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Preheat the oven grill to high. Line a baking tray with foil and arrange mushrooms and salmon fillets, skin side in contact with the tray, on the tray.
In a bowl, combine all glaze ingredients.
Pour the glaze over the salmon and mushrooms on the tray. Grill, checking halfway and reglazing with pan sauce, for 7-8 minutes or until golden and charred on the edges.
Meanwhile, prepare soba noodles according to packet instructions. Use the same water to cook the edamame and blanch the beans. Rinse noodles under cold water and transfer to a large serving platter along with the beans.
Arrange the grilled salmon over the noodles and pour the tray sauce over to coat everything. Squeeze lemon juice over the dish and scatter with edamame, micro herbs, sliced spring onions, toasted sesame seeds, and chilli flakes.