Japanese-Inspired Miso Glazed Salmon with Daikon Salad

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

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 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.

★ 4.5 (11 ratings) Prep: 10 min Cook: 12 min Serves 4 Japanese cuisine 350 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. Step 3: Bake the salmon for 10-12 minutes until cooked through and the glaze is caramelized and fragrant.
  4. 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.
  5. Step 5: Serve each miso-glazed salmon fillet atop a bed of the daikon salad for a refreshing contrast.

Frequently asked questions

How long does Japanese-Inspired Miso Glazed Salmon with Daikon Salad take to make?

Total time is about 22 minutes (10 min prep + 12 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 Japanese-Inspired Miso Glazed Salmon with Daikon 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 Japanese-Inspired Miso Glazed Salmon with Daikon 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 Japanese-Inspired Miso Glazed Salmon with Daikon 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 Japanese-Inspired Miso Glazed Salmon with Daikon Salad?

Japanese thanksgiving 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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