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

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

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

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Step 5: Serve the glazed salmon fillets immediately with the shiso salad on the side.

Frequently asked questions

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

Total time is about 22 minutes (10 min prep + 12 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 Soy Glaze and Shiso Salad?

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 Soy Glaze and Shiso Salad?

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 Soy Glaze and Shiso Salad 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 Soy Glaze and Shiso Salad?

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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