Ginger-Soy Salmon with Pickled Korean Radish Salad

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Oven-roasted salmon glazed with a ginger-soy marinade, served alongside a crisp and tangy pickled Korean radish salad. This Korean recipe, ready in about 30 minutes, pairs salmon fillets, soy sauce, grated fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Korean cuisine 350 cal/serving

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Ingredients

4 pieces, 6 oz each salmon fillets
3 tbsp soy sauce
2 tsp grated fresh ginger
1 tbsp honey
2 cloves minced garlic
1 tsp sesame oil
2 cups, thinly sliced Korean radish (mu)
1/4 cup rice vinegar
1 tbsp sugar
1/2 tsp salt
2 tbsp sliced scallions
1/2 cup julienned carrot

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Instructions

Step 1: Preheat oven to 400°F. In a small bowl, mix 3 tbsp soy sauce, 2 tsp grated fresh ginger, 1 tbsp honey, 2 minced garlic cloves, and 1 tsp sesame oil to create a marinade.
Step 2: Place 4 salmon fillets on a lined baking sheet and brush them generously with the marinade. Let sit for 10 minutes.
Step 3: Roast salmon in the preheated oven for 12-15 minutes until the fish flakes easily with a fork.
Step 4: While the salmon cooks, combine 2 cups thinly sliced Korean radish, 1/4 cup rice vinegar, 1 tbsp sugar, and 1/2 tsp salt in a bowl. Stir until sugar dissolves.
Step 5: Add 2 tbsp sliced scallions and 1/2 cup julienned carrot to the radish mixture. Toss well and let it marinate for at least 10 minutes.
Step 6: Serve the roasted salmon alongside the pickled Korean radish salad for a refreshing contrast.