Pan-Seared Salmon with Shiso and Ginger Soy Glaze
Tender salmon fillets pan-seared to golden perfection, glazed with a savory ginger-soy sauce and garnished with fresh shiso leaves. This Japanese-inspired seafood recipe, ready in about 22 minutes, pairs salmon fillets, soy sauce, mirin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, 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.
Ingredients
- 4 pieces, 6 oz each salmon fillets
- 3 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp grated fresh ginger
- 1 tbsp sesame oil
- 2 tbsp vegetable oil
- 8 leaves, thinly sliced fresh shiso leaves
- 1 tsp, toasted sesame seeds
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a small bowl, combine 3 tbsp soy sauce, 2 tbsp mirin, and 1 tbsp grated fresh ginger to create the glaze; set aside.
- Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering; carefully place 4 salmon fillets skin-side down and cook for 4-5 minutes until skin is crisp and golden.
- Step 3: Flip the salmon and reduce heat to medium, add 1 tbsp sesame oil and pour the ginger-soy glaze over the fillets; cook for another 3-4 minutes while spooning the glaze continuously until salmon is cooked through and glaze thickens slightly.
- Step 4: Transfer salmon to plates, spoon remaining glaze from the pan over each fillet, garnish with 8 thinly sliced fresh shiso leaves and sprinkle 1 tsp toasted sesame seeds before serving.
Frequently asked questions
How long does Pan-Seared Salmon with Shiso and Ginger Soy Glaze take to make?
Total time is about 22 minutes (10 min prep + 12 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 Pan-Seared Salmon with Shiso and Ginger Soy 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 Pan-Seared Salmon with Shiso and Ginger Soy 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 Pan-Seared Salmon with Shiso and Ginger Soy Glaze for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Pan-Seared Salmon with Shiso and Ginger Soy 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.
