A colorful dish comes together in just one pan: serve this honey sesame salmon with steamed rice for a nutritious, quick weeknight meal.
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Feeding a toddler can sometimes feel like navigating a mine field. My son was curious about food from an early age, then around one year old, as he started walking, he also started forming strong opinions. Favorites he once loved could be ignored the next week. Predicting what he will eat has become as unpredictable as the weather, so I plan meals with a balance of familiar favorites and new dishes.
Over time I’ve learned he is actually a good eater: he enjoys a range of foods, eats plenty of fruit and vegetables, and will usually sample something new. My weekly menus now mix reliable crowd-pleasers with new recipes, which helps me get easy wins while still introducing him to new tastes and textures.
This honey sesame salmon with roasted radishes grew out of my effort to get him to eat more fish. He will happily eat salmon at daycare, but it’s sometimes harder at home. He likes mild sweet-and-salty flavors found in Japanese-style dishes, so a teriyaki-like glaze seemed like a good idea. The whole meal cooks on one sheet pan; serve it with steamed rice for a fast, balanced dinner.
Roasted radishes are the real revelation in this recipe. Raw radishes are peppery and crisp, but roasting softens and sweetens them; they become tender and mellow, which pairs beautifully with Asian-inspired flavors. Tossing them in sesame oil and a touch of honey enhances their natural sweetness while keeping their attractive pink hue—nice for presentation and often more appealing to picky eaters.
When I served this to my son he ate some salmon and radishes and happily finished the rice first. I’m optimistic he’ll favor the fish more next time. Small steps matter—so I keep offering a variety of flavors and textures.
One-Pan Honey Sesame Salmon with Roasted Radishes
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 4 servings
Author: Marie Asselin
Ingredients
For the honey sesame salmon
- 2 tbsp (30 ml) Japanese soy sauce (low-sodium preferred)
- 2 tbsp (30 ml) rice vinegar
- 2 tbsp (30 ml) toasted sesame oil
- 2 tbsp (30 ml) olive oil
- 2 tbsp (30 ml) honey
- 2 tsp (10 ml) finely grated fresh ginger
- 1 clove garlic, smashed
- 1 tsp (5 ml) clementine zest (about 1 clementine; orange or lemon can be substituted)
- 4 salmon fillets (about 6 oz / 170 g each), skin on
- 1 tbsp (15 ml) sesame seeds
For the roasted radishes
- 1 lb (454 g) radishes, washed, trimmed, and halved
- 1 tsp (5 ml) toasted sesame oil
- 1 tsp (5 ml) honey
- Kosher salt and freshly ground black pepper, to taste
To roast
- 4 green onions, washed and trimmed (optional)
Instructions
- Combine all marinade ingredients in a large zip-top bag or a shallow dish and mix well. Add the salmon fillets, seal or cover, and refrigerate to marinate for 30 minutes up to several hours, turning occasionally if using a bag.
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Remove the salmon from the marinade and arrange the fillets skin side down on the prepared sheet. Sprinkle sesame seeds over the top of each fillet. Reserve the remaining marinade.
- Put the halved radishes in a bowl and toss with the sesame oil and honey until evenly coated. Season with a generous pinch of salt and some freshly ground black pepper. Scatter the radishes around the salmon fillets on the sheet pan. Add trimmed green onions if using.
- Roast for about 18 minutes, or until the salmon flakes easily with a fork and the radishes are tender but still slightly crisp.
- While the salmon and radishes roast, bring the reserved marinade to a boil in a small saucepan, then reduce the heat and simmer until it has reduced by about half and thickened into a glaze. You may strain out the citrus zest if you prefer a smooth glaze.
- When the salmon is done, brush the fillets with the reduced glaze and serve immediately with the roasted radishes, green onions, and steamed rice.
- Recipe credit: Marie Asselin
Tips and Variations
- Marinate for longer if you want a stronger flavor, but 30 minutes is enough for a mild glaze.
- Substitute orange or lemon zest if clementines are not available. Use low-sodium soy sauce to control saltiness.
- Leftovers keep well in the refrigerator for 2–3 days. Reheat gently in a low oven or microwave to avoid overcooking the salmon.
- Serves well with steamed rice or a simple green salad for a balanced meal.
Did you make this?
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