Soba Noodle Salad with Salmon & Tahini Sauce

cold soba noodle salad with crunchy spring vegetables, pan-roasted mushrooms, a creamy tahini sauce, and simply seared salmon

servings: 4



Tahini Sauce

  • ¼ cup tahini
  • ¼ cup soy sauce
  • 3 tbsp fresh lime juice
  • 2 tbsp honey
  • 1 tbsp rice wine
  • 2 tbsp neutral oil
  • 2 tbsp sesame oil
  • ¼ cup toasted sesame seeds

Soba Noodle Salad with Salmon

  • 4 (6 oz) skin-on salmon fillets
  • 12 oz Japanese buckwheat soba noodles
  • neutral cooking oil
  • ½ lb thinly sliced mushrooms
  • kosher salt
  • ¼ lb snap peas, halved lengthwise
  • 4 radishes, thinly sliced on a mandolin
  • 2 carrots, peeled + thinly sliced on a mandolin
  • 2 scallions, thinly sliced
  • 2 tbsp minced chives


  1. Pat the salmon dry and let sit at room temperature for about 20 minutes.
  2. For the tahini sauce, combine the tahini, soy sauce, lime juice, rice wine, and honey in a mixing bowl. Whisk to combine. Drizzle in the oils, whisking until incorporated. Stir in the sesame seeds. Set aside.
  3. Bring a large pot of water to a boil. Cook the soba noodles according to the package’s instructions. Drain the noodles into a colander. Run them under cold water until fully cooled.
  4. Heat a 12” stainless steel skillet over medium-high heat. Add enough oil to generously coat the bottom. Once hot, add the mushrooms. Cook for 5-6 minutes until browned and tender. Transfer the mushrooms to a plate and season with a pinch of salt.
  5. Place the skillet back over medium heat and add a thin layer of oil. Once the oil is hot, carefully place the salmon into the oil, skin-side down.
  6. Sear for about 5 minutes, or until the skin is crisp and easily releases from the pan. Flip the salmon over and finish cooking on the other side, about 3-4 minutes longer, or until cooked to your desired doneness.
  7. Combine the noodles, snap peas, radishes, carrots, scallions, and mushrooms in a large mixing bowl. Drizzle in the sauce, reserving enough to spoon over the salmon. Toss well to combine.
  8. Serve the soba noodle salad with the seared salmon. Drizzle the remaining sauce over the salmon. Garnish with the chives.