This recipe offers an incredibly efficient and flavorful approach to a weeknight meal, leveraging a single, versatile ginger-sesame sauce to both marinate salmon and dress soba noodles. The cedar plank grilling technique infuses the salmon with a subtle smoky aroma and keeps it wonderfully moist, while the buckwheat soba noodles provide a healthy, quick-cooking base. Fresh cucumber and crisp scallions add delightful texture and freshness. This dish is perfect for a balanced, vibrant, and surprisingly easy dinner that tastes like it took hours, but comes together in just 30 minutes of active work.

Notes for Success:

• This recipe halves beautifully if you’re cooking for fewer people. You may find yourself with extra dressing, which can be stored in the fridge for up to a week and used on salads or other proteins.
• When sourcing salmon, aim for high-quality, sustainably raised or wild-caught options. I’ve had success with farmed salmon from places like the Faroe Islands, which often adhere to stringent environmental and ethical standards. Wild salmon is always an excellent choice if available. The quality of your salmon will significantly impact the final taste and texture of your dish.
• Ensure your cedar plank is thoroughly soaked for at least an hour, or preferably longer, to prevent it from catching fire on the grill and to maximize the smoky flavor transfer.

• 1 cedar plank, soaked in cold water for at least 1 hour (or longer, up to several hours)
  
• 1/2 cup (120ml) low-sodium soy sauce (or tamari for gluten-free)
  
• 1/4 cup (60ml) rice vinegar
  
• 1/4 cup (60ml) mirin (sweet rice wine for cooking)
  
• 3 tablespoons toasted sesame oil
  
• 3 tablespoons finely minced fresh ginger (about a 2-inch piece)
  
• 2 tablespoons granulated sugar (or honey/maple syrup for a natural alternative)
  
• Pinch of crushed red pepper flakes, to taste (add more for extra heat)
  
• Two 5-oz (140g) wild or sustainably farmed salmon fillets, skin on or off
  
• 6 ounces (170g) dried soba noodles or fresh udon noodles
  
• 1 English cucumber, thinly sliced (a mandoline or spiralizer yields beautiful results)
  
• 6 scallions, thinly sliced, white and green parts separated for garnish
  
• 2 tablespoons toasted sesame seeds, for garnish

Instructions

1. Prepare the Marinade & Grill: Start by filling a medium pot with water and bringing it to a rolling boil over high heat, ready for your noodles. Simultaneously, preheat your grill to a high temperature, ensuring it’s ready for that perfect sear and smoky plank cooking. In a medium bowl or a liquid measuring cup, whisk together all the magical ingredients for your dual-purpose sauce: soy sauce, rice vinegar, mirin, toasted sesame oil, finely minced ginger, sugar, and a pinch of crushed red pepper flakes. Give it a good whisk until the sugar is dissolved and everything is well combined. This is your flavorful foundation. Carefully place your salmon fillets in a shallow dish or a resealable plastic bag. Pour about a quarter cup (or slightly more, enough to generously coat the fish) of the prepared marinade/dressing over the salmon. Ensure the fish is well-coated but doesn’t necessarily need to be fully submerged. Allow the salmon to chill in the refrigerator for a quick 20 minutes to absorb those delicious flavors. This brief marinating time is key for tenderness and taste.
2. Cook and Chill the Noodles: While the salmon is marinating, it’s time to tackle the noodles. Once the water in your pot is boiling, add the soba or udon noodles and cook them strictly according to the package instructions. Soba noodles typically cook very quickly, usually within 3-5 minutes, so keep a close eye on them to avoid overcooking. Al dente is what you’re aiming for. As soon as they are cooked, drain them immediately in a colander. This step is crucial: rinse the drained noodles thoroughly under cold running water. This not only stops the cooking process but also washes away excess starch, preventing them from sticking together. For an even better texture, plunge the rinsed noodles into a bowl of ice-cold water and gently swirl them with your fingers for a minute. This ensures they are perfectly chilled and separate. Drain them completely once more, shaking off as much water as possible.
3. Grill the Salmon to Perfection: Retrieve your soaked cedar plank from the water. Carefully place the marinated salmon fillets directly onto the center of the cedar plank, leaving any excess marinade behind in the dish (we don’t want it to burn on the grill). Transfer the plank with the salmon to the preheated grill grates. Grill the salmon for approximately 5 minutes on high heat. The exact cooking time can vary based on the thickness of your fillets and your grill’s temperature. You’re looking for the salmon to be cooked through, flaking easily with a fork, and infused with that wonderful cedar smoke. Remove the plank from the grill, then gently transfer the salmon to a clean plate. Let it rest for at least 5 minutes. Resting allows the juices to redistribute, resulting in a more tender and flavorful fish.
4. Assemble the Noodle Salad: While the salmon rests, gather your drained and chilled noodles in a large mixing bowl. Add the thinly sliced English cucumber and the vibrant green and white parts of your scallions. Sprinkle in the toasted sesame seeds for an added layer of nutty flavor and texture. Now for the star dressing! Pour some of the remaining ginger-sesame dressing over the noodles and vegetables. Start with about half the remaining dressing and toss everything gently to coat. Taste a small portion. This is your moment to customize. Add more dressing as needed, aiming for a perfectly balanced flavor without drowning the noodles. Adjust the seasoning further with a pinch of salt if desired, a few more crushed red pepper flakes for an extra kick, or a splash more rice vinegar (or a squeeze of fresh lime juice, if you have it on hand) for brightness.
5. Final Combination and Serve: Once the salmon has cooled slightly after resting, you can either gently break it into large, flaky pieces directly over the seasoned soba noodles, discarding the skin if preferred, or serve the fillets whole alongside the noodle salad. Toss gently one last time to ensure the salmon pieces are well integrated with the noodles and dressing. This delicate tossing allows the flavors to meld beautifully. Serve your Ginger-Sesame Soba Noodles with Cedar Plank Salmon immediately to enjoy it at its freshest and most flavorful. This dish is not just a meal; it’s a testament to how simple ingredients, when thoughtfully combined and expertly cooked, can create an unforgettable dining experience that’s both healthy and incredibly satisfying.