Dinner

Grilled Miso Salmon with Rice Noodles Recipe

ByHailey Reed November 6, 2025November 6, 2025

Introduction

Grilled miso salmon with rice noodles is a vibrant, flavorful dish that combines tender, glazed salmon with fragrant, stir-fried noodles and fresh vegetables. This quick and easy recipe brings together Asian-inspired ingredients perfect for a satisfying weeknight meal.

A white plate holds a fillet of grilled salmon, browned and slightly charred on top with a shiny, glazed finish. Underneath the salmon, there is a bed of wide, flat rice noodles mixed with thin slices of red chili, green herbs, and light green onions. The noodles have a slightly glossy texture and appear soft and fresh. The plate is placed on a white marbled surface, and behind it, there are blurred white bowls and a glass on a wooden table. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 salmon fillets, about 140g each
Sunflower oil, for greasing
2 tsp brown miso paste
2 tsp balsamic vinegar
2 tsp soy sauce
1 tsp Spanish smoked paprika
200g dried rice noodles
3 tbsp sunflower oil
3 garlic cloves, finely grated
25g ginger, finely grated
8 spring onions, sliced
2 medium red chillies, thinly sliced
100g beansprouts
Small pack of coriander, chopped
1 tbsp fish sauce

Instructions

Step 1: Boil the noodles in a large pan of water for 3 minutes. Drain and rinse under cold water through a sieve, then set aside to drain completely.
Step 2: Heat the grill to high and grease a baking tray with sunflower oil. Mix together the miso paste, balsamic vinegar, soy sauce, and smoked paprika to create the miso glaze. Brush it evenly over the salmon fillets.
Step 3: Place the salmon fillets skin side down on the greased tray. Grill for 6-8 minutes until just cooked through and glazed.
Step 4: While the salmon cooks, heat 3 tablespoons of sunflower oil in a wok over medium heat. Stir-fry the grated garlic, ginger, spring onions, and red chillies for 2 minutes until soft and fragrant.
Step 5: Add the cooked noodles, beansprouts, and chopped coriander to the wok. Toss everything together until well combined, then turn off the heat.
Step 6: Stir the fish sauce into the noodle and vegetable mixture. Serve the noodles on plates and top with the grilled miso salmon.

Tips & Variations

For extra heat, add more chillies or a dash of chilli oil to the noodles.
Substitute salmon with trout or seabass fillets if preferred.
Use lime wedges on the side for a fresh citrus finish.
Replace beansprouts with snap peas or shredded carrot for different crunch and color.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave, adding a splash of water or soy sauce to keep the noodles moist. The salmon is best enjoyed fresh but can be reheated briefly.