Soy-Ginger Glazed Salmon with Pickled Daikon Salad

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

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.

Seared salmon fillets glazed with a savory soy-ginger sauce paired with a crisp, tangy pickled daikon radish salad for refreshing contrast. This Korean recipe, ready in about 35 minutes, pairs salmon fillets, soy sauce, honey for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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: 15 min Serves 4 Asian cuisine 380 cal/serving

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Ingredients

4 pieces (6 oz each) salmon fillets
3 tbsp soy sauce
2 tbsp honey
1 tbsp grated fresh ginger
2 cloves minced garlic
1/4 cup rice vinegar
1 cup daikon radish, julienned
1 tbsp sugar
1/4 cup water
2 tbsp vegetable oil
1 tsp sesame seeds
2 tbsp chopped cilantro

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Instructions

Step 1: In a small saucepan, combine 3 tbsp soy sauce, 2 tbsp honey, 1 tbsp grated fresh ginger, and 2 cloves minced garlic. Simmer over medium heat for 3-4 minutes until slightly thickened and fragrant, then remove from heat.
Step 2: In a bowl, mix 1/4 cup rice vinegar, 1 tbsp sugar, 1/4 cup water, and 1 cup julienned daikon radish. Stir until sugar dissolves and let sit for at least 15 minutes to pickle.
Step 3: Heat 2 tbsp vegetable oil in a nonstick skillet over medium-high heat. Add 4 salmon fillets skin-side down and cook for 5 minutes until skin is crisp. Flip and brush generously with the soy-ginger glaze; cook an additional 3-4 minutes until salmon is cooked through and glaze is caramelized.
Step 4: Serve salmon topped with reserved glaze, alongside the pickled daikon salad garnished with 1 tsp sesame seeds and 2 tbsp chopped cilantro for a fresh finish.