Aomori-Style Grilled Salmon with Yuzu Glaze

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Succulent salmon fillets glazed with a tangy yuzu-soy mixture, highlighting Aomori's coastal seafood heritage and springtime freshness. This japanese-inspired seafood 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

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Instructions

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

Frequently asked questions

How long does Aomori-Style Grilled Salmon with Yuzu Glaze take to make?

Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Aomori-Style Grilled Salmon with Yuzu Glaze?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Aomori-Style Grilled Salmon with Yuzu Glaze?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Aomori-Style Grilled Salmon with Yuzu Glaze for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Aomori-Style Grilled Salmon with Yuzu Glaze?

Japanese seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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