Seared Miso-Glazed Salmon with Pickled Daikon

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

Pan-seared salmon fillets coated in a savory-sweet miso glaze, paired with tangy pickled daikon radish for contrast. This japanese-inspired seafood ready in about 30 minutes pairs fillets, about 6 oz each 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

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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Frequently asked questions

How long does Seared Miso-Glazed Salmon with Pickled Daikon take to make?

Total time is about 30 minutes (20 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 Seared Miso-Glazed Salmon with Pickled Daikon?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep white miso paste from drying out.

Can I substitute ingredients in Seared Miso-Glazed Salmon with Pickled Daikon?

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 Seared Miso-Glazed Salmon with Pickled Daikon 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 Seared Miso-Glazed Salmon with Pickled Daikon?

Japanese seafood 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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