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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Comments
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The glaze is perfect!!! Makes more than you really need because it is so flavorful. I thought your Panko and pecan crusted salmon was my favorite, but this is awesome too. The crispness you get from sauteeing really adds a lot.
Boy Jenn, the opening statement of this recipe says it all. The glaze really IS the star of this salmon! Perfection! I paired this dish with your Roasted Broccoli with Chipotle Honey Butter… a match made in heaven. The flavors of each dish really, really complement each other. Didn’t change a thing on either dish!
Hi Jenn,
Can I cook the salmon on the grill. This is my first time cooking salmon and I really like the glaze. I am having a cookout and would like to include this recipe
Yes Mariellen, it would be perfectly fine to grill it. Hope you enjoy!
Outstanding! Needed a quick glaze for my salmon and realized too late I didn’t have the ingredients for my usual sauce. Looked to Jenn for an inspiration and found another winner! This sauce is super easy to throw together and beyond delicious!
All I have to say about this recipe is Wow!!! What great flavor and the salmon was perfectly done. My grandson told me that I have to give his mother this recipe. She usually cooks salmon with a dill sauce. Another wonderful and foolproof recipe Jennifer! Thank you once again.
Your website is amazing!! My family raves everytime I make something from your recipe collection.
Is it possible to make this same glaze on a different fish…sea bass, halibut or some other company-worthy fish that you recommend? I sometimes feel that salmon is “too common” for company. Thanks!!
Thank you, RK! So glad you’re having success with the recipes. You can definitely use sea bass or halibut with this glaze — both would be excellent.
Hi Jenn! I just adore your site, and my friends and I often end up at our monthly family potlucks with dishes made entirely from your recipes! 🙂 Question about this recipe…Could I bake or broil the salmon instead of searing it on the stove top? We’re having guests, and I’d rather not have the mess of doing it on the stove. Thanks!!
So glad you enjoy the recipes, Lisa! And yes, you can either bake or broil the salmon. Hope everyone enjoys!
Thank you so much! One other quick question…I often manage to overcook the salmon when cooking it plain. What temperature and timing would you recommend for the six 5-6 ounce pieces? Thanks again!
Hi Lisa, I would heat the oven to 400 degrees and bake it until the salmon is cooked through (a knife will slide easily through the center), 15-20 minutes, depending on the thickness of the fish.
Jenn!
This busy attorney has rediscovered her love of cooking through your cookbook and website!
Thank you!
Trying this salmon tonite: sauce is excellent!
So glad you like the recipes! I hope you enjoy this one too 🙂
I made this last night and it was delicious. I served it with brown rice and steamed broccoli, and we put the glaze on everything. The sauce had such strong flavor that a little went a long way. Now that I have all the ingredients for the glaze, this will definitely become one of my regular weeknight recipes. Thanks so much for the awesome recipes and clear instructions!
Hi Jen I wrote earlier that I loved your mirin glazed salmon and how the mustard in the sauce made it outstanding. I realized I got the name of the dish wrong – it should have been pan seared salmon with soy mustard glaze. Apologies. I hope I didn’t confuse anyone. I just wanted to rate this dish correctly – definitely 5 stars! 🙂
Just discovered this site and it is going to be my “go to”. I’m a pretty good home chef but started to fall into a rut. Made this recipe tonight- my husband is again bowing at my feet. This was delicious, quick and crazy-easy! Made a mirin with sake and sugar. I wanted to know the calories and plugged the glaze into the recipe tool on “my fitness pal” and it’s very reasonable. Yum!