Pan-Seared Salmon with Yuzu Soy Glaze and Shiso Salad

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Crisp-skinned salmon fillets glazed with a tangy yuzu soy sauce, served alongside a refreshing salad of shiso leaves and cucumber for a bright Japanese-inspired meal. This Japanese recipe, 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 350 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 (6 oz each) salmon fillets
• 3 tbsp soy sauce
• 2 tbsp yuzu juice
• 1 tbsp mirin
• 1 tsp sugar
• 1 tbsp vegetable oil
• 6 leaves, thinly sliced shiso leaves
• 1/2 medium, julienned cucumber
• 1 tbsp rice vinegar
• 1 tsp sesame seeds

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 saucepan, combine 3 tbsp soy sauce, 2 tbsp yuzu juice, 1 tbsp mirin, and 1 tsp sugar. Heat over low heat, stirring until sugar dissolves, then simmer for 2 minutes until slightly thickened. Remove from heat and set aside.
2. Step 2: Pat dry 2 salmon fillets (6 oz each). Heat 1 tbsp vegetable oil in a nonstick skillet over medium-high heat. Place salmon skin-side down and cook for 4-5 minutes until skin is crisp.
3. Step 3: Flip the salmon and cook an additional 2-3 minutes until cooked through. Brush the yuzu soy glaze generously over the salmon during the last minute of cooking.
4. Step 4: Meanwhile, toss 6 thinly sliced shiso leaves and 1/2 julienned cucumber with 1 tbsp rice vinegar and 1 tsp sesame seeds in a small bowl.
5. Step 5: Plate the salmon fillets and serve alongside the shiso cucumber salad for a refreshing contrast.