From above, a shallow bowl shows a neat twirl of chilled soba beside a lacquered salmon fillet gleaming amber-brown, surrounded by pale green cucumber ribbons, jewel-like cherry tomatoes, sesame seeds, microgreens, and tiny lemon thyme leaves over a brushstroke of glossy sauce.

Yuzu-Miso Salmon with Chilled Soba & Lemon Thyme Cucumber Ribbons

Name: Yuzu-Miso Salmon with Chilled Soba & Lemon Thyme Cucumber Ribbons
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 2 tbsp lemon thyme leaves picked; extra for garnish; 2 fillets (about 6 oz each) salmon fillets, skin on pin bones removed; 5 oz soba noodles; 1 large Japanese cucumber shaved into ribbons; 1 cup cherry tomatoes halved; 2 scallions thinly sliced; 1 small handful microgreens or pea shoots; 2 tsp fresh ginger finely grated; 2 tbsp yuzu juice; 1 1/2 tbsp white miso; 2 tbsp soy sauce; 1 tbsp rice vinegar; 1 tbsp mirin; 2 tsp honey; 2 tsp toasted sesame seeds; 2 tsp sesame oil; 1 tbsp neutral oil; 1/2 tsp salt; 1/4 tsp black pepper; 1/2 tsp sugar

Glossy salmon, chilled soba, lemon thyme, and summer crunch.

Category Main Course

Prep 20 minutes

Cook 12 minutes

Style Japanese

Technique Boiling

Diet Friendly Pescatarian

Daily recipe · July 12, 2026

A little about this dish

This summery Japanese-inspired main leans bright, aromatic, and a little unexpected: crisp-skinned salmon glazed with a yuzu-miso lacquer, paired with chilled soba and a vivid lemon thyme cucumber ribbon salad. Lemon thyme brings a delicate citrus-herbal lift that feels especially fresh with miso, ginger, and sesame, while cherry tomatoes and cucumbers keep the plate seasonal, colorful, and camera-ready.

Ingredients (for 2)

Lemon thyme — 2 tbsp — leaves picked; extra for garnish
Salmon fillets, skin on — 2 fillets (about 6 oz each) — pin bones removed
Soba noodles — 5 oz
Japanese cucumber — 1 large — shaved into ribbons
Cherry tomatoes — 1 cup — halved
Scallions — 2 — thinly sliced
Microgreens or pea shoots — 1 small handful
Fresh ginger — 2 tsp — finely grated
Yuzu juice — 2 tbsp
White miso — 1 1/2 tbsp
Soy sauce — 2 tbsp
Rice vinegar — 1 tbsp
Mirin — 1 tbsp
Honey — 2 tsp
Toasted sesame seeds — 2 tsp
Sesame oil — 2 tsp
Neutral oil — 1 tbsp
Salt — 1/2 tsp
Black pepper — 1/4 tsp
Sugar — 1/2 tsp

Preparation

Step 1 — 🐟🧂🫶

Pat the salmon fillets dry, then season with the salt and black pepper. Let them sit while you prepare the sauce and salad.
Step 2 — 🥣🍋🥢

In a small bowl, whisk together the white miso, 1 tablespoon yuzu juice, soy sauce, mirin, honey, and 1 teaspoon grated ginger until smooth. Set aside half for serving and use the rest as the glaze.
Step 3 — 🍜💧❄️

Boil the soba noodles according to the package instructions until just tender, about 4 to 5 minutes. Drain and rinse well under cold water until fully chilled, then toss with 1 teaspoon sesame oil.
Step 4 — 🥒🍅🌿

In a bowl, gently toss the cucumber ribbons, cherry tomatoes, scallions, remaining 1 tablespoon yuzu juice, rice vinegar, sugar, remaining 1 teaspoon grated ginger, lemon thyme leaves, and a small pinch of salt. Let it sit for 5 minutes.
Step 5 — 🍳🐟🔥

Heat a skillet over medium-high heat and add the neutral oil. Place the salmon skin-side down and press gently with a spatula for 20 seconds. Cook for 4 to 5 minutes until the skin is crisp and most of the salmon looks opaque.
Step 6 — 🖌️✨🐠

Flip the salmon and lower the heat to medium. Brush the top with the glaze and cook for 1 to 2 more minutes, brushing again once, until the salmon is glossy and just cooked through.
Step 7 — 🥢🍜😋

Toss the chilled soba with 1 to 2 tablespoons of the reserved miso-yuzu sauce, using just enough to lightly coat the noodles.
Step 8 — 🍽️🥗🐟

Divide the soba between two shallow bowls. Add the cucumber-tomato salad on one side and place a salmon fillet alongside or partly on top.
Step 9 — 🌱⚪🌼

Spoon a little of the remaining sauce around the bowls. Top with toasted sesame seeds, microgreens or pea shoots, extra lemon thyme leaves, and any extra scallions if you like.
Step 10 — ✨🍴😄

Serve right away while the salmon is warm and the noodles and salad are cool for a fresh contrast.

A final fox tip

If you cannot find yuzu juice, use a mix of lemon juice and a little mandarin juice for a similar floral-citrus effect. For extra drama, char the halved tomatoes briefly in the skillet after the salmon comes out. Kids can help shave cucumber ribbons and scatter the garnishes for a beautiful final plate.