Pan-Seared Salmon with Yuzu Kosho and Shiso

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

Crispy-skinned salmon fillets served with a vibrant yuzu kosho paste and fresh shiso leaves for a bright, citrusy finish. This japanese ready in about 15 minutes pairs salmon fillets, yuzu kosho paste, vegetable oil 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.

Prep: 5 min Cook: 10 min Serves 4 Japanese cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 4 salmon fillets (6 oz each) with paper towels. Season lightly with salt on both sides.
  2. Step 2: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat until shimmering but not smoking.
  3. Step 3: Place the salmon fillets skin-side down in the skillet. Press lightly with a spatula and cook for 5-6 minutes without moving until the skin is crisp and golden brown.
  4. Step 4: Flip the fillets gently and cook for an additional 2-3 minutes until the salmon is just cooked through and flakes easily with a fork.
  5. Step 5: Remove from heat and spread about 1/4 tsp of yuzu kosho paste on top of each fillet. Garnish with 2 fresh shiso leaves per fillet and serve with 1 lemon wedge on the side for squeezing.

Frequently asked questions

How long does Pan-Seared Salmon with Yuzu Kosho and Shiso take to make?

Total time is about 15 minutes (5 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 Pan-Seared Salmon with Yuzu Kosho and Shiso?

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 Yuzu Kosho and Shiso?

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 Yuzu Kosho and Shiso 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 Yuzu Kosho and Shiso?

Japanese japanese 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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