Pan-Seared Salmon with Miso-Glazed Daikon

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender salmon fillets pan-seared to a golden crust and served with sweet and savory miso-glazed daikon radish slices. This japanese-inspired seafood ready in about 30 minutes pairs (6 oz each) salmon fillets, medium (about 8 oz) daikon radish, white miso paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Peel the daikon radish and cut into 1/2-inch thick rounds. In a small bowl, mix 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp soy sauce, 1 tbsp sake, and 1 tsp brown sugar until smooth.
  2. Step 2: Heat 1 tbsp vegetable oil in a nonstick skillet over medium heat. Add the daikon slices and cook for 3 minutes on each side until tender and lightly browned.
  3. Step 3: Brush both sides of the daikon with the miso glaze and cook for an additional 2 minutes per side until the glaze caramelizes slightly and becomes fragrant.
  4. Step 4: Meanwhile, pat dry 4 salmon fillets (6 oz each). Heat the remaining 1 tbsp vegetable oil in a separate skillet over medium-high heat.
  5. Step 5: Place salmon fillets skin-side down and cook for 4-5 minutes until the skin is crisp. Flip and cook for another 3 minutes until the salmon is just cooked through.
  6. Step 6: Plate the salmon with the miso-glazed daikon, sprinkle 1 tsp sesame seeds and 2 thinly sliced scallions over the top, and serve immediately.

Equipment for this recipe

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Frequently asked questions

How long does Pan-Seared Salmon with Miso-Glazed Daikon take to make?

Total time is about 30 minutes (15 min prep + 15 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 Pan-Seared Salmon with Miso-Glazed 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 (6 oz each) salmon fillets from drying out.

Can I substitute ingredients in Pan-Seared Salmon with Miso-Glazed 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 Pan-Seared Salmon with Miso-Glazed 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.

What goes well with Pan-Seared Salmon with Miso-Glazed Daikon?

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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