Charred Broccoli and Salmon Noodle Salad

By Yasmin Fahr

Updated April 27, 2026

  • Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Ready In
25 min
Rating
5(298)
Comments
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The ever-so-popular pair, broccoli and salmon, shine again in this warm salad that actually feels like a real meal. Both are seasoned with miso and soy then roasted until the broccoli is charred and the salmon just cooked through. The salmon is then flaked into bite-size pieces to top the salad, while the broccoli is mixed into soba noodles dressed in a miso-peanut sauce. There are ample variations to play with: You could grate ginger or garlic into the salmon marinade or dressing; roast scallions with the salmon or add them raw to the salad; or drizzle with some chile crisp or chile-garlic sauce for heat. Finishing with a sprinkle of sesame seeds would add extra color contrast and texture. This salad makes a lovely supper when fresh, but any leftovers are well suited to a packed lunch, as they’re equally delicious cold or at room temperature. 

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Ingredients

Yield:4 servings

  • 3 tablespoons white miso, divided

  • 1 tablespoon plus 2 teaspoons soy sauce, divided

  • 3 tablespoons olive oil, divided, plus more as needed for drizzling

  • 1 (12-ounce) salmon fillet, skin on or off

  • 1 head of broccoli, florets cut into bite-size pieces

  • Salt

  • 1 (8-ounce) package buckwheat soba noodles

  • 2 tablespoons smooth peanut butter

  • 2 packed tablespoons torn fresh cilantro leaves and tender stems

Ingredient Substitution Guide

Preparation

  1. Step 1

    Heat the oven to 400 degrees. In a large serving bowl, mix together 2 tablespoons miso, 2 teaspoons soy sauce and 1 tablespoon olive oil. 

  2. Step 2

    Drizzle and rub a little oil in the center of the pan. Place the salmon on the oil, skin side down; spoon the miso-soy mixture on top and on the sides, rubbing it in. Add the broccoli to the bowl with the excess marinade and toss with the remaining olive oil and season lightly with salt. Scatter around the salmon. Transfer to the oven and cook until the salmon is light pink inside and just cooked through, 15 to 18 minutes, depending on the thickness. 

  3. Step 3

    As the salmon cooks, bring a medium saucepan of water to a boil. Add the soba noodles and cook until tender, about 5 minutes or according to the package instructions. Drain and rinse with cold water until they no longer feel sticky.

  4. Step 4

    While the noodles are cooking, in the same serving bowl, mix together the remaining 1 tablespoon miso, 1 tablespoon soy sauce, the peanut butter and 2 tablespoons room temperature water until smooth. Toss the rinsed noodles with the dressing.

  5. Step 5

    Mix in the broccoli; then flake the salmon with a fork, adding it on top. Taste for seasoning, adding more salt if desired. Finish with the cilantro and serve.

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Ratings

5 out of 5
298 user ratings
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Comments

Grandma

@SarahG I wonder if the nutty flavor could be achieved by simply using toasted sesame oil.

SarahG

I recommend skipping the peanut butter - the salmon combo doesn't quite work.

Greg Laskowski

We loved this preparation. I would suggest returning the rinsed noodles to the hot pan just to bring to warm temp.

Cary C.

Made as suggested with sesame oil instead of peanut butter. Perhaps I should have reduced the amount of sesame oil because I used 2 TBS (to replace the peanut butter) and thought the sauce was heavy. Next time I will use only one TSB and add a generous amount of fresh lime juice. Overall a delicious and quick dish for Sunday night!

C Chapman

Not bad, but I agree with SaraG that the peanut sauce isn't a great combo with the salmon. I liked the noodles with the sauce, and the salmon was fine, but the two together was a slight miss for me.

Jenny

Based on comments, I subbed tahini for peanut butter and added some toasted sesame oil. I also only had kale. Both worked great! Though I found the dish to have way too much ‘dressing,’ it was overall quick, satisfying, and very good.

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