Takashi Yagihashi's Grilled Salmon and Chilled Somen with Ponzu Sauce

[Photograph: Nick Kindelsperger]

Adapted from Takashi's Noodles

Why I Picked This Recipe: It was hot, and Yagihashi described this recipe as "perfect for summertime: cooling, crunchy, and fresh tasting." Actually, he was just talking about the combination of daikon and cucumber, but considering everything besides the salmon was cool, I looked forward to something refreshing to combat the hot weather.

What Worked: And that's exactly what this recipe does. Though they remained distinct, the noodles sucked up the unique citrus profile of the ponzu Sauce (which I was able to find at my local Asian market), while the tomatoes added an extra bit of acidity. The crunchy diced daikon and cucumber acted as a nice textural counterpoint to the slippery, smooth noodles.

What Didn't: The salmon doesn't get much love here, since it's just sprinkled with salt and pepper and tossed on the grill. I mean, it's still tasty, but a marinade might have brought the whole thing together. As it stands, just about any protein could be used here.

Suggested Tweaks: This recipe is all about not working too hard, so any tweaks should be shortcuts. Yagihashi claims that a good canned salmon could be used. Leftover roast chicken would probably also work.

About the author: Nick Kindelsperger is the editor of Serious Eats: Chicago. He loves tacos and spicy food. You can follow him as @nickdk on Twitter.

Takashi Yagihashi's Grilled Salmon and Chilled Somen with Ponzu Sauce

About This Recipe

Yield:serves 4
Active time:30 minutes
Total time:30 minutes
This recipe appears in: Dinner Tonight: Takashi Yagihashi's Grilled Salmon and Chilled Somen with Ponzu Sauce


  • 4 salmon fillets, about 4 ounces each
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon canola oil
  • 12 ounces dried somen noodles
  • 12 cherry tomatoes, halved
  • 1/4 cup diced daikon
  • 1/4 cup diced cucumber
  • 1 cup bottled ponzu Sauce (see "What Worked" above)
  • Fresh cilantro, to garnish


  1. 1

    Meanwhile, bring a large pot of water to a boil over high heat. Season the salmon fillets on both sides with with salt and pepper. Heat oil in a grill or grill pan over high heat until smoking. Add the salmon fillets and cook until medium-rare, two to three minutes a side. Center of salmon should register 130° on an instant read thermometer. Remove the salmon when done and set aside.

  2. 2

    Meanwhile, add the somen to the boiling water and cook according to the directions on the packaging. Drain the noodles in a colander, and then rinse under cold water. Drain again. Divide the noodles between four large bowls.

  3. 3

    On top of each bowl of noodles add a quarter of the tomatoes, daikon, and cucumber. Set one fillet of salmon on top, and drizzle with 1/4 cup of the ponzu sauce. Garnish with cilantro leaves.

Comments can take up to a minute to appear - please be patient!

Previewing your comment: