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.
Try my Peachy Salmon Salad recipe.
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:
For the noodle salad:
Try my Salmon, Avocado and Mango Tartar recipe.
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.
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.
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.
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.
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.
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.
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.
I made salmon noodles that are low carb and actually delicious. 😤 Miso, honey, tamari, ginger glaze on salmon. Zucchini noodles with radishes in a ginger-lime dressing. 35 minutes. 35g protein. Gluten free. 🐟
Servings 2
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Approximate Glycemic Index (GI): 40–45 (low to medium)
Approximate Glycemic Load (GL) per serving: 11–14 (low to medium)
Note: This recipe is relatively low in carbohydrates (28g per serving) with 5-7g of fiber from zucchini, radishes, and ginger, resulting in approximately 21-23g of net carbs. The main carb sources are honey (medium GI), miso paste (low GI, fermented), tamari (trace), and lime juice (low GI). Zucchini noodles have a very low GI. The high protein (35g) and fat (30g) help lower the overall glycemic response. For a lower GL version, reduce honey to 1 tbsp in the marinade and omit the 1 tsp honey in the dressing (or use a sugar-free sweetener). For context, pure glucose has a GI of 100.
