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Miso Udon with Minced Copper River Sockeye Salmon Meatballs

Updated: Feb 29

By Casey Landaluce, F/V Clean Sweep

Courtesy of our partner, Copper River Marketing Association


Indulge in the exquisite fusion of flavors with Miso Udon featuring Minced Copper River Sockeye Salmon Meatballs. Golden-brown minced Copper River sockeye salmon meatballs meet a rich miso broth with udon noodles, creating a delightful harmony of Asian tastes. Elevate your dining experience with this quick and delicious culinary creation.

Serves 2-4 (15 Salmon Meatballs)

Copper River Sockeye Salmon Meatballs



1 lb minced Copper River sockeye salmon

½ cup minced shallots

2 cloves minced garlic

1 tsp fresh grated ginger

½ jalapeño, minced

1 egg

1/3 cup panko crumbs

2 tbsp coconut oil

1 tsp salt

¼ tsp pepper

½ tsp sesame oil

2 tbsp chopped cilantro



1 Lightly sauté shallots, garlic, ginger, and minced jalapeño in 1 tbs coconut oil, 4 minutes over medium heat.

2 Set aside and cool.

3 Combine all ingredients into a mixing bowl and mix until even (hand mixing is best).

4 Salt & pepper to taste.

5 Roll about 2 tbs of the mixture into balls.

6 Refrigerate for 2 hours.

7 Coat skillet with 1 tbs coconut oil and bring to medium-high heat.

8 Pan fry minced Copper River sockeye salmon meatballs, turning until golden brown.



Miso Broth



Sliced ginger

Pinch red pepper flakes

Parsley and cilantro stems

Splash of soy sauce (~2 tsp)

6 oz package of udon noodles

4” piece of Kombu seaweed (optional)

Instant miso soup (store-bought)



1 Place all ingredients except noodles and miso paste in a large stock pot, just cover with water.

2 Simmer for 20 minutes.

3 Strain liquid broth.

4 In separate pots cook noodles to package directions.

5 To assemble, combine 1 tsp miso paste, 1/4 udon noodles, and 1 cup of broth into a serving bowl.

6 Add minced Copper River sockeye salmon meatballs.

7 Garnish with green onion and jalapeño.


Good to Know STORY

In a scenic Japanese village, Chef Hiroshi's legendary Miso Udon, crafted with a secret miso paste recipe and hand-pulled udon noodles, transforms the locale into a culinary destination. A visit from a renowned food critic elevates Hiroshi's creation to a masterpiece, symbolizing community and the magic in simplicity. This heartwarming tale underscores how a humble bowl of Miso Udon creates a culinary legacy transcending borders. Originating in Japan, Miso Udon blends chewy udon noodles with miso paste, forming a beloved and integral part of Japanese cuisine. This dish's roots lie in cultural traditions, showcasing the universal appeal of its flavorful and comforting essence. 


*Visit our store to learn more about the variety of fish Alaska has to offer, such as Copper River king salmon, wild Alaskan halibut, wild Alaskan black cod (sablefish), and more.

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