Grilled Salmon with Daikon and Miso Glaze
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in just 40 minutes and tastes restaurant quality. Salmon is packed with omega 3 fatty acids that are wonderful for your heart and brain, and when you glaze it with umami rich miso and sweet honey, it becomes absolutely irresistible. The crispy grilled daikon underneath adds a peppery crunch that balances the richness of the fish perfectly. Best part? You probably have most of these ingredients in your kitchen already, making this an easy go to meal that feels fancy but requires minimal fuss.
Ella x
Ingredients
- 4salmon fillets(6 oz each, skin-on)
- 1 mediumdaikon radish(sliced into 1/2-inch rounds)
- 3 tablespoonswhite miso paste
- 3 tablespoonsunsalted butter
- 2 tablespoonsrice vinegar
- 1 tablespoonhoney
- 1 tablespoonsoy sauce
- 1 tablespoonfresh ginger(minced)
- 2garlic cloves(minced)
- 3 tablespoonsolive oil
- ½ teaspoonsalt
- ¼ teaspoonblack pepper
- 2scallions(thinly sliced for garnish)
- 1 tablespoonsesame seeds(toasted)
Detail level
Instructions
- 1
Prepare the miso glaze by whisking together white miso paste, melted butter, rice vinegar, honey, soy sauce, minced ginger, and minced garlic in a small bowl until smooth. Set aside.
Tip: Make the glaze while your grill heats to save time during cooking.
- 2
Pat the salmon fillets dry with paper towels and season both sides with salt and pepper. Brush the daikon rounds lightly with 1 tablespoon of olive oil and season with a pinch of salt.
Tip: Drying the salmon ensures a crispy skin when seared.
- 3
Heat 2 tablespoons of olive oil in a large cast-iron skillet over medium-high heat until shimmering. Place salmon fillets skin-side down and sear for 4-5 minutes without moving them.
Tip: Resist the urge to flip early; the skin will release naturally when crispy.
- 4
Carefully flip the salmon and cook for another 2-3 minutes until the flesh is opaque and flakes easily. Transfer salmon to a warm plate.
Tip: Salmon continues to cook after removal, so don't overcook at this stage.
- 5
In the same skillet, add the daikon rounds and grill them for 3-4 minutes per side over medium heat until they develop light golden-brown marks and become tender.
Tip: Work in batches if needed to avoid overcrowding the pan.
- 6
Return the salmon to the skillet and spoon the miso glaze generously over each fillet. Reduce heat to low and let the salmon warm through for 1-2 minutes.
Tip: The glaze will caramelize slightly and coat the salmon beautifully.
- 7
Arrange the grilled daikon rounds on serving plates, top with a glazed salmon fillet, and drizzle any remaining glaze from the pan around the plate.
Tip: Work quickly to serve while everything is still warm.
- 8
Garnish each plate with sliced scallions and toasted sesame seeds before serving.
Tip: Fresh garnishes add brightness and crunch to contrast the rich salmon.
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