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Nobu's Crispy-Skinned Salmon with Daikon and Soy


Serve with separate individual bowls of rice and oshitashi.

  • Prep:
  • Total Time:
  • Servings: 2

Photography: Raymond Hom

Source: Martha Stewart Living, March 2013


  • 1 teaspoon extra-virgin olive oil
  • 2 pieces skin-on salmon fillet (each 6 ounces, 1 1/4 inches thick)
  • Coarse salt, for sprinkling
  • 1/4 cup grated peeled daikon radish
  • 1/2 teaspoon Japanese soy sauce, divided
  • 1/2 lemon, cut into 2 wedges


  1. Heat a large nonstick skillet over high heat until hot, and swirl oil in. Place salmon, skin side down, in skillet; cook, undisturbed, for 2 minutes. Cook remaining 3 sides of fish until 70 percent cooked (it should be opaque on the outside yet slightly rare inside), 1 minute each side; fish should cook 5 minutes total.

  2. Place each fillet on a plate and sprinkle with salt. Mound some daikon alongside each piece of fish and pour 1/4 teaspoon soy sauce over each mound. Garnish with lemon wedges, for squeezing.

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