Turmeric Glazed Salmon with Miso Butter Noodles and Quick Pickled Cucumber

This vibrant dish brings together the earthy warmth of turmeric and the savory depth of miso for a dinner that feels both comforting and exciting. Flaky roasted salmon, glazed with sweet chili and turmeric, sits atop buttery miso lo mein noodles, while a quick-pickled cucumber salad adds a bright, crunchy contrast. A drizzle of ginger-scallion oil and a sprinkle of peanuts and cilantro tie everything together with fresh, aromatic flair.

Perfect for a weeknight when you want something special without hours in the kitchen, this recipe is packed with bold flavors and textures. The miso butter sauce coats the noodles beautifully and the pickled cucumber cuts through the richness. Serve with lime wedges for an extra burst of citrus.

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Ingredients

4.5 ounce Lo Mein NoodlesView ingredient guideLike ingredientDislike ingredient

5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon TurmericView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

3 unit Miso Sauce ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

0.5 ounce PeanutsView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust an oven rack to the top position and preheat to 450°F. Bring a medium pot of salted water to a boil. Wash and dry all produce. Trim and thinly slice the cucumber into rounds. Peel and mince or grate the ginger. Trim and thinly slice the scallions, separating the white parts from the green. Zest the lime, then quarter it. Roughly chop the peanuts and cilantro.
2. Once the water is boiling, add the lo mein noodles. Cook until al dente, 5-7 minutes, stirring occasionally. Drain and set aside. Reserve the pot for later.
3. In a small bowl, combine the rice wine vinegar, ½ teaspoon sugar, ½ teaspoon salt and a pinch of black pepper. Stir until the sugar and salt are mostly dissolved. Add the sliced cucumber and toss to coat. Refrigerate until ready to serve.
4. Pat the salmon dry with paper towels. Drizzle with 2 teaspoons cooking oil and season all over with half the turmeric (use all for 4 servings), salt and pepper. Place the salmon skin-side down on a foil-lined baking sheet. Brush the top with the sweet Thai chili sauce. Roast on the top rack until cooked through, 8-10 minutes. Meanwhile, in a small microwave-safe bowl, combine the ginger, scallion greens, 1 tablespoon cooking oil and ½ teaspoon salt. Cover tightly with plastic wrap and microwave for 60-90 seconds.
5. Heat a drizzle of oil in the reserved pot over medium-high heat. Add the scallion whites and cook until fragrant, 30-60 seconds. Whisk in the miso sauce concentrates, ½ cup water, 1 tablespoon butter, 1 teaspoon of the cucumber pickling liquid, ½ teaspoon sugar and as much lime zest as you like. Cook, whisking constantly, until the sauce thickens, 1-2 minutes. Remove from heat, add the drained noodles and toss until fully coated. Season with salt and pepper if desired.
6. Divide the noodles, salmon and pickled cucumber (drained) among shallow bowls. Spoon the ginger-scallion oil over the salmon. Squeeze lime juice over the noodles. Top everything with the chopped peanuts and cilantro. Serve with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different type of noodle?

Yes, you can substitute lo mein with udon, soba or even spaghetti. Adjust cooking time according to package directions.

Is there a substitute for miso sauce concentrate?

You can use 2 tablespoons of white or yellow miso paste mixed with 1 tablespoon of water as a substitute.

How do I store leftovers?

Store the salmon, noodles and pickles separately in airtight containers in the refrigerator for up to 2 days. Reheat gently to avoid overcooking the salmon.