Pan-Seared Salmon with Yuzu Kosho and Daikon Radish Salad

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

Crisp-skinned salmon pan-seared and served with a refreshing daikon radish salad dressed with a tangy yuzu kosho vinaigrette, highlighting Japanese citrus heat. This Japanese recipe, ready in about 25 minutes, pairs salmon fillets, salt, black pepper 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 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

• 4 (6 oz each) salmon fillets
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp vegetable oil
• 1 cup julienned (about 150g) daikon radish
• 1/2 cup julienned (about 60g) carrot
• 3 tbsp rice vinegar
• 1 tsp yuzu kosho paste
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp sugar
• 1 tbsp toasted sesame seeds
• 2 tbsp chopped cilantro

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Instructions

1. Step 1: Pat dry 4 salmon fillets (6 oz each), then season both sides with 1 tsp salt and 1/2 tsp black pepper.
2. Step 2: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Place salmon skin-side down and cook for 5-6 minutes until skin is crispy and edges are opaque.
3. Step 3: Flip salmon and cook another 2-3 minutes until just cooked through. Remove from heat and let rest.
4. Step 4: Meanwhile, combine 1 cup julienned daikon radish and 1/2 cup julienned carrot in a bowl.
5. Step 5: Whisk together 3 tbsp rice vinegar, 1 tsp yuzu kosho paste, 1 tbsp soy sauce, 1 tsp sesame oil, and 1/2 tsp sugar until sugar dissolves.
6. Step 6: Pour dressing over the daikon and carrot mixture, tossing to coat evenly. Let sit for 5 minutes to marinate.
7. Step 7: To serve, plate salmon fillets with a scoop of daikon salad, sprinkle 1 tbsp toasted sesame seeds and 2 tbsp chopped cilantro on top for fresh aroma.