Seared Miso-Glazed Salmon with Pickled Daikon

By AislePrompt Editorial · ·

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 developed and reviewed.

Pan-seared salmon fillets coated in a savory-sweet miso glaze, paired with tangy pickled daikon radish for contrast. This Japanese-inspired seafood recipe, ready in about 30 minutes, pairs salmon fillets, white miso paste, mirin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 20 min Cook: 10 min Serves 4 Japanese cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp sake, and 1 tbsp sugar until smooth to form the glaze.
  2. Step 2: Place 4 salmon fillets skin-side down on a plate and brush each generously with the miso glaze. Let rest at room temperature for 15 minutes.
  3. Step 3: Meanwhile, combine 1/2 cup rice vinegar, 1/2 cup water, 1 tsp salt, and 2 tbsp sugar in a saucepan over medium heat; stir until sugar and salt dissolve. Remove from heat and pour over 1 medium peeled and julienned daikon radish in a heatproof bowl. Let cool and refrigerate to pickle while cooking the salmon.
  4. Step 4: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add the salmon fillets skin-side down and cook for 4-5 minutes until the skin is crisp and edges start to brown.
  5. Step 5: Flip the salmon fillets and cook for an additional 2-3 minutes until the glaze is caramelized and the fish is just cooked through. Remove from heat.
  6. Step 6: Serve the seared miso-glazed salmon hot, garnished with a side of the pickled daikon radish for a bright, tangy contrast.

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