Japanese · beginner
Japanese Miso Glazed Salmon With Ginger Radish
Tender salmon fillets seared and finished with a rich, savory-sweet white miso marinade, served alongside crisp, refreshing grated ginger daikon radish.
- PREP TIME
- 15 min
- COOK TIME
- 12 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Pat salmon fillets completely dry with paper towels to ensure crispy skin when searing.
- 02
In a small bowl, whisk together white miso paste, honey, soy sauce, rice vinegar, and half of the grated ginger until smooth.
- 03
Heat vegetable oil in a non-stick skillet over medium-high heat until shimmeringly hot.
- 04
Place salmon fillets skin-side down and cook undisturbed for 4 minutes until skin is golden and crisp.
- 05
Flip fillets over, lower heat to medium, and brush the top of each fillet generously with the miso glaze mixture.
- 06
Cook for another 3 to 4 minutes until glazed and cooked through, then serve immediately garnished with grated daikon mixed with remaining ginger.
A LITTLE KITCHEN KNOW-HOW
Pan-Searing with Glaze Finish
Searing the protein first creates structure and prevents sugar in the glaze from burning during high-heat cooking.
Notes from the kitchen
- Mix the miso paste well with honey first to remove any lumps before adding liquids.
- Watch heat carefully when glazing, as honey in the marinade can burn quickly.
- Original home-cooking adaptation inspired by Japanese; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
