Pan-Seared Salmon with Yuzu Kosho and Daikon Oroshi

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

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.

Crisp-skinned salmon fillets served with spicy yuzu kosho and refreshing grated daikon radish for a bright, balanced flavor. This Japanese recipe (gluten free), ready in about 15 minutes, pairs salmon fillets, salt, vegetable oil 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 rice, quinoa, or a quick salad. 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: 5 min Cook: 10 min Serves 4 Japanese cuisine 350 cal/serving

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Ingredients

4 pieces (6 oz each), skin on salmon fillets
1 tsp salt
1 tbsp vegetable oil
1 cup grated daikon radish
1 tsp yuzu kosho paste
4 lemon wedges

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Instructions

Step 1: Pat dry 4 salmon fillets (6 oz each) and sprinkle 1 tsp salt evenly over both sides of each fillet.
Step 2: Heat 1 tbsp vegetable oil in a large nonstick skillet over medium-high heat until shimmering. Place salmon fillets skin side down and cook for 5-6 minutes without moving until skin is crisp and golden.
Step 3: Flip the salmon carefully and cook for an additional 2-3 minutes until the salmon is just cooked through but still moist.
Step 4: While the salmon cooks, grate 1 cup peeled daikon radish and gently squeeze out excess water.
Step 5: To serve, place each salmon fillet on a plate topped with 1/4 cup grated daikon and a small dollop of 1 tsp yuzu kosho paste. Add a lemon wedge on the side for squeezing over the fish.