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1
Fill a medium pot with water and bring to a boil over high heat. Preheat a grill to high. Meanwhile, in a medium bowl or liquid measure, whisk together the soy sauce, rice vinegar, mirin, sesame oil, ginger, sugar, and crushed red pepper flakes. Place the salmon in a small dish or ziplock bag. Pour a quarter cup (or more) of the marinade/dressing over the salmon so it is coated - it doesn't have to be submerged. Chill for 20 minutes.
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2
Cook the noodles according to package instruction (see notes above). Drain, rinse under cold water, then plunge into a bowl of cold water and swish the noodles around with your fingers. Drain. See this post: https://food52.com/blog/10282-how-to-cook-soba-noodles
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3
Place salmon on cedar plank, leaving excess marinade behind. Place plank on grill grates. Grill 5 minutes. Remove plank, transfer salmon to a plate, and let rest for 5 minutes.
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4
Place drained noodles in a large bowl. Add cucumber, scallions, and sesame seeds. Pour over some of the dressing. Toss gently to coat. Taste. Add more dressing as needed. Adjust taste with a pinch of salt, more crushed red pepper flakes, or more vinegar (or a squeeze of lime, if you have it) to taste.
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5
When salmon has cooled, break it into pieces over the noodles, leaving the skin behind if you wish. Toss gently. Serve immediately. (Alternatively, serve the salmon aside the noodles.)
