Miso Salmon Cream Udon Recipe

Prepare miso glaze

In a small bowl, whisk together 2 tablespoons white miso, 1 tablespoon soy sauce, 1 tablespoon mirin and 1 teaspoon minced garlic until smooth.

Pat salmon fillets dry with paper towels. Season lightly with 1/4 tsp kosher salt and 1/8 tsp black pepper on the flesh side.

Heat 1 teaspoon neutral oil and 1 tablespoon unsalted butter in a nonstick or heavy skillet over medium-high heat until butter foams.

Place salmon fillets skin-side down. Sear without moving for 3–4 minutes, until skin is crisp and the fish is about 60–70% cooked through on the sides.

Flip fillets and brush the top (flesh side) generously with the miso glaze. Cook 1–2 minutes more until the glaze caramelizes slightly and salmon reaches medium doneness (internal temp ~125–130°F / 52–54°C). Remove from pan and rest 3 minutes; carryover will finish cooking.

While salmon cooks, toss shredded cabbage with 1 tsp rice wine vinegar and 1/4 tsp sugar (optional) and a pinch of salt. Let sit to soften and develop a bright bite (2–3 minutes).

If you prefer warmed cabbage, briefly toss it in the skillet used for salmon for 30–45 seconds to pick up pan flavor, then transfer to a bowl.

Bring a separate pot of water to a boil and cook udon according to package directions until tender (typically 2–4 minutes for fresh; longer for dried/frozen). Drain and set aside, reserving 1/4 cup of the noodle cooking water.

In a medium saucepan over medium heat, melt 2 tablespoons butter. Add 2 thinly sliced garlic cloves and 1 teaspoon grated ginger; cook 30–45 seconds until fragrant but not browned.

Pour in 2 cups dashi stock and bring to a gentle simmer. Whisk in 1 tablespoon white miso (dissolve in a small amount of warm broth first if needed) and 1 teaspoon soy sauce until combined.

Stir in 1 cup heavy cream and 1 teaspoon sesame oil. Reduce heat to low and simmer gently 3–5 minutes to thicken slightly. Taste and adjust seasoning with 1/2 tsp salt and 1/4 tsp white or black pepper. If sauce seems too thick, add reserved 1/4 cup noodle water a little at a time until desired consistency is reached.

Add drained udon to the broth and stir to warm and coat the noodles, 1–2 minutes.

Divide creamy udon and broth between two shallow bowls.

Place one salmon fillet on top of the noodles in each bowl, skin-side up or down per preference.

Arrange a small mound (about 1 cup shredded cabbage total) beside the salmon in each bowl.

Scatter sliced scallions over the noodles and salmon.

Spoon 1 1/2 tablespoons ikura over each bowl, placing a few pearls atop the salmon and a few on the noodles for visual contrast and briny bursts.

Finish with a light sprinkle of toasted sesame seeds and a small squeeze of lemon on the salmon, if desired.

Serve immediately so the salmon skin remains crisp and the broth is hot.