Pan-Seared Salmon with Soy Mustard Glaze
This post may contain affiliate links. Read my full disclosure policy.
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.
You May Also Like
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
Powered by 
- 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.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Your recipes are the most reliable of any food blog I look at. I have a picky husband, however, who doesn’t eat salmon. Crazy, right? He will eat cod, haddock and shrimp. Can I substitute cod or haddock in any of your delicious salmon recipes? Thanks
Thank you, Deb! You can definitely sub cod or haddock in most salmon recipes.
Jen
Made this salmon for dinner tonite, we wanted to lick the plate
it was that delicious!
Have not pan seared salmon before , crisp out side moist tender interior, the sauce brings it to heavenly delicious!
Served with broiled asparagus and toasted brown jasmine rice.
Thank you for all the great recipes!
Jim
Incredibly good sauce!!
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. Plated with a bunch of steamed green beans and some brown or white rice – the sauce makes it all come together beautifully.
This is my go-to salmon dish! So easy and the ingredients are something I always have on hand. Delicious as usual Jenn!
I tried this recipe for dinner last night. It was great!
Hi
Is there a substitute for sherry vinegar? It’s not easily available in my country.
Also, can I substitute rice vinegar with cider vinegar in the Mirin Glazed Salmon recipe?
Appreciate your reply
Hi Elly, apple cider vinegar or red wine vinegar would work well in place of sherry vinegar for this. And, yes, cider vinegar would be a good replacement for the rice vinegar in the Mirin Glazed Salmon. Hope that helps!
Can frozen fillets be used with same success? My fishmonger says buying frozen is better/
Sure (but you’ll obviously want to defrost them first). 🙂
I love salmon. Raw, cured, smoked, grilled, poached… you name it. But I will never ever even touch frozen salmon!! Not worth it even of half priced. It’s rubbery, tough and has a bitter fishy flavor. If you cook with salmon, please get fresh, never frozen fish, it makes a HUGE difference!
So wonderful! Question: how long does the leftover glaze last? We eat tiny meals. Thanks!
Glad you enjoyed it, Susan! I think the glaze would last for up to a week in the fridge.
This was delicious! My husband said it was better than a restaurant. The sauce is outstanding!