Soy-Ginger Glazed Salmon with Steamed Rice and Pickled Radish

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

Pan-seared salmon glazed with a sweet soy-ginger sauce, served alongside fluffy steamed rice and crisp pickled radish for balance. This Korean recipe, ready in about 35 minutes, pairs salmon fillets, soy sauce, brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 fillets (6 oz each) salmon fillets
• 3 tablespoons soy sauce
• 2 tablespoons brown sugar
• 1 tablespoon fresh ginger, grated
• 2 garlic cloves, minced
• 1 tablespoon rice vinegar
• 2 tablespoons vegetable oil
• 1 cup white rice
• 1 1/4 cups water
• 1 cup daikon radish, julienned
• 1 tablespoon sugar
• 1 teaspoon salt
• 1/2 cup water (for pickling)

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Instructions

1. Step 1: Rinse 1 cup white rice under cold water until water runs clear. Combine rice with 1 1/4 cups water in a pot, cover, and bring to a boil. Reduce heat to low and simmer for 15 minutes until rice is tender; remove from heat and let stand covered for 10 minutes.
2. Step 2: Meanwhile, prepare pickled radish by mixing 1 cup julienned daikon radish with 1 tablespoon sugar, 1 teaspoon salt, and 1/2 cup water in a bowl. Stir until sugar dissolves, and let sit at room temperature for 15 minutes.
3. Step 3: In a small bowl, whisk 3 tablespoons soy sauce, 2 tablespoons brown sugar, 1 tablespoon grated ginger, 2 minced garlic cloves, and 1 tablespoon rice vinegar until sugar dissolves.
4. Step 4: Heat 2 tablespoons vegetable oil in a non-stick skillet over medium-high heat. Add 4 salmon fillets skin-side down and cook for 4 minutes until skin crisps.
5. Step 5: Flip salmon and pour soy-ginger glaze over fillets. Cook for another 3-4 minutes, spooning glaze over salmon until sauce thickens and coats the fish.
6. Step 6: Serve salmon hot over steamed rice with pickled radish on the side to add a bright, crunchy contrast.