Aomori-Style Grilled Salmon with Yuzu Glaze

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Succulent salmon fillets glazed with a tangy yuzu-soy mixture, highlighting Aomori's coastal seafood heritage and springtime freshness. This Japanese-inspired seafood recipe, ready in about 25 minutes, pairs salmon fillets, soy sauce, yuzu juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 10 min Serves 2 Japanese cuisine 350 cal/serving

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Ingredients

2 (6 oz each) salmon fillets
1 tbsp soy sauce
1 tsp yuzu juice
1/2 tsp sugar
1/4 cup mirin
1 tbsp rice vinegar
1 tsp sesame oil
1 tbsp vegetable oil
1 tbsp sesame seeds

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Instructions

Step 1: Whisk soy sauce, yuzu juice, sugar, mirin, rice vinegar, and sesame oil in a small bowl until sugar dissolves.
Step 2: Season salmon flesh side with salt and pepper; place skin-side down on a plate.
Step 3: Heat vegetable oil in a grill pan over medium-high heat until shimmering.
Step 4: Place salmon skin-side down in pan and cook for 5 minutes until skin is crispy and golden.
Step 5: Flip salmon and brush with half the yuzu glaze; cook for 3 minutes more, brushing with remaining glaze during the last 2 minutes.
Step 6: Remove salmon from pan, drizzle with extra glaze, and sprinkle with sesame seeds before serving.