Japanese-Inspired Miso Glazed Salmon with Daikon Salad

By AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

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-baked salmon brushed with a savory-sweet miso glaze paired with a crisp daikon radish salad for a Thanksgiving dish with Japanese flavors. This Japanese-inspired Thanksgiving recipe, ready in about 22 minutes, pairs salmon fillets, white miso paste, mirin 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: 10 min Cook: 12 min Serves 4 Japanese cuisine 350 cal/serving

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Ingredients

4 pieces (6 oz each) salmon fillets
3 tablespoons white miso paste
2 tablespoons mirin
1 tablespoon sake
1 tablespoon brown sugar
1 medium (about 8 oz), julienned daikon radish
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 teaspoon toasted sesame seeds
2, thinly sliced scallions
1/2 teaspoon salt
1/4 teaspoon black pepper

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Instructions

Step 1: Preheat your oven to 400°F. In a small bowl, whisk together 3 tablespoons white miso paste, 2 tablespoons mirin, 1 tablespoon sake, and 1 tablespoon brown sugar until smooth.
Step 2: Place 4 salmon fillets skin-side down on a lined baking sheet. Brush a generous layer of the miso glaze over the top of each fillet.
Step 3: Bake the salmon for 10-12 minutes until cooked through and the glaze is caramelized and fragrant.
Step 4: While the salmon bakes, prepare the salad by tossing 1 medium julienned daikon radish with 2 tablespoons rice vinegar, 1 tablespoon sesame oil, 1 teaspoon toasted sesame seeds, 2 thinly sliced scallions, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
Step 5: Serve each miso-glazed salmon fillet atop a bed of the daikon salad for a refreshing contrast.