Pan-Seared Salmon with Soy Mustard Glaze
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Whip up this quick and elegant salmon with a soy-mustard glaze—full of flavor and ready in just 15 minutes!
This salmon recipe puts a fresh spin on the familiar teriyaki salmon, and it’s a breeze to whip up on a busy weeknight. The real highlight is the glaze—it’s tangy and sweet, reminiscent of classic Asian-style sauces, yet the addition of whole grain mustard and sherry vinegar takes it in a new and delicious direction. The mustard not only introduces a burst of sharp, intense flavor but also adds visual appeal as the seeds glisten in the sauce and literally “pop” with flavor. It’s perfect for when you want something simple yet sophisticated.
“Wonderful recipe, have used it several times for dinners with guests, with rave reviews each time. It’s simple, quick, and so classy and flavorful.”
What You’ll Need To Make Salmon With Soy Mustard Glaze
- Dark brown sugar: Adds sweetness to balance the saltiness of the soy sauce and the tanginess of the vinegar.
- Soy sauce: Provides the savory, umami flavor foundation for the glaze.
- Mirin (Japanese sweet rice wine): Contributes a mild sweetness and helps to create a glossy finish on the glaze; found in the Asian section of most supermarkets.
- Sherry vinegar: Introduces a slight acidity to the glaze.
- Whole grain mustard: Adds texture and a piquant taste to the glaze, complementing the other flavors.
- Water: Used to adjust the consistency of the glaze.
- Cornstarch: Acts as a thickener to help the glaze coat to the salmon.
- Red pepper flakes: Provides a hint of heat, adding another layer of flavor to the glaze.
- Salmon fillets: Try to find uniform pieces that are narrow and tall rather than wide and flat—they’ll fit better in the pan and make for a much prettier presentation. Also, be sure they are cut into small portions (6 ounces or less), otherwise they’ll be difficult to cook fully on the stovetop.
- Vegetable oil: Used for cooking; it has a high smoke point, making it ideal for searing the salmon.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Begin by making the glaze, which is adapted from Cook’s Illustrated. In a saucepan, combine the brown sugar, soy sauce, mirin, sherry vinegar, whole grain mustard, water, corn starch and red pepper flakes. Be sure to do this off the heat; the corn starch will not dissolve in hot liquid and you don’t want lumps.
Whisk to combine.
Bring the mixture to a boil, then simmer until thickened, about a minute.
Heat the oil in a large nonstick skillet over medium-high heat. Meawshile, season the salmon fillets with salt.
Place the salmon in the hot pan. Cook until golden brown on the first side, about 4 minutes. Then turn the fish over with a spatula, reduce the heat to medium and then cook until the fillets feel firm to the touch, 3 to 4 minutes more.
Transfer the fillets to a platter or plates.
Top them generously with the glaze. You’ll have plenty of extra glaze; it makes a terrific sauce for whatever else you’re serving with the fish.
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Pan-Seared Salmon with Soy Mustard Glaze
Whip up this quick and elegant salmon with a soy-mustard glaze—full of flavor and ready in just 15 minutes!
Ingredients
For the Glaze
- ¼ cup plus 2 tablespoons dark brown sugar
- ¼ cup soy sauce
- ¼ cup mirin (Japanese sweet rice wine)
- 2 tablespoons sherry vinegar
- 2 tablespoons whole grain mustard, best quality such as Maille
- 2 tablespoons water
- 2 teaspoons cornstarch
- ¼ teaspoon red pepper flakes
For the Salmon
- Six (5-6 oz) fillets center-cut salmon, skinned
- ½ teaspoon kosher salt
- 2 tablespoons vegetable oil, for cooking
Instructions
- Whisk together all of the ingredients for the glaze in a small saucepan. (Be sure to do this off the heat, as cornstarch won't dissolve in hot liquid.) Bring to a boil over high heat, then reduce to low and simmer until thickened, about 1 minute. Cover to keep warm and set aside.
- Heat the oil in a large nonstick skillet over medium-high heat. Season the salmon fillets with kosher salt. When the oil starts to shimmer, place the salmon, presentation side-down, in the pan. Cook until golden brown on the first side, about 4 minutes. Turn the fish over with a spatula, then reduce the heat to medium and cook until the fillets feel firm to the touch, 3 to 4 minutes more. (If all of the fillets won't fit in the pan, cook the fish in two batches.)
- Transfer the salmon fillets to plates or a platter and spoon the glaze generously over top. Serve immediately.
Pair with
Nutrition Information
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- Calories: 426
- Fat: 26 g
- Saturated fat: 5 g
- Carbohydrates: 11 g
- Sugar: 9 g
- Fiber: 0 g
- Protein: 33 g
- Sodium: 734 mg
- Cholesterol: 86 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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This has to be my favorite sauce I have ever made!! I would make the sauce a little earlier to really set up and be thicker. I plan to use this sauce with many other main courses and as a dipping sauce. FANTASTIC!!!!
Hi jenn! If I sear, then bake-how long do you bake? Thanks!!
Hi Alison, You would bake for about 5 minutes (or less) in a 350-degree oven.
i made this on Friday night for dinner. I substitued balsamic vinegar for Sherry and it was just fine. I love salmon and it was nice to find a new way to make it. 5 stars!
I made this last night for dinner. I paired it with “Balsamic-Glazed Roasted Beets”, and it was great. The two dishes kind of clashed a little with each other, but that’s on me. However, they were really tasty on their own! I didn’t have the mirin, so I substituted with a sweet, light white wine, and it was still really yummy! Tons of flavors – I like the sweet and salty combo. I could totally just mix the sauce with some rice and be happy. I made extra sauce so that next time, I can just cook the fish… I suspect I can keep the sauce in the fridge for about a week and still be ok using it. Happy cooking!
Hi Jenn, can I use light brown sugar instead of dark?
Hi Masuda, Yes, it will work just fine.
I finally made this dish and it turned out great. I also made mirin glazed salmon, and between these two salmon dishes, mirin glazed salmon was everyone’s favorite. Thank you so much as always for your great recipes.
Hi Jenn! The sauce didn’t thicken up like it looked like on the pictures. I boiled it a little longer and kept it on low a bit longer as well but it still seemed a bit too runny. Any suggestions? It tasted really nice on the salmon!
Thanks!
Hi Andrea, Sorry you had trouble with the glaze thickening up; it definitely should. Did you add the cornstarch? Next time you can always simmer a little longer to get the desired consistency or just increase the cornstarch to 1 tablespoon. Hope that helps!
For me, the sauce didn’t thicken up like it looks like it was supposed to. I tried to boil it a little longer and then turn to low. I waited longer than the minute suggested also. Should it simmer (little bubbles) when on low? Thanks!
Easy to make , excellent flavors , another winner at my table….thank you Jenn.
This was amazing! I had never made salmon before but this recipe inspired me! I used the left over sauce on chicken wings the next day and they were delish! I have already shared this with my friends and family!
The recipe was very easy to follow and I LOVE how easy it is to make such a nice sauce! The sauce went very well with the salmon and it tasted great mixed into my veggies as well!