Pan-Seared Salmon with Yuzu Kosho and Shiso

By AislePrompt Editorial · ·

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.

Crispy-skinned salmon fillets served with a vibrant yuzu kosho paste and fresh shiso leaves for a bright, citrusy finish. This Japanese recipe, 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.

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