Pan-Seared Salmon with Miso-Glazed Daikon Radish

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender salmon fillets pan-seared to perfection served with sweet and savory miso-glazed daikon radish slices. This japanese-inspired sushi ready in about 35 minutes pairs salmon fillets, daikon radish, white miso paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 2, 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.

★ 4.2 (13 ratings) Prep: 15 min Cook: 20 min Serves 2 Japanese cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Peel the 1 medium daikon radish and cut into 1/2-inch thick rounds. Place the slices in a saucepan with 1/4 cup water, cover, and simmer over medium heat for 10 minutes until tender.
  2. Step 2: While daikon simmers, mix 2 tbsp white miso paste, 1 tbsp mirin, 1 tbsp soy sauce, 1 tbsp sake, and 1 tsp sugar in a small bowl until smooth.
  3. Step 3: Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Season 2 salmon fillets lightly with salt and place skin-side down. Cook for 4-5 minutes until the skin is crispy, then flip and cook for another 3 minutes until salmon is just cooked through.
  4. Step 4: Drain the daikon slices and transfer to the skillet. Pour the miso glaze over the daikon and cook for 2-3 minutes, spooning glaze over slices until they are shiny and caramelized.
  5. Step 5: Serve the salmon fillets topped with the miso-glazed daikon slices and garnish with 2 thinly sliced green onions for a fresh finish.

Frequently asked questions

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

Total time is about 35 minutes (15 min prep + 20 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 Radish?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Pan-Seared Salmon with Miso-Glazed Daikon Radish?

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 Radish for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Radish?

Japanese sushi 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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