Pan-Seared Salmon with Yuzu Kosho and Soy Glaze

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

Salmon fillets pan-seared to golden perfection, glazed with a tangy soy and yuzu kosho sauce that brings a spicy citrus kick. This Japanese recipe, ready in about 17 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 380 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 fillets (150g each) salmon fillets
• 3 tbsp soy sauce
• 2 tbsp mirin
• 1 tbsp sake
• 1 tsp yuzu kosho paste
• 1 tbsp vegetable oil
• 2 stalks scallions

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Instructions

1. Step 1: In a small bowl, mix 3 tbsp soy sauce, 2 tbsp mirin, 1 tbsp sake, and 1 tsp yuzu kosho paste until smooth and set aside.
2. Step 2: Heat 1 tbsp vegetable oil in a non-stick skillet over medium-high heat until shimmering. Pat dry 2 salmon fillets (150g each) and place skin-side down in the pan.
3. Step 3: Cook the salmon without moving for 4-5 minutes until the skin is crisp and golden. Flip and cook the other side for 2-3 minutes until the salmon is just cooked through.
4. Step 4: Pour the prepared yuzu kosho soy glaze into the pan and cook for 1 minute, spooning the sauce over the salmon to coat and thicken slightly.
5. Step 5: Remove from heat, slice 2 scallions thinly, and sprinkle them over the glazed salmon before serving immediately.