Pan-Seared Salmon with Yuzu Kosho and Daikon Radish

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

Juicy salmon pan-seared to golden perfection, served with a tangy yuzu kosho sauce and refreshing grated daikon radish for a balanced Japanese-inspired main. This Japanese sushi recipe, ready in about 15 minutes, pairs salmon fillets, salt, and 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 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" 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 (6 oz each) salmon fillets
• 1/2 tsp salt
• 2 tbsp vegetable oil
• 1 tsp yuzu kosho
• 1 cup grated daikon radish
• 1 tbsp soy sauce
• 1 tsp fresh lemon juice

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Instructions

1. Step 1: Pat dry 2 salmon fillets (6 oz each) and season both sides evenly with 1/2 tsp salt. Heat 2 tbsp vegetable oil in a non-stick skillet over medium-high heat.
2. Step 2: Place salmon fillets skin-side down and cook for 4-5 minutes without moving until the skin is crisp and golden. Flip and cook for another 3 minutes until cooked through but still moist inside.
3. Step 3: In a small bowl, combine 1 tsp yuzu kosho, 1 cup freshly grated daikon radish, 1 tbsp soy sauce, and 1 tsp lemon juice, mixing gently to create a zesty sauce.
4. Step 4: Serve the salmon fillets topped generously with the yuzu kosho daikon mixture, allowing the bright flavors to complement the rich fish.