Shio Koji-Infused Miso-Glazed Salmon with Pickled Daikon
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 (gluten-free) ready in about 48 minutes pairs (6 oz each), skin-on 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 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.
Ingredients
- 4 (6 oz each), skin-on salmon fillets
- 3 tbsp shio koji
- 2 tbsp white miso paste
- 1 tbsp sake
- 1 tsp rice vinegar
- 1 cup, julienned daikon radish
- 1/4 cup rice vinegar
- 1 tbsp sugar
- 1 tsp sesame oil
- 1 tbsp toasted sesame seeds
Instructions
- 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.
- Step 2: Cover and refrigerate for 4 hours, flipping once halfway, until salmon develops a glossy, tender texture.
- 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.
- 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.
- Step 5: Serve salmon with pickled daikon, drizzling pan juices over top and sprinkling with 1 tbsp toasted sesame seeds.
Equipment for this recipe
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Frequently asked questions
How long does Shio Koji-Infused Miso-Glazed Salmon with Pickled Daikon take to make?
Total time is about 48 minutes (40 min prep + 8 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 Shio Koji-Infused 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 shio koji from drying out.
Can I substitute ingredients in Shio Koji-Infused 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 Shio Koji-Infused 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.
Is Shio Koji-Infused Miso-Glazed Salmon with Pickled Daikon gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
