Ginger-Soy Salmon with Pickled Korean Radish Salad

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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

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Instructions

  1. 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.
  2. Step 2: Place 4 salmon fillets on a lined baking sheet and brush them generously with the marinade. Let sit for 10 minutes.
  3. Step 3: Roast salmon in the preheated oven for 12-15 minutes until the fish flakes easily with a fork.
  4. 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.
  5. 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.
  6. Step 6: Serve the roasted salmon alongside the pickled Korean radish salad for a refreshing contrast.

Frequently asked questions

How long does Ginger-Soy Salmon with Pickled Korean Radish Salad take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Ginger-Soy Salmon with Pickled Korean Radish Salad?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Ginger-Soy Salmon with Pickled Korean Radish Salad?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Ginger-Soy Salmon with Pickled Korean Radish Salad for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Ginger-Soy Salmon with Pickled Korean Radish Salad?

Korean korean like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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