Miso-Glazed Salmon with Shiso and Pickled Daikon
A perfectly balanced Japanese dish featuring tender salmon glazed with house-made miso paste, served with vibrant pickled daikon and fresh shiso leaves for an authentic umami experience. This japanese-inspired grilling (gluten-free) ready in about 39 minutes pairs (6 oz each), skin-on 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.
Ingredients
- 4 (6 oz each), skin-on salmon fillets
- 3 tbsp white miso paste
- 2 tbsp mirin
- 1 tbsp rice vinegar
- 1 tsp sugar
- 1 cup, julienned daikon radish
- 1/4 cup rice vinegar
- 1 tbsp sugar
- 1/4 cup, thinly sliced shiso leaves
- 1 tsp sesame oil
- 1 tbsp toasted sesame seeds
Instructions
- Step 1: Whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp rice vinegar, and 1 tsp sugar in a small bowl until smooth; set aside.
- Step 2: Place salmon skin-side down on a parchment-lined baking sheet; brush evenly with 2 tbsp of the miso glaze, leaving edges bare for crisping.
- Step 3: Roast at 400°F (200°C) for 12-14 minutes until the salmon is opaque and the glaze is glossy and slightly caramelized at the edges.
- Step 4: While salmon cooks, combine 1 cup julienned daikon, 1/4 cup rice vinegar, and 1 tbsp sugar in a bowl; let sit 15 minutes to pickle.
- Step 5: Toss 1/4 cup sliced shiso leaves with 1 tsp sesame oil and 1 tbsp toasted sesame seeds; serve alongside salmon and pickled daikon.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Miso-Glazed Salmon with Shiso and Pickled Daikon take to make?
Total time is about 39 minutes (25 min prep + 14 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 Shiso and Pickled 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 white miso paste from drying out.
Can I substitute ingredients in Miso-Glazed Salmon with Shiso and Pickled 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 Miso-Glazed Salmon with Shiso and Pickled 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 Miso-Glazed Salmon with Shiso and Pickled 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
- ★★★★★
The step-by-step instructions were super clear. Turned out perfect on my first try.
- ★★★★★
Great base recipe! I added a pinch of smoked paprika and it was even better.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
