Miso-Glazed Salmon with Pickled Daikon and Ginger Salad

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

Oven-roasted salmon coated in a savory-sweet miso glaze served alongside a refreshing pickled daikon and ginger salad for a balanced Japanese-inspired meal. This japanese-inspired seafood ready in about 27 minutes pairs (6 oz each) 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 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.

Prep: 15 min Cook: 12 min Serves 4 Japanese cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C). In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp sake, and 1 tbsp sugar until smooth.
  2. Step 2: Pat dry 4 salmon fillets (6 oz each) and spread a generous layer of the miso glaze over the top of each fillet. Place on a lined baking sheet and roast for 10-12 minutes until salmon is just cooked through and glaze is caramelized.
  3. Step 3: Meanwhile, in a saucepan, combine 1/4 cup rice vinegar, 1/4 cup water, 2 tbsp granulated sugar, and 1 tsp salt. Heat over medium until sugar dissolves, then remove from heat.
  4. Step 4: Place 1 cup julienned daikon radish and 2 tbsp julienned fresh ginger in a bowl, pour the warm pickling liquid over, and let sit for 15 minutes to pickle.
  5. Step 5: Serve the miso-glazed salmon topped or accompanied by the pickled daikon and ginger salad for a bright contrast.

Frequently asked questions

How long does Miso-Glazed Salmon with Pickled Daikon and Ginger Salad take to make?

Total time is about 27 minutes (15 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 Miso-Glazed Salmon with Pickled Daikon and Ginger Salad?

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 Ginger 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 Miso-Glazed Salmon with Pickled Daikon and Ginger 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 Miso-Glazed Salmon with Pickled Daikon and Ginger Salad?

Japanese seafood 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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