Pan-Seared Salmon with Yuzu Kosho and Daikon Oroshi

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

Crisp-skinned salmon fillets served with spicy yuzu kosho and refreshing grated daikon radish for a bright, balanced flavor. This japanese (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

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Instructions

  1. Step 1: Pat dry 4 salmon fillets (6 oz each) and sprinkle 1 tsp salt evenly over both sides of each fillet.
  2. 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.
  3. Step 3: Flip the salmon carefully and cook for an additional 2-3 minutes until the salmon is just cooked through but still moist.
  4. Step 4: While the salmon cooks, grate 1 cup peeled daikon radish and gently squeeze out excess water.
  5. 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.

Frequently asked questions

How long does Pan-Seared Salmon with Yuzu Kosho and Daikon Oroshi take to make?

Total time is about 15 minutes (5 min prep + 10 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 Yuzu Kosho and Daikon Oroshi?

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 Yuzu Kosho and Daikon Oroshi?

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 Yuzu Kosho and Daikon Oroshi 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.

Is Pan-Seared Salmon with Yuzu Kosho and Daikon Oroshi gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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