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(464)
Comments
Read comments

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. 

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

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
Nutritional analysis per serving (4 servings)

58 grams carbs; 47 milligrams cholesterol; 585 calories; 13 grams monosaturated fat; 6 grams polyunsaturated fat; 5 grams saturated fat; 27 grams fat; 5 grams fiber; 1392 milligrams sodium; 34 grams protein; 4 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

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.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
464 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

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.

NC

@Grandma 1 Tbsp toasted sesame oil worked beautifully

Jane

The marinade for the salmon and the broccoli was perfect. I agree with other reviewers to add more than just a head of broccoli on the sheet pan...the dish could use more vegetables if you have it, but at a minimum needs a whole head of broccoli. The recipe for the sauce for the noodles made too much sauce -- I would make it and add it to the noodles 1 tbsp at a time until it's perfect to your taste.

Kalle

I made as directed and don’t understand all the negative comments about the peanut butter. A part of the whole it’s pretty subtle. So easy and full of flavor - 5 stars!

Wilma

Found it too salty. Maybe doesn’t need so much soy sauce. Used toasted sesame oil instead of peanut butter

Private comments are only visible to you.

Recipe Tags

or to save this recipe.