Shio Koji-Infused 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.

A true-to-Japan dish where salmon is tenderized with fermented shio koji before being glazed with rich miso and sake, served with crunchy pickled daikon for perfect balance. This Japanese-inspired seafood recipe (gluten-free), ready in about 48 minutes, pairs salmon fillets, shio koji, white miso paste 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 rice, quinoa, or a quick salad. 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: 40 min Cook: 8 min Serves 4 Japanese cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a shallow dish, combine 3 tbsp shio koji, 2 tbsp white miso paste, 1 tbsp sake, and 1 tsp rice vinegar. Rub mixture evenly over both sides of salmon fillets, pressing gently to adhere.
  2. Step 2: Cover and refrigerate for 4 hours, flipping once halfway, until salmon develops a glossy, tender texture.
  3. Step 3: Meanwhile, prepare pickled daikon: in a small bowl, whisk 1/4 cup rice vinegar, 1 tbsp sugar, and 1 tsp sesame oil until sugar dissolves, then add 1 cup julienned daikon. Marinate for 20 minutes until crisp and slightly translucent.
  4. Step 4: Heat a nonstick skillet over medium heat and add salmon skin-side down. Cook for 5 minutes until skin is golden and crisp, then flip and cook for 3 more minutes until internal temperature reaches 125°F.
  5. Step 5: Serve salmon with pickled daikon, drizzling pan juices over top and sprinkling with 1 tbsp toasted sesame seeds.

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