Pan-Seared Miso-Glazed Salmon with Daikon Radish Salad

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

Tender salmon fillets glazed with a savory-sweet miso sauce and served alongside a refreshing daikon and carrot salad dressed with rice vinegar. This Japanese recipe, ready in about 25 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 350 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 pieces (6 oz each) salmon fillets
• 3 tbsp white miso paste
• 2 tbsp mirin
• 1 tbsp soy sauce
• 1 tbsp sake
• 1 cup, julienned daikon radish
• 1/2 cup, julienned carrot
• 2 tbsp rice vinegar
• 1 tsp sugar
• 1 tsp sesame oil
• 2 tbsp vegetable oil
• 1 tsp toasted sesame seeds

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp soy sauce, and 1 tbsp sake until smooth and set aside as glaze.
2. Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Pat dry 4 salmon fillets and place them skin-side down. Sear for 4 minutes until the edges are crispy.
3. Step 3: Flip the salmon and brush the miso glaze generously over the top of each fillet. Cook for an additional 2-3 minutes until the glaze thickens and the salmon is cooked through but still moist.
4. Step 4: Meanwhile, toss 1 cup julienned daikon radish and 1/2 cup julienned carrot with 2 tbsp rice vinegar, 1 tsp sugar, and 1 tsp sesame oil in a bowl. Let sit for 5 minutes to soften slightly.
5. Step 5: Plate the salmon fillets with a mound of the daikon-carrot salad on the side and sprinkle 1 tsp toasted sesame seeds over both before serving.