Sushi-Style Soba with Seared Salmon

This Asian-inspired salmon salad makes a hearty winter lunch or a flavorsome summer picnic dish - either way, it's a satisfying meal ready in just 30 minutes!

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Yvonne Duivenvoorden

Ellen Sabari
Seattle, Washington
“The Sushi-Style Soba with Seared Salmon has all the flavor of homemade sushi with the simplicity of a pasta. I love finding new ways to include salmon in my diet, and the Asian-inspired aromas in this dish really showcased my favorite fish.”

Prep Time
30 min
30 min


  • 1/4 cup dry shredded wood-ear mushroom
  • 4 green onions, finely sliced
  • 2 sheets nori, chiffonade
  • 1 carrot, peeled and finely grated
  • 2 tsp peeled and finely grated fresh ginger
  • 1 cup peeled and coarsely grated daikon
  • 2 cups cooked buckwheat soba noodles
  • 1/4 tsp grape seed oil
  • 11 oz boneless, skinless wild salmon fillet
  • Ground white pepper, to taste


  • Juice 1/2 orange
  • 1 tsp toasted sesame seeds
  • 1/4 tsp toasted sesame oil
  • 2 tsp low-sodium soy sauce
  • 2 tbsp rice wine vinegar
  • 1/2 tsp pure wasabi powder, optional
  • 1/4 tsp ground white pepper


  1. Prepare vinaigrette: In a medium bowl, add all vinaigrette ingredients and whisk until well blended with no lumps remaining. Set aside.
  2. Place mushroom in a small bowl and cover with hot water. Set aside until al dente, about 4 minutes; drain well.
  3. In a large bowl, combine re-hydrated mushroom, onions, nori, carrot, ginger and daikon. Add noodles and half of vinaigrette, and gently toss.
  4. Rub oil all over salmon and season both sides with pepper. Heat a cast iron skillet on medium high until very hot. Add salmon and cook for 2 to 3 minutes on 1 side. Flip over and cook opposite side for 2 to 3 minutes. Transfer salmon to a cutting board and let rest. When salmon is cool enough to handle, cut into 1/4-inch widthwise slices and lay on top of noodle mixture. Serve with remaining vinaigrette for dipping salmon, if desired.

Nutrition Information

  • Serving Size 1 1/2 cups
  • Calories 368
  • Carbohydrate Content 52 g
  • Cholesterol Content 43 mg
  • Fat Content 8 g
  • Fiber Content 5 g
  • Protein Content 24 g
  • Saturated Fat Content 1 g
  • Sodium Content 151 mg
  • Sugar Content 5 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 3 g