Miso-Glazed Salmon with Pickled Daikon and Carrots
A delicate salmon fillet with a savory-sweet miso glaze, served atop a vibrant bed of quick-pickled vegetables for bright contrast. This japanese-inspired seafood (gluten-free) ready in about 32 minutes pairs (6 oz each) salmon fillets, white miso paste, rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 (6 oz each) salmon fillets
- 2 tbsp white miso paste
- 1 tbsp rice vinegar
- 1 tsp sugar
- 1 cup julienned daikon radish
- 1 cup julienned carrots
- 1/4 cup rice vinegar
- 1 tbsp sugar
- 1/2 cup water
- 1 tsp sesame oil
- 1 tbsp toasted sesame seeds
Instructions
- Step 1: Whisk white miso paste, rice vinegar, and sugar until smooth. Rub 1 tbsp miso mixture evenly over salmon fillets, pressing gently to adhere.
- Step 2: Thinly slice daikon and carrots into matchsticks. Toss with 1/4 cup rice vinegar, 1 tbsp sugar, and 1/2 cup water in a bowl; let sit 15 minutes.
- Step 3: Heat sesame oil in a nonstick skillet over medium-high. Add salmon skin-side down; cook 4 minutes until golden. Flip and cook 3 minutes more until opaque at center.
- Step 4: Drain pickled vegetables, discarding liquid. Arrange salmon on plates with pickled vegetables, drizzling reserved liquid over. Sprinkle with toasted sesame seeds.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Miso-Glazed Salmon with Pickled Daikon and Carrots take to make?
Total time is about 32 minutes (25 min prep + 7 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 Salmon with Pickled Daikon and Carrots?
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 (6 oz each) salmon fillets from drying out.
Can I substitute ingredients in Miso-Glazed 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 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 Salmon with Pickled Daikon and Carrots 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
- ★★★★★
The miso glaze was perfect and the pickled vegetables were a refreshing contrast. My family loved it!
- ★★★★★
Simple and elegant, this dish turned out beautifully. The salmon was flaky and the glaze sticky-sweet.
- ★★★★★
Loved it! The pickled daikon and carrots were the perfect side to balance the rich salmon.
