. Alternatively, bake for 15 minutes total but the crust will be less golden.
- Rest the salmon: Remove the salmon from the oven and let it rest for 3 minutes to allow juices to redistribute.
- Prepare noodles and greens: Meanwhile, cook soba noodles according to package instructions, drain and rinse under cold water. Lightly blanch or steam baby bok choy until just tender, then drain.
- Make the dressing: Whisk together soy sauce, vegetable oil, rice vinegar, mirin, sugar, minced ginger, and garlic until sugar dissolves.
- Serve: Plate the soba noodles and bok choy, drizzle with dressing, place the sesame salmon on top, and garnish with sliced scallions or shallots if desired.
Notes
- Note 1: You can substitute salmon with trout fillets if preferred.
- Note 2: Use dried soba noodles and mirin (a sweet rice wine) for authentic flavors; if unavailable, substitute mirin with a combination of rice vinegar and a touch of sugar.
- Note 3: Baby bok choy is recommended for its tender texture, but feel free to use other greens like spinach or kale.
- Note 4: Light soy sauce provides a balanced salty flavor without overpowering; regular soy sauce can be used but may yield a stronger salt taste.
- Note 5: Broiling at the end gives the sesame crust a nice golden color and crunch that baking alone won’t achieve.
