For the soba:

  • 8 ounces soba noodles
  • 1 tablespoon sesame oil, divided

For the salmon:

  • 2 6 ounce fillets boneless, skin-on salmon
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon vegetable oil

For the sauce:

  • 1 tablespoon grated ginger
  • 1 tablespoon lime juice
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • Pinch sugar

Soft-boiled eggs and sliced radishes for serving


  1. Cook soba noodles according to package instructions, drain and rinse with cold water. Drain noodles thoroughly and toss with 1 tablespoon sesame oil. Set aside.
  2. Season salmon with salt and pepper. Heat vegetable oil in the Beautiful 11" Fry Pan over medium-high heat. Add salmon, skin-side down, and cook until the skin is crisp and golden brown, 4 to 5 minute. Flip and cook until salmon is cooked through and opaque, another 2 to 3 minutes.
  3. For the sauce, whisk together ginger, lime juice, soy sauce, sesame oil, and sugar in a small bowl.

For serving: Divide soba noodles in separate bowls, top with flaked salmon, eggs, radishes, and serve with sesame-ginger dressing.

Products Used