Miso-Grilled Salmon with Ramen Noodle Salad

This miso-grilled salmon with ramen noodle salad is a beautifully balanced Japanese-inspired meal that comes together in just 20 minutes. Skin-on salmon fillets are coated in a sticky miso and honey glaze, chargrilled until caramelised and just cooked through, then rested and served over a vibrant ramen noodle salad with snow peas, carrot matchsticks, sliced radish and fresh coriander, all tossed in a light sesame, soy and rice wine vinegar dressing.

At just $7.50 per serve and rated 4 stars by ten reviewers, this recipe has already proven itself as a reliable weeknight favourite. Healthy, high-protein and genuinely delicious — this is one of those dinners that tastes far more impressive than the effort involved.

Why you’ll love this recipe

• Sticky miso and honey glaze caramelises beautifully on the grill
• Fresh ramen noodle salad with a light sesame soy dressing
• Ready in under 20 minutes from start to finish
• High in protein at 32g per serve
• Great value at just $7.50 per serve
• Highly rated — 4 stars from 10 reviewers

Why make miso-grilled salmon?

Miso and honey is one of the great Japanese glaze combinations — the fermented saltiness of the miso and the floral sweetness of the honey balance each other perfectly, and both caramelise beautifully over the heat of the grill to create a lacquered, slightly charred crust on the salmon that is deeply savoury and utterly addictive.

The ramen noodle salad underneath is the perfect counterpoint — cool, crisp and dressed with a light sesame and soy vinaigrette that complements the richness of the glazed salmon without competing with it. The snow peas, carrot and radish add freshness and crunch, while the coriander brings a herby brightness that ties everything together.

Ingredients (serves 4)

Servings4

Miso-glazed salmon

• 1 tbsp miso paste
• 1½ tbsp honey (divided — half for glaze, half for dressing)
• 4 skin-on salmon fillets (120g each)

Ramen noodle salad

• 180 g ramen noodles
• 150 g snow peas, thinly sliced lengthways
• 1 carrot, peeled and cut into long matchsticks
• 1 bunch radish, thinly sliced
• ¼ cup fresh coriander leaves

Sesame soy dressing

• 1½ tbsp soy sauce
• 2 tsp rice wine vinegar
• 1 tsp sesame oil

Tip: The honey is divided between the miso glaze and the sesame dressing — use half in each. Don’t skip resting the salmon for 5 minutes after grilling; it allows the juices to redistribute and keeps the fish moist all the way through.

How to make miso-grilled salmon with ramen noodle salad

Step 1: Glaze and grill the salmon

Preheat a greased barbecue grill or chargrill pan over medium-high heat. Combine the miso paste and half the honey in a medium bowl. Season with pepper. Add the salmon fillets and turn to coat in the glaze.

Cook the salmon on the grill for 2 to 3 minutes each side or until cooked to your liking. Transfer to a plate, cover with foil and set aside to rest for 5 minutes.

Step 2: Cook the noodles and snow peas

Meanwhile, cook the ramen noodles in a medium saucepan of boiling water for 3 minutes or until just tender. Add the snow peas and cook for a further 30 seconds or until bright green and tender crisp.

Refresh the noodles and snow peas under cold running water. Drain well and transfer to a large bowl.

Step 3: Make the sesame soy dressing and assemble

Add the carrot matchsticks, sliced radish and coriander to the noodle bowl. Whisk the soy sauce, rice wine vinegar, sesame oil and remaining honey together in a small bowl. Drizzle over the noodle mixture and toss well to combine.

Step 4: Serve

Divide the ramen noodle salad among serving plates or bowls. Top each with a rested miso-glazed salmon fillet and serve immediately.

Tips for best results

• Get the grill very hot before adding the salmon — this is what creates the caramelised, slightly charred glaze
• Don’t move the salmon while it’s cooking — let it release naturally from the grill before turning
• Rest the salmon for 5 minutes after grilling for the best texture and juiciness
• Refresh the noodles under cold water immediately after cooking to stop them from sticking together
• Slice the snow peas lengthways rather than diagonally for a more elegant presentation
• Taste the dressing and adjust soy sauce or honey to your preference before tossing through

Serving suggestions

This miso-grilled salmon pairs beautifully with:

• Toasted sesame seeds scattered over the top for extra nuttiness
• Sliced spring onion and a drizzle of chilli oil for heat
• Steamed edamame on the side
• A cold Japanese beer or chilled green tea
• Pickled ginger alongside for an extra Japanese-inspired touch

Nutrition per serving

Based on 4 servings

Energy

1675 kJ

Calories

400 cal

Protein

32 g

Total fat

18 g

Saturated fat

4 g

Carbohydrate

26 g

Sugars

12 g

Sodium

735 mg

Final thoughts

This miso-grilled salmon with ramen noodle salad is the kind of recipe that immediately earns a spot in your regular rotation. The combination of the sticky, caramelised miso glaze on the salmon, the cool crunchy noodle salad and that light sesame soy dressing is perfectly balanced — satisfying and fresh at the same time, indulgent and healthy all at once.

At just $7.50 per serve and ready in 20 minutes, this is weeknight dining at its very best. Whether you’re cooking for the family or meal-prepping for the week, this recipe delivers every single time — and the ten reviewers who’ve given it four stars would agree.