Pan-Seared Miso-Glazed Salmon with Shiso and Daikon Salad

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

Tender salmon fillets glazed with a savory-sweet miso sauce, paired with a refreshing daikon and shiso leaf salad for a balanced Japanese-inspired meal. This Japanese sushi recipe, ready in about 30 minutes, pairs salmon fillets, white miso paste, and 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 "Build a week of meals around this recipe" 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 tsp sugar
• 1 cup grated daikon radish
• 8 shiso leaves, thinly sliced
• 2 tbsp rice vinegar
• 1 tsp sesame oil
• to taste salt
• 2 tbsp vegetable oil
• 1 tbsp toasted sesame seeds

The pan we’d use for this → 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, 1 tbsp sake, and 1 tsp sugar until smooth and glossy.
2. Step 2: Pat dry 4 salmon fillets and brush each with the miso glaze on the skin side. Let them marinate at room temperature for 15 minutes.
3. Step 3: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat until shimmering. Place the salmon fillets skin-side down and cook for 4-5 minutes until the skin is crisp and browned.
4. Step 4: Flip the salmon and cook for an additional 2-3 minutes until the salmon is just cooked through and the glaze caramelizes slightly.
5. Step 5: Meanwhile, combine 1 cup grated daikon radish, 8 thinly sliced shiso leaves, 2 tbsp rice vinegar, 1 tsp sesame oil, and salt to taste in a bowl. Toss gently to combine.
6. Step 6: Serve each salmon fillet topped with a sprinkle of 1 tbsp toasted sesame seeds alongside a generous portion of the daikon-shiso salad.