Salmon and Daikon in Garlic Butter Miso Sauce: A Silky Umami-Rich Dish

Published: Jan. 28, 2023

Total Time: 50 minutes

Servings: 4

Introduction

This comforting Japanese-inspired dish marries tender salmon, crisp daikon, and a silky dashi broth infused with miso, garlic, and butter. The umami depth from miso and dashi is balanced by bright citrus notes (yuzu or lemon) and a hint of spice from shichimi togarashi, creating a harmonious, restaurant-quality experience perfect for weeknight dinners or gatherings.

Ingredients

Miso Sauce Base

• ¼ cup white miso paste (adjust to taste with red miso if preferred)

• 2 tablespoons sake (rice wine; substitute with dry sherry)

• 1 tablespoon mirin (sweet rice wine; substitute with 1 tbsp sake + 1 tsp sugar)

• 1 teaspoon fine sea salt

Main Ingredients

• 1 pound (450g) skinless salmon fillet, cut into 6–8 even portions (skin-on optional for richer flavor)

• ½ pound (225g) daikon radish, halved lengthwise if thick, then sliced into ⅛-inch (3mm) crosswise rounds

Broth & Vegetables

• 1¼ cups dashi (preferably kombu-katsuobushi; substitute with vegetable broth + ½ tsp bonito flakes or 1 cup water + 1 tbsp umami seasoning)

• 1 (7-ounce/200g) package enoki mushrooms, trimmed and torn into small clusters (substitute with cremini, shimeji, or oyster mushrooms)

• 1 small carrot (100g), peeled, cut into 2-inch segments, then sliced into ⅛-inch (3mm) matchsticks

Aromatics & Toppings

• 2 garlic cloves, thinly sliced

• 1 tablespoon unsalted butter, cut into 6–8 small pieces (chilled)

Optional Garnishes

• Fresh yuzu juice (or 1 tbsp Meyer lemon/regular lemon juice)

• Chopped fresh dill (or 1 tsp dried dill)

• Shichimi togarashi (Japanese seven-spice powder)

• Freshly cooked short-grain rice

Preparation & Cooking Instructions

Step 1: Prepare the Miso Sauce

In a small bowl, whisk miso paste, sake, mirin, and salt until smooth. Set aside to allow flavors to meld slightly.

Step 2: Prep the Salmon

Pat the salmon dry with paper towels. Sprinkle fine sea salt evenly on both sides. Let rest at room temperature for 15–30 minutes to draw out moisture (ensures even cooking). Pat dry again before adding to the pot.

Step 3: Simmer the Daikon & Broth

Arrange daikon slices in a single layer in a large donabe (Japanese clay pot) or heavy-bottomed Dutch oven. Pour in dashi, cover, and heat over medium-high until the dashi reaches a gentle boil (small bubbles at the edges).

Step 4: Layer Vegetables & Protein

As soon as the dashi boils, add enoki mushrooms and carrot matchsticks in a single layer on top of the daikon. Gently place the seasoned salmon portions on the vegetables. Slowly pour the miso sauce over the salmon, ensuring full coverage. Sprinkle with sliced garlic and distribute the chilled butter pieces around the edges (not directly on the salmon to prevent burning).

Step 5: Simmer Until Salmon is Cooked

Cover and reduce heat to medium-low to maintain a gentle simmer. Cook for 4–5 minutes, until the salmon reaches an internal temperature of 145°F (63°C) and flakes easily with a fork. Critical: Do not overcook; rapid boiling or overheating dries the salmon.

Step 6: Finish & Serve

Remove from heat, drizzle with yuzu/lemon juice. Let rest 1 minute to meld flavors. Divide into warmed bowls, garnish with dill (if using) and shichimi togarashi. Serve immediately with rice.

Reader Feedback

• Umami Boost & Adaptations: One reviewer substituted enoki with cremini mushrooms, added lemon juice, and briefly broiled salmon for char, resulting in "silky broth and satisfying umami."

• Daikon-to-Parsnip Swap: Another used parsnip instead of daikon, noting the dish remained "rich yet light" and "restaurant-quality."

• Mixed Fish Preferences: A user suggested white fish like cod instead of salmon, while others praised salmon’s depth.

• Broth Lovers: A family raved about "too much dashi" (their daughter called it "silky") and substituted enoki with shimeji, using dill and togarashi for freshness.

• Pro Tips: Avoid red cabbage (turns broth pink); add green cabbage or parsnips for texture, and sauté shrimp briefly with garlic for variation.

Enjoy this balanced, umami-forward dish that’s easy to customize and perfect for sharing!