Pan-Seared Salmon with Yuzu Soy Glaze and Pickled Daikon

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

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 glazed with a tangy yuzu soy sauce, paired with refreshing quick-pickled daikon radish for a balanced Japanese-inspired main. This Japanese recipe, ready in about 30 minutes, pairs salmon fillets, yuzu juice, soy sauce 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 "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: 20 min Cook: 10 min Serves 2 Japanese cuisine 350 cal/serving

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Ingredients

2 fillets (6 oz each) salmon fillets
2 tbsp yuzu juice
2 tbsp soy sauce
1 tbsp mirin
1 tsp sugar
1 cup julienned (about 100g) daikon radish
1/4 cup rice vinegar
1/4 cup water
1/2 tsp salt
1 tbsp vegetable oil
1 tsp toasted sesame seeds

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Instructions

Step 1: Combine 1/4 cup rice vinegar, 1/4 cup water, and 1/2 tsp salt in a small bowl. Add 1 cup julienned daikon radish and stir to coat. Let sit at room temperature for 15 minutes, stirring occasionally for quick pickling.
Step 2: In a small saucepan, mix 2 tbsp yuzu juice, 2 tbsp soy sauce, 1 tbsp mirin, and 1 tsp sugar. Heat over medium heat, stirring until sugar dissolves and sauce thickens slightly, about 3 minutes. Remove from heat.
Step 3: Pat 2 salmon fillets dry and season lightly with salt. Heat 1 tbsp vegetable oil in a skillet over medium-high heat. Place salmon skin-side down and cook for 4-5 minutes until skin is crisp.
Step 4: Flip salmon and cook for an additional 2-3 minutes until the salmon is cooked through but still moist.
Step 5: Plate the salmon and brush generously with the yuzu soy glaze. Drain the pickled daikon and serve on the side, garnished with 1 tsp toasted sesame seeds.