Pan-Seared Salmon with Miso Glaze and Pickled Daikon

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Rich salmon fillets pan-seared to crisp perfection, glazed with a sweet miso sauce, and paired with tangy pickled daikon radish. This Japanese-inspired St. Patrick’s Day recipe, ready in about 30 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.

Prep: 15 min Cook: 15 min Serves 4 Japanese cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small saucepan, combine 1/3 cup rice vinegar, 2 tbsp sugar, 1 tsp salt, and 1/3 cup water. Bring to a boil, then remove from heat. Place 1 cup thinly sliced daikon radish in a jar and pour the hot pickling liquid over it. Let cool and refrigerate for at least 1 hour.
  2. Step 2: In a bowl, whisk together 3 tbsp white miso paste, 2 tbsp mirin, and 1 tbsp brown sugar until smooth to make the glaze.
  3. Step 3: Pat dry 4 salmon fillets (6 oz each). Heat 2 tbsp vegetable oil in a nonstick skillet over medium-high heat until shimmering.
  4. Step 4: Place salmon fillets skin-side down in the skillet and sear for 4 minutes until the skin is crisp.
  5. Step 5: Flip the salmon and brush the tops generously with the miso glaze. Cook for another 3-4 minutes until salmon is cooked through and glaze is caramelized.
  6. Step 6: Serve salmon hot with a side of pickled daikon radish and steamed jasmine rice.

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