Fresh Japanese flavours made easy
This recipe for sesame salmon soba noodles with a ginger-wasabi dressing is proof that healthy eating can be both elegant and effortless. Combining perfectly cooked salmon, wholesome soba noodles and a vibrant homemade dressing, it’s a balanced meal that’s full of flavour, texture and nourishing ingredients.
Whether you’re preparing a light family dinner, entertaining friends or looking for a satisfying meal-prep recipe, this Japanese-inspired dish is one you’ll return to throughout the year. If you make it, I’d love to hear how you enjoyed it—leave a comment below and share your favourite way to serve sesame salmon.
Where my love of Japanese cuisine began
My fascination with Japanese culture began long before I stepped into a professional kitchen. At just nine years old, while attending Glamorgan at Geelong Grammar School, I began learning Japanese. Those early language lessons sparked a lifelong curiosity and deep appreciation for Japan’s culture, traditions and extraordinary cuisine.
A decade later, as a 19-year-old whippersnapper, I found myself managing a Japanese restaurant in Melbourne while continuing my language studies. Every day I slipped into a traditional kimono—yes, really!—and immersed myself in the rituals of Japanese hospitality. Under the guidance of my wonderfully funny, sake-loving Japanese colleagues, I learned far more than recipes. They taught me the importance of precision, balance, seasonality and respect for exceptional ingredients—principles that continue to influence my cooking today.
This sesame salmon recipe is inspired by those formative years and my enduring admiration for the elegance and simplicity of Japanese cuisine.
About soba noodles
Soba are traditional Japanese noodles made from buckwheat flour, prized for their delicate texture and nutty flavour. Some soba noodles are made with 100% buckwheat and are naturally gluten free, while others contain a blend of buckwheat and wheat flour, so always check the label if you require a gluten-free option.
To help preserve their delicate texture and prevent them from breaking apart, cook the noodles using the traditional Japanese method. Bring a large saucepan of water to the boil and add the soba noodles. Once the water returns to the boil, add about 1 cup of cold water to lower the temperature. Bring the water back to the boil and repeat this process twice more (three boils in total). This gentler cooking method helps the noodles cook evenly while reducing the chance of them becoming soft or breaking. Drain immediately, rinse well under cold running water to remove excess starch and stop the cooking, then drain thoroughly before using.
PrintSesame salmon, soba noodle, ginger wasabi dressing
- Total Time30 minutes
- YieldServes 2
- DietGluten Free
This sesame salmon with soba noodles and ginger wasabi dressing is a fresh Japanese-inspired dish that’s full of vibrant flavour and nourishing ingredients. Crispy sesame-crusted salmon is paired with delicate soba noodles, crisp vegetables and a zesty homemade dressing for an elegant meal that’s perfect for lunch or dinner.
Ingredients
Instructions
For the soba noodle salad
- Bring a large saucepan of water to the boil. Add the soba noodles and return to the boil. Pour in a cup of cold water to reduce the temperature, then bring the water back to the boil. Repeat this process twice more (three boils in total), or until the noodles are just tender. Drain immediately and rinse thoroughly under cold running water to stop the cooking and remove excess starch. Drain well and pat dry with paper towel.
- Place the cooled noodles in a large bowl with the seaweed, sesame seeds and toasted almonds. Sprinkle with shredded nori and finely sliced pickled ginger.
- To make the dressing, gently heat the tamari and sugar in a small saucepan until the sugar dissolves and the mixture reduces slightly. Remove from the heat and whisk in the remaining dressing ingredients, slowly adding the toasted sesame oil until emulsified.
- Pour the dressing over the noodles and toss gently to coat.
For the sesame salmon
- Lightly brush the salmon with oil, then coat evenly in the sesame seeds.
- Heat a lightly oiled grill pan or heavy frying pan over high heat. Sear the salmon on all sides until the sesame seeds are golden, leaving the centre beautifully rare, about 30–60 seconds per side depending on the thickness.
- Rest the salmon for 2 minutes before slicing.
- Arrange the soba noodle salad on serving plates, top with the sliced sesame salmon and serve immediately.
Notes
- Choose skinless salmon fillets of an even thickness so they cook evenly.
- Use 100% buckwheat soba noodles if you require a gluten-free option. Check the label, as many brands contain wheat flour.
- Cook soba noodles using the traditional Japanese method of returning the water to the boil three times. This gentle technique helps prevent the delicate noodles from breaking and preserves their texture.
- Sear the salmon over high heat for a crisp sesame crust while keeping the centre beautifully moist.
- Rest the salmon for 2 minutes before slicing to retain its juices.
- Toss the noodles with the dressing just before serving to keep the vegetables crisp and the flavours fresh.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Fish
- Method: Pan fry
- Cuisine: Modern Australian
https://www.chefsamgowing.com /sesame-tuna-ponzu-dressing/
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