Pan-Seared Salmon with Teriyaki Glaze and Pickled Daikon

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

Crisp-skinned salmon glazed with a homemade teriyaki sauce, paired with tangy pickled daikon radish for a balanced main course. This japanese ready in about 25 minutes pairs salmon fillets, soy sauce, mirin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

★ 4.4 (11 ratings) Prep: 10 min Cook: 15 min Serves 2 Japanese cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Combine 1/2 cup rice vinegar, 2 tbsp sugar, and 1 tsp salt in a bowl. Stir until sugar dissolves, then add 1 cup thinly sliced daikon radish. Let it pickle for at least 30 minutes in the refrigerator.
  2. Step 2: In a small saucepan, mix 3 tbsp soy sauce, 2 tbsp mirin, 1 tbsp sake, and 1 tbsp brown sugar. Heat over medium heat, stirring occasionally, until the sauce thickens and coats the back of a spoon, about 5 minutes. Remove from heat.
  3. Step 3: Heat 1 tbsp vegetable oil in a nonstick skillet over medium-high heat. Place 2 salmon fillets skin-side down and cook for 4-5 minutes until the skin is crispy. Flip and cook for another 2-3 minutes until salmon is cooked through.
  4. Step 4: Brush the teriyaki glaze generously over the salmon fillets before serving. Serve alongside the pickled daikon radish for a refreshing contrast.

Frequently asked questions

How long does Pan-Seared Salmon with Teriyaki Glaze and Pickled Daikon take to make?

Total time is about 25 minutes (10 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 Teriyaki Glaze and Pickled Daikon?

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 Teriyaki Glaze and Pickled 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 Teriyaki Glaze and Pickled Daikon 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 Teriyaki Glaze and Pickled Daikon?

Japanese japanese 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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