Soy-Glazed Salmon with Pickled Umeboshi and Shiso Rice
Pan-seared salmon fillets glazed with a sweet soy sauce, served atop fragrant rice mixed with pickled umeboshi plums and fresh shiso for a balanced and vibrant meal. This japanese-inspired seafood ready in about 30 minutes pairs (6 oz each) salmon fillets, soy sauce, mirin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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.
Ingredients
- 4 (6 oz each) salmon fillets
- 3 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp sugar
- 3 cups cooked Japanese short-grain rice
- 3, pitted and chopped umeboshi plums
- 8 leaves, chopped shiso leaves
- 2 tbsp vegetable oil
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a small bowl, whisk together 3 tbsp soy sauce, 2 tbsp mirin, and 1 tbsp sugar until sugar dissolves to make the glaze.
- Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Pat dry 4 salmon fillets and place skin-side down in the pan. Cook for 4-5 minutes until the skin is crisp.
- Step 3: Flip the salmon and cook for another 3 minutes. Pour the soy glaze over the fillets and cook for 1-2 more minutes, spooning glaze over the fish until it thickens and coats the salmon.
- Step 4: In a bowl, gently fold 3 cups cooked Japanese short-grain rice with 3 chopped pitted umeboshi plums and 8 chopped shiso leaves until evenly combined.
- Step 5: Serve each glazed salmon fillet over a bed of the umeboshi-shiso rice while warm.
Frequently asked questions
How long does Soy-Glazed Salmon with Pickled Umeboshi and Shiso Rice take to make?
Total time is about 30 minutes (15 min prep + 15 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 Soy-Glazed Salmon with Pickled Umeboshi and Shiso Rice?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (6 oz each) salmon fillets from drying out.
Can I substitute ingredients in Soy-Glazed Salmon with Pickled Umeboshi and Shiso Rice?
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 Soy-Glazed Salmon with Pickled Umeboshi and Shiso Rice 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 Soy-Glazed Salmon with Pickled Umeboshi and Shiso Rice?
Japanese seafood 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.
