Grilled miso salmon with rice noodles

Grilled miso salmon with rice noodles

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(30 ratings)

Prep: 10 mins Cook: 20 mins - 25 mins


Serves 4

Glaze succulent salmon fillets, then serve on a bed of noodles and beansprouts for an easy and quick dinner party main

Nutrition and extra info

Nutrition: per serving

  • kcal566
  • fat28g
  • saturates4g
  • carbs43g
  • sugars2g
  • fibre1g
  • protein33g
  • salt1.6g
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  • 4 salmon fillets, about 140g each
  • sunflower oil, for greasing
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

For the miso glaze

  • 2 tsp brown miso paste
  • 2 tsp balsamic vinegar
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • 2 tsp soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 1 tsp Spanish smoked paprika

For the noodles

  • 200g dried rice noodles
  • 3 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 3 garlic cloves, finely grated
  • 25g ginger, finely grated



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 8 spring onions, sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 2 medium red chillies, thinly sliced
  • 100g beansprouts


    been sp-rowts

    The two most common beansprouts are the green-capped mung bean

  • small pack of coriander, chopped
  • 1 tbsp fish sauce
    Fish sauce

    Fish sauce

    A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…


  1. Boil the noodles for 3 mins in a large pan, drain and rinse under cold water through a sieve and set aside to drain completely.

  2. Heat the grill to high. Mix together the miso paste, balsamic vinegar, soy sauce and paprika to make the miso glaze and brush over the salmon fillets with a pastry brush. Lay the salmon skin side down on a greased baking tray and grill for 6-8 mins until just cooked through.

  3. Heat the oil in a wok and stir-fry the garlic, ginger, spring onions and chillies for a couple of mins until soft, then add the cooked noodles, beansprouts and coriander. Toss everything together until well combined and turn off the heat. To finish, stir the fish sauce into the stir-fried vegetables and noodles, then pile onto plates, topping with the salmon.

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Comments, questions and tips

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Minoo's picture
6th Feb, 2017
This dish is great for being really quick! I chopped up my veg for the noodles, pre-boiled my noodles and mixed up my glaze the day before, so it was on the table in around 10 minutes when I got home from work. Lots of flavor; would recommend.
5th Mar, 2016
The salmon was great, the noodles were a bit plain.
RosieVimes's picture
23rd Sep, 2015
I really love this recipe. The flavour combos are mouthwateringly good!
3rd Mar, 2015
This was good and enjoyed but not amazing. The miso glazed salmon was worth doing again but the noodles I felt needed a bit more oompf.
26th Feb, 2015
Lovely meal but the noodles didn't need the chilli as well as the smoke paprika in the glaze, very overpowering for the salmon and the noodles and didn't need, sorry Rick ! I'd score it 8 out of 10 without the chilli, 7 with.
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