Pan-Seared Salmon with Ponzu and Daikon Radish Salad

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

Crisp-skinned salmon pan-seared and served with a tangy ponzu dressing and a refreshing julienned daikon radish salad for contrast. This Japanese recipe, ready in about 20 minutes, pairs salmon fillets, ponzu sauce, daikon radish for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.

Ingredients

• 2 pieces (about 150g each) salmon fillets
• 3 tbsp ponzu sauce
• 1 cup julienned daikon radish
• 1/2 cup julienned carrot
• 1 tbsp rice vinegar
• 1 tsp sugar
• 2 tbsp vegetable oil
• 2 stalks sliced thin scallions
• 1 tsp 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, combine 1 cup julienned daikon radish, 1/2 cup julienned carrot, 1 tbsp rice vinegar, and 1 tsp sugar. Toss gently and set aside to marinate while cooking.
2. Step 2: Heat 2 tbsp vegetable oil in a non-stick skillet over medium-high heat. Pat dry 2 salmon fillets and place skin-side down in the hot pan.
3. Step 3: Cook salmon for 4-5 minutes without moving until the skin is crisp and golden brown. Flip and cook for another 2-3 minutes until salmon is just cooked through.
4. Step 4: Remove salmon from pan and spoon 3 tbsp ponzu sauce over the fillets.
5. Step 5: Plate each salmon fillet alongside the marinated daikon and carrot salad, sprinkle 2 thinly sliced scallions and 1 tsp toasted sesame seeds over the salad, and serve immediately.