Pan-Seared Salmon with Yuzu Soy Glaze

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

Crisp-skinned salmon fillets glazed with a bright and tangy yuzu soy sauce, perfect for an elegant Japanese-inspired seafood dish. This Japanese recipe (gluten free), ready in about 22 minutes, pairs salmon fillets, soy sauce, yuzu juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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

• 4 pieces (6 oz each) salmon fillets
• 3 tbsp soy sauce
• 2 tbsp yuzu juice
• 1 tbsp mirin
• 1 tsp sugar
• 2 tbsp vegetable oil
• 1 tsp grated fresh ginger
• 1 tbsp toasted sesame seeds
• 2 tbsp thinly sliced scallions

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: In a small bowl, mix 3 tbsp soy sauce, 2 tbsp yuzu juice, 1 tbsp mirin, 1 tsp sugar, and 1 tsp grated fresh ginger until sugar dissolves; set aside.
2. Step 2: Pat dry 4 salmon fillets (6 oz each) and season lightly with salt. Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat.
3. Step 3: Place salmon fillets skin-side down in the skillet and cook for 4-5 minutes without moving until skin is crispy and golden.
4. Step 4: Flip the fillets and cook for another 2-3 minutes until salmon is just cooked through.
5. Step 5: Lower heat to medium, pour the yuzu soy glaze over the salmon, and cook for 1 minute, spooning the glaze to coat the fillets until it thickens slightly.
6. Step 6: Serve each fillet garnished with 1 tbsp toasted sesame seeds and 2 tbsp thinly sliced scallions.