Pan-Seared Salmon with Shiso and Yuzu Soy Glaze

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

Crispy-skinned salmon fillets glazed with a bright yuzu soy sauce and garnished with fresh shiso leaves for a fragrant Japanese-inspired main. This Japanese recipe, ready in about 15 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.

Ingredients

• 2 pieces (6 oz each) salmon fillets
• 3 tbsp soy sauce
• 1 tbsp yuzu juice
• 1 tbsp mirin
• 1 tsp sugar
• 2 tbsp vegetable oil
• 6 leaves, thinly sliced fresh shiso leaves

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Instructions

1. Step 1: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp yuzu juice, 1 tbsp mirin, and 1 tsp sugar until the sugar dissolves to create the glaze.
2. Step 2: Heat 2 tbsp vegetable oil in a non-stick skillet over medium-high heat. Pat dry 2 salmon fillets (6 oz each) and place skin-side down in the skillet. Cook for 4-5 minutes until the skin is crisp and golden.
3. Step 3: Flip the salmon and pour the yuzu soy glaze over the fillets. Reduce heat to medium and cook for another 2-3 minutes, spooning the glaze over the fish until it thickens slightly and coats the salmon.
4. Step 4: Remove from heat and transfer salmon to plates. Sprinkle 6 thinly sliced fresh shiso leaves over the top for a bright, herbal finish.