Miso & Panko-crumbed Salmon with Soba Noodles

Miso Panko crumbed Salmon with Soba Noodles

These tender salmon fillets are served over soba noodles and veg with a flavourful miso dressing. This dish is light and delicious – perfect for a weeknight meal!


  • 1 lime
  • 2 tbs white miso paste
  • 1/2 cup panko breadcrumbs
  • 4 frozen Skin-on Salmon Portions, thawed
  • 5ml extra virgin olive oil cooking spray
  • 180g dried soba noodles
  • 1 carrot, shredded
  • 250g snow peas, thinly sliced lengthways
  • 1/2 cup frozen shelled edamame
View Method Miso & Panko-crumbed Salmon with Soba Noodles


  1. Preheat oven to 200°C/180°C fan-forced. Line a large baking tray with baking paper. Finely zest lime, then cut in half and juice. Place zest, 2 tsp lime juice and 3 tsp paste in a small bowl. Mix until well combined. Place breadcrumbs and miso mixture in a large bowl. Season and mix until well combined.
  2. Place salmon fillets, skin-side down, on prepared tray. Press breadcrumb mixture over salmon. Spray with oil. Bake for 10-12 minutes for medium or until cooked to your liking.
  3. Meanwhile, cook noodles in a saucepan of boiling water according to packet instructions. Place a colander in the sink and add carrot, snow peas and edamame. Pour noodles over vegetables to drain. Set aside for 3-5 minutes to cool slightly. Transfer to a large bowl.
  4. Stir remaining lime juice and paste with 2 tbs hot water in a small bowl until paste dissolves. Add half of the dressing to noodle mixture. Toss to combine. Top with salmon. Serve drizzled with remaining dressing.
View Ingredients Miso & Panko-crumbed Salmon with Soba Noodles
View Method Miso & Panko-crumbed Salmon with Soba Noodles
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