Miso Salmon Zoodles

Let me tell you something about salmon noodles. Most versions are heavy, saucy, and loaded with carbs. This Miso Salmon Noodles is the opposite.

We’re talking flaky, miso-glazed salmon with a sweet-savory-umami punch. Served over a bed of fresh zucchini noodles and crunchy radishes, tossed in a bright ginger-lime-tamari dressing. Topped with sesame seeds.

It’s like deconstructed sushi meets noodle salad. Light. Fresh. Packed with flavor. And low carb.

The salmon marinates for 20 minutes while you spiralize the zucchini and whisk the dressing. Then bake, broil, assemble, and eat.

Thirty-five minutes total. Most of it hands-off. And you’ve got a restaurant-worthy meal for two.

Gluten free (use tamari). Low carb (zucchini noodles). High protein (salmon). And absolutely delicious.

Let’s make some miso salmon.

Try my Salmon Couscous Salad recipe.

Why You’ll Love the Recipe

• 35 minutes start to finish. Includes 20 minutes of marinating (hands-off).
• Miso glaze is insane. Sweet, savory, umami, tangy.
• Zucchini noodles = low carb. No pasta bloat. Still satisfying.
• Crunchy radishes. Peppery, crisp, perfect contrast.
• Bright ginger-lime dressing. Ties everything together.
• High protein (35g) + low carb (15g net). Keeps you full.
• Gluten free + dairy free. Fits almost every diet.
• Looks fancy. Perfect for date night or impressing guests.

Try my Peachy Salmon Salad recipe.

What You’ll Need to Make

You’ll need a small bowl for the marinade, a baking dish, a spiralizer (or store-bought zucchini noodles), a whisk, a cutting board and knife, and two bowls for serving.

Ingredients (Serves 2):

For the salmon:

• 2 salmon fillets, 4.5 oz. each (130g)
• 2 tbsp. miso paste
• 2 tbsp. honey
• 4 tbsp. tamari (gluten free soy sauce)
• 2 tbsp. grated ginger
• 2 tbsp. apple cider vinegar
• 1 tbsp. sesame oil
• 2 tsp. sesame seeds (for garnish)

For the noodle salad:

• 14 oz. (400g) zucchini noodles (about 2-3 medium zucchinis)
• 6 radishes, sliced
• 2 tsp. sesame oil
• 2 tsp. grated ginger
• 1 tsp. honey
• 2 tbsp. tamari
• Juice of 1 lime

Try my Salmon, Avocado and Mango Tartar recipe.

What You’ll Need to Do

Time: 35 minutes

Alright, let’s make miso salmon noodles that’ll make you forget regular pasta exists.

First, make the marinade. In a bowl, mix together the miso paste, honey, tamari, grated ginger, apple cider vinegar, and sesame oil. Whisk until smooth.

Coat the salmon fillets in the marinade. Place them in a dish. Cover and refrigerate for 20 minutes.

While the salmon marinates, make the noodle salad. Spiralize your zucchini if you haven’t already. Slice the radishes thinly.

In a large bowl, combine the zucchini noodles and sliced radishes.

Make the dressing. In a small bowl or jar, whisk together the sesame oil, grated ginger, honey, tamari, and lime juice.

Pour the dressing over the zucchini and radishes. Toss to coat. Refrigerate while the salmon finishes cooking. The dressing will slightly soften the noodles that’s the goal.

Preheat your oven to 350°F (180°C).

Place the marinated salmon in a baking dish. Drizzle any remaining marinade over the top.

Bake for 12 minutes. The salmon should be almost cooked through.

Turn on the broiler. Broil for 2-3 minutes, until the top is browned and caramelized. Watch closely broilers are fast and unforgiving.

Remove the salmon from the oven.

Assemble the bowls. Divide the zucchini noodle salad between two bowls.

Place a salmon fillet on top of each bowl.

Sprinkle with sesame seeds.

Serve immediately. The contrast of warm salmon and cool noodle salad is perfection.

Eat with a fork. Twirl the zucchini noodles. Get some radish in every bite.

Easy Ingredient Swaps

1| No miso paste? Use 2 tbsp white or red miso. Any miso works.

2| No tamari? Use coconut aminos (gluten free) or regular soy sauce (not gluten free).

3| No fresh ginger? Use 1 tsp ground ginger per 1 tbsp fresh.

4| No apple cider vinegar? Use rice vinegar or white wine vinegar.

5| No zucchini noodles? Use spaghetti squash noodles or regular soba noodles (not low carb).

6| No radishes? Use cucumber or bell pepper strips.

