Pan-Seared Salmon with Soy Mustard Glaze Recipe
If you’re craving a showstopper dinner that’s elegant enough for guests but simple enough for a weeknight, you’ll adore Pan-Seared Salmon with Soy Mustard Glaze. This dish serves up perfectly cooked salmon, brilliantly golden on the outside and velvety inside, coated in a sweet-salty-tangy glaze that practically sings with excitement. With just a handful of staples, you can whip up a meal that brings restaurant-level flavor to your home kitchen, guaranteed to impress even the most discerning eaters.
Ingredients You’ll Need
When it comes to making Pan-Seared Salmon with Soy Mustard Glaze, less truly is more. Each ingredient here pulls its weight: adding bold flavors, gorgeous color, or irresistible texture to the finished plate.
- Salmon fillets (4, about 6 ounces each): Go for center-cut pieces with the skin on for best texture; this is the star of the show!
- Soy sauce (2 tablespoons): Brings a deep umami punch and balances the sweetness in the glaze beautifully.
- Dijon mustard (1 tablespoon): Adds sharpness and depth, making the glaze unforgettable.
- Honey (1 tablespoon): Lends just enough sweetness to balance the soy and mustard, while promoting caramelization.
- Rice vinegar (1 tablespoon): Delivers a bright, subtle tang that perks up the whole dish without overpowering it.
- Sesame oil (1 teaspoon): A little goes a long way with this nutty, toasty flavor enhancer.
- Fresh garlic (1 clove, minced): For bold aroma and a zingy background note.
- Fresh ginger (1 teaspoon, grated): Adds gentle warmth and freshness to the glaze.
- Vegetable oil (1 tablespoon): Great for searing—as it has a higher smoke point and keeps the salmon from sticking.
- Green onions (1 tablespoon, chopped): These are the finishing touch, adding a hint of oniony bite and a pop of color.
- Sesame seeds (1 teaspoon, optional): Sprinkle for extra crunch and eye-catching presentation.
- Salt and black pepper (to taste): A little seasoning goes a long way to highlight all the flavors.
How to Make Pan-Seared Salmon with Soy Mustard Glaze
Step 1: Make the Soy Mustard Glaze
Start by whisking together your soy sauce, Dijon mustard, honey, rice vinegar, sesame oil, minced garlic, and grated ginger in a small bowl. You want this mixture silky and completely blended, which will help ensure every bite of salmon gets a balanced coating of all that bold, zippy flavor.
Step 2: Prep the Salmon
Pat the salmon fillets completely dry with paper towels—this helps develop a gorgeous sear later on. Sprinkle each fillet lightly with salt and black pepper. Don’t overdo it, since the glaze already packs plenty of seasoning. This simple step sets the foundation for that irresistible crust we’re after.
Step 3: Sear the Salmon
Heat your vegetable oil in a large skillet over medium-high heat. When the oil is shimmering, gently place the salmon fillets skin-side up in the skillet. Sear for 3 to 4 minutes until the bottoms turn beautifully golden. Resist the urge to move them; letting them sit ensures a perfect crust forms.
Step 4: Flip and Finish Cooking
Flip the salmon carefully and let the skin side cook for another 3 to 4 minutes, or until just cooked through. During the last minute, pour the soy mustard glaze you made earlier directly into the skillet and spoon it over the fillets so each one gets beautifully lacquered and flavorful.
Step 5: Garnish and Serve
Take the skillet off the heat and transfer the salmon onto plates right away. Shower each fillet with chopped green onions and a sprinkle of sesame seeds if you like, just before serving. Your Pan-Seared Salmon with Soy Mustard Glaze is ready to impress!
How to Serve Pan-Seared Salmon with Soy Mustard Glaze
Garnishes
A generous sprinkle of fresh chopped green onions and a scattering of sesame seeds bring brilliant color and a pleasant crunch. If you love a little extra pop, try adding a twist of lemon or a quick shower of microgreens just before serving. These finishing touches elevate the plate and make each bite feel extra special.
Side Dishes
This dish pairs well with an array of easy sides. Fluffy steamed rice soaks up the glaze, while simple sautéed vegetables—think snap peas, broccolini, or bok choy—offer a fresh, crisp contrast. For something lighter, serve Pan-Seared Salmon with Soy Mustard Glaze alongside a bright cucumber salad or even a tangle of glass noodles tossed with sesame oil.
