Kyoto-Style Miso-Glazed Salmon with Daikon
A delicate balance of sweet and umami, this dish features miso-marinated salmon served with crisp daikon radish and a touch of yuzu zest. This japanese-inspired seafood (gluten-free) ready in about 60 minutes pairs (150g each) salmon fillets, red miso paste, mirin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.
Ingredients
- 4 (150g each) salmon fillets
- 3 tbsp red miso paste
- 2 tbsp mirin
- 1 large daikon radish
- 1 tbsp soy sauce
- 1 tsp yuzu zest
- 1 tbsp sugar
- 2 tbsp olive oil
Instructions
- Step 1: Preheat oven to 200°C (400°F). In a bowl, mix 3 tbsp red miso paste, 2 tbsp mirin, 1 tbsp soy sauce, 1 tbsp sugar, and 1 tsp yuzu zest. Add 4 salmon fillets, ensuring they are fully coated. Let marinate for 15 minutes.
- Step 2: Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat. Place salmon fillets skin-side down and cook for 3 minutes until golden. Transfer to oven and bake for 12 minutes.
- Step 3: Meanwhile, peel and julienne 1 daikon radish. Toss with 1 tbsp olive oil and a pinch of salt. Spread on a baking sheet and roast for 15 minutes until crisp.
- Step 4: Serve salmon with daikon, drizzled with remaining marinade.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Kyoto-Style Miso-Glazed Salmon with Daikon take to make?
Total time is about 60 minutes (30 min prep + 30 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 Kyoto-Style Miso-Glazed Salmon with Daikon?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (150g each) salmon fillets from drying out.
Can I substitute ingredients in Kyoto-Style Miso-Glazed Salmon with Daikon?
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 Kyoto-Style Miso-Glazed Salmon with Daikon 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.
Is Kyoto-Style Miso-Glazed Salmon with Daikon gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
