Miso-Glazed Grilled Salmon with Pickled Daikon and Carrots

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

A balanced dish featuring tender salmon glazed with rich miso paste, served with crunchy pickled vegetables for bright contrast. This japanese (gluten-free, high-protein) ready in about 33 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 345 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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: 25 min Cook: 8 min Serves 4 Japanese cuisine 345 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, whisk miso paste, mirin, rice vinegar, and sugar until smooth; set aside. Pat salmon fillets dry with paper towels, then brush both sides generously with miso mixture.
  2. Step 2: Prepare pickles: Combine daikon, carrots, rice vinegar, sugar, water, and sesame oil in a saucepan. Bring to a simmer over medium heat, stirring until sugar dissolves, then reduce heat to low and simmer 5 minutes. Transfer to a jar and cool completely.
  3. Step 3: Heat a grill pan over medium-high heat. Place salmon skin-side down and cook 4 minutes without moving. Flip and cook 3-4 minutes more until salmon flakes easily with a fork and glaze is caramelized.
  4. Step 4: Divide salmon onto plates, spoon pickled vegetables over top, and sprinkle with sesame seeds. Serve immediately.

Frequently asked questions

How long does Miso-Glazed Grilled Salmon with Pickled Daikon and Carrots take to make?

Total time is about 33 minutes (25 min prep + 8 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 Miso-Glazed Grilled Salmon with Pickled Daikon and Carrots?

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 Miso-Glazed Grilled Salmon with Pickled Daikon and Carrots?

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 Miso-Glazed Grilled Salmon with Pickled Daikon and Carrots 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 Miso-Glazed Grilled Salmon with Pickled Daikon and Carrots gluten-free?

Yes — this recipe is tagged gluten-free, high-protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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