Creative Ways to Present
If you want to surprise your guests, break the cooked salmon into large, juicy flakes and serve it over sushi rice with avocado, edamame, and a drizzle of extra glaze for a poke bowl twist. Or, try nestling it onto a vibrant salad, letting all that gorgeous glaze double as a dressing. This dish truly shines however you present it.
Make Ahead and Storage
Storing Leftovers
Leftover Pan-Seared Salmon with Soy Mustard Glaze keeps well in an airtight container for up to 2 days in the refrigerator. Let it cool to room temperature before storing to preserve the best flavor and texture. Keep the garnish separate, if possible, so the green onions and sesame seeds stay fresh.
Freezing
While salmon can technically be frozen, the glaze may lose a bit of its punch with time. If you decide to freeze, wrap individual fillets tightly in plastic wrap and place them in a freezer bag; they’ll keep for up to 1 month. Thaw overnight in the fridge before reheating for the best taste.
Reheating
To reheat, use a gentle hand—either in a skillet over low heat or in the microwave at 50 percent power, just until warm. Drizzle a little water or extra glaze over the top before reheating to keep the salmon moist and flavorful. Avoid overcooking, as salmon can dry out quickly.
FAQs
Can I use another type Main Course
While Dijon is classic for its tang and creaminess, you can substitute whole grain mustard for a little extra texture or yellow mustard for a milder flavor. Keep in mind the glaze’s taste will shift slightly, but it will still complement Pan-Seared Salmon with Soy Mustard Glaze beautifully.
How do I know when the salmon is cooked through?
Look for salmon that’s opaque and flakes easily with a fork. The internal temperature should reach 145 degrees Fahrenheit for safe eating, but if you like it a touch more rare in the center, you can stop around 135 degrees and let carryover heat finish the job.
Can I make the glaze ahead of time?
Absolutely—you can combine the soy sauce, mustard, honey, vinegar, sesame oil, garlic, and ginger up to two days ahead. Store it covered in the fridge and give it a good stir before using. Prepping early helps dinner come together in a snap!
Is this dish gluten-free?
Pan-Seared Salmon with Soy Mustard Glaze is naturally gluten-free if you use a certified gluten-free soy sauce or tamari. Always double-check your labels, especially if you’re cooking for someone with gluten sensitivities.
Can I use this glaze on other proteins?
Without a doubt! This sweet, savory, and zingy glaze is absolutely delicious on grilled chicken, roasted tofu, or even shrimp. Try experimenting and soon you’ll want to use it on just about everything!
Final Thoughts
It’s hard to go wrong with Pan-Seared Salmon with Soy Mustard Glaze—it delivers bold flavor, a succulent texture, and looks gorgeous on the plate. I hope you give this recipe a try soon, and let it become one of those trusty go-tos that brings smiles to your table, time and again!
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Pan-Seared Salmon with Soy Mustard Glaze Recipe
- Total Time: 18 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A delicious and easy-to-make recipe for Pan-Seared Salmon with a flavorful Soy Mustard Glaze. This Asian-inspired dish is perfect for a quick and satisfying dinner.
Ingredients
Salmon:
- 4 salmon fillets (about 6 ounces each)
Soy Mustard Glaze:
- 2 tablespoons soy sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- 1 teaspoon grated fresh ginger
Other:
- 1 tablespoon vegetable oil
- 1 tablespoon chopped green onions
- 1 teaspoon sesame seeds (optional)
- Salt and black pepper to taste
Instructions
- Soy Mustard Glaze: In a small bowl, whisk together the soy sauce, Dijon mustard, honey, rice vinegar, sesame oil, minced garlic, and grated ginger until smooth.
- Searing the Salmon: Pat the salmon fillets dry and season lightly with salt and black pepper. Heat the vegetable oil in a large skillet over medium-high heat. Place the salmon fillets skin-side up in the skillet and sear for 3 to 4 minutes until golden brown. Flip the fillets and cook for another 3 to 4 minutes or until cooked through.
- Glazing the Salmon: During the last minute of cooking, pour the soy mustard glaze over the salmon and spoon it over the fillets to coat. Remove from heat and transfer the salmon to plates.
- Serving: Garnish with chopped green onions and sesame seeds, if desired. Serve immediately.
Notes
- Serve with steamed rice, sautéed vegetables, or a simple salad.
- For extra flavor, marinate the salmon in the glaze for 15 minutes before cooking.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 salmon fillet with glaze
- Calories: 320
- Sugar: 5g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 33g
- Cholesterol: 80mg
