Salmon with Basic Japanese Broth-Like Sauce

Preparation info

  • Difficulty


  • Yield:


    First-course Servings

Appears in


By James Peterson

Published 1991

  • About

This dish is inspired by a classic recipe in Shizuo Tsuji’s excellent book, Japanese Cooking: A Simple Art. Mr. Tsuji uses steamed sea bream, but any firm-fleshed fish works well. Scallops are also excellent. Alternative cooking methods can also be employed—the seafood can be sautéed (the crispy skin provides textural contrast), poached, baked, or even grilled. Soba (buckwheat) noodles prop up the fish and provide starch; julienned vegetables or cooked leafy greens can also be used. Double the amounts to produce main-course servings.


squares of salmon fillet with skin (scaled), or other firm-fleshed fish, all the same thickness, 3 oz (75 g) each 8 8
dried soba noodles 8 oz 225 g
japanese broth-like sauce 2 cups 500 ml


  1. Steam, sauté, poach, bake, or grill the fish. If you sauté the fillets, pat off any excess oil with paper towels. (The fish can also be teriyaki glazed.)
  2. Cook the noodles as you would pasta, and drain. Arrange the noodles in mounds in small hot bowls.
  3. Place a piece of salmon, skin side up, on each mound and ladle the sauce around. Serve immediately.