7| No sesame oil? Use olive oil + 1 tsp sesame seeds for flavor.

8| Low carb: Already low carb. Use less honey (reduce to 1 tsp in marinade).

Try my Omelet with Smoked Salmon and Feta recipe.

Some Twist and Tweak Ideas

1| Spicy version: Add 1 tsp sriracha or red pepper flakes to the marinade.

2| Extra veggie version: Add shredded carrots, bell peppers, or edamame.

3| Nutty version: Add chopped peanuts or cashews on top.

4| Cilantro version: Add fresh cilantro to the noodle salad.

5| Avocado version: Add sliced avocado for creaminess.

6| Warm noodle version: Gently warm the zucchini noodles in a pan before serving.

7| Soba version: Use cooked soba noodles instead of zucchini noodles (not low carb).

Try my Smoked Salmon Party Dip recipe.

Some Helpful Tips

1| Don’t skip the 20-minute marinade. The salmon needs time to absorb all that miso-ginger goodness. Overnight is even better.

2| Watch the broiler. Miso and honey burn quickly. 2-3 minutes max. Stay by the oven.

3| Spiralize zucchini ahead of time. Store in the fridge in a container with a paper towel to absorb excess moisture.

4| Don’t overdress the zucchini noodles. Start with half the dressing, toss, then add more as needed. Zucchini releases water as it sits.

5| Use fresh ginger. Ground ginger doesn’t have the same bright, zesty punch. Fresh is worth it.

6| Let the noodle salad chill. The dressing softens the zucchini noodles slightly, making them more noodle-like. 10-15 minutes in the fridge is perfect.

Try my Ginger and Honey Salmon en Papillote recipe.

Some Budget-Friendly Tips

1| Salmon is the splurge. Watch for sales. Buy frozen salmon it’s often cheaper and just as good. Thaw before marinating.

2| Miso paste lasts forever. A tub costs a few dollars and lasts for months in the fridge.

3| Tamari is an investment. A bottle lasts for months of marinades and stir-fries.

4| Zucchini is cheap in summer. One zucchini costs a few dollars. One zucchini = lots of noodles.

5| Radishes are cheap. A bunch costs a few dollars. Use the greens in salads too.

6| Ginger is pennies. One root costs almost nothing. Store leftover ginger in the freezer. Grate it frozen.

Try my Baked Salmon and Peppers recipe.

Some Serving Ideas

• As a main course. One bowl is a full meal. Perfect for lunch or dinner.
• For date night. This dish looks gorgeous and tastes incredible. Serve with a glass of white wine.
• For meal prep. Make the salmon and noodle salad separately. Store in the fridge. Assemble fresh. The noodle salad keeps for 2 days.
• As a cold noodle salad. Skip warming the salmon. Serve everything cold. Great for summer.
• For a crowd. Double or triple the recipe. Serve family style on a large platter.
• In a bento box. Pack the salmon and noodle salad separately. Perfect for work lunch.

Some Storage and Reheating Tips

Fridge (salmon only): Store cooked salmon in an airtight container for up to 3 days.

Fridge (noodle salad only): Store dressed zucchini noodles and radishes in an airtight container for up to 2 days. The noodles will release water and soften still tasty but less crisp.

Fridge (assembled): Not recommended. The warm salmon will wilt the noodles. Store separately.

Freezer: Do not freeze. The texture of the zucchini noodles will be destroyed, and the salmon will become dry.

Reheating salmon: Reheat salmon in a 300°F oven for 5-7 minutes, or in a skillet over medium-low heat for 3-4 minutes. The microwave will make it rubbery avoid. Do not reheat the noodle salad.

Meal prep strategy: Cook the salmon. Make the dressing. Spiralize the zucchini and slice the radishes. Store everything separately. Each day, toss the noodles and radishes with dressing, top with salmon. 3 minutes.

Final Thoughts

Look, I love a big bowl of pasta. But sometimes when I want something lighter, fresher, and just as satisfying I make this Miso Salmon Noodles.

The miso glaze is sweet, savory, umami, and tangy. The salmon bakes up flaky and caramelized under the broiler. The zucchini noodles are crisp and refreshing. The radishes add crunch. The ginger-lime dressing ties it all together.

Thirty-five minutes. Low carb. Gluten free. 35g of protein.

Make it for a weeknight dinner. Make it for date night. Make it for a light lunch.

However you serve it, you’re getting a salmon dish that’s anything but boring.

Now go marinate some salmon.

~ Danny Davis

P.S. If you try the spicy version with sriracha, let me know. That’s my go-to upgrade. A little heat with the sweet miso and ginger? Perfect balance.