Pan-Seared Salmon with Yuzu Kosho and Daikon Radish Salad

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

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 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.

Prep: 15 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), 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.

Frequently asked questions

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

Total time is about 25 minutes (15 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 Radish Salad?

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 Radish Salad?

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 Radish Salad 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.

What goes well with Pan-Seared Salmon with Yuzu Kosho and Daikon Radish Salad?

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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