Pan-Seared Salmon with Yuzu Kosho Soy Glaze and Shiso Salad

By AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

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.

Salmon fillets pan-seared to crisp perfection then glazed with a bright yuzu kosho and soy sauce mixture, served alongside a fresh shiso leaf and radish salad. This Japanese recipe, ready in about 22 minutes, pairs salmon fillets, soy sauce, yuzu kosho paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 10 min Cook: 12 min Serves 4 Japanese cuisine 420 cal/serving

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Ingredients

4 pieces (6 oz each), skin-on salmon fillets
3 tbsp soy sauce
1 tsp yuzu kosho paste
2 tbsp mirin
1 tsp sugar
1 tbsp vegetable oil
10 leaves, thinly sliced shiso leaves
1/2 cup, julienned daikon radish
1 tbsp rice vinegar
1 tsp sesame oil

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Instructions

Step 1: In a small bowl, whisk together 3 tbsp soy sauce, 1 tsp yuzu kosho paste, 2 tbsp mirin, and 1 tsp sugar until the sugar dissolves to create the glaze.
Step 2: Heat 1 tbsp vegetable oil in a large non-stick skillet over medium-high heat. Place 4 salmon fillets skin-side down and cook for 5-6 minutes until the skin is crispy and golden.
Step 3: Flip the salmon and cook for 2 minutes more, then brush the yuzu kosho soy glaze over the top and cook for an additional 1 minute until the glaze thickens slightly.
Step 4: In a small bowl, toss 10 thinly sliced shiso leaves and 1/2 cup julienned daikon radish with 1 tbsp rice vinegar and 1 tsp sesame oil for a fresh salad.
Step 5: Serve the glazed salmon fillets immediately with the shiso salad on the side.