This dish is fast, flavorful, and healthy. The salmon is pan-seared for a crispy exterior and juicy center, while the glaze adds a bold, umami-rich finish. With minimal ingredients and just one pan, it’s easy to prepare and clean up. Plus, the flavors are versatile enough to pair with rice, veggies, noodles, or a fresh salad.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Salmon fillets, skin on or off
Soy sauce
Dijon mustard or whole grain mustard
Honey or brown sugar
Rice vinegar or lemon juice
Garlic (optional)
Olive oil or vegetable oil
Salt and black pepper
Green onions or sesame seeds for garnish (optional)
Directions
In a small bowl, whisk together soy sauce, mustard, honey (or sugar), and rice vinegar. Add minced garlic if using. Set aside.
Pat salmon fillets dry and season lightly with salt and pepper.
Heat oil in a skillet over medium-high heat. Place salmon skin-side down (if using skin-on) and cook for 3–4 minutes until crisp.
Flip and cook the other side for 2–3 minutes, or until the salmon is cooked through and flakes easily with a fork.
Pour the soy mustard glaze into the skillet and let it bubble for a minute, spooning it over the salmon as it thickens slightly.
Remove from heat and serve immediately, spooning extra glaze over the top.
Garnish with sliced green onions or sesame seeds if desired.
Servings and timing
This recipe serves 2 to 4 people. Preparation time: 10 minutes Cook time: 10 minutes Total time: 20 minutes
Variations
Use maple syrup instead of honey for a deeper sweetness.
Swap Dijon for whole grain or spicy brown mustard for a different flavor profile.
Add grated ginger for an extra kick.
Try lime juice in place of vinegar for a citrusy twist.
Use the glaze on tofu, chicken, or shrimp as a versatile sauce for other proteins.
Storage/Reheating
Store leftover salmon in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or in the microwave at 50% power to avoid drying out. The glaze may thicken in the fridge, so you can add a splash of water or vinegar to loosen it while reheating.
FAQs
Can I use frozen salmon?
Yes, just make sure it’s fully thawed and patted dry before cooking for best texture.
What type of mustard works best?
Dijon mustard gives a smooth, sharp flavor, while whole grain adds texture. You can experiment with what you like.
Can I bake the salmon instead?
Yes, bake at 400°F (200°C) for 12–15 minutes, then brush with the glaze during the last few minutes.
What can I serve with this salmon?
It pairs well with rice, quinoa, steamed vegetables, roasted potatoes, or a light salad.
How do I know when the salmon is done?
The salmon should be opaque and flake easily with a fork. Internal temperature should reach 145°F (63°C).
Can I make the glaze ahead of time?
Yes, the glaze can be mixed and stored in the fridge for up to a week. Shake or stir before using.
Is this recipe gluten-free?
To make it gluten-free, use tamari or a certified gluten-free soy sauce.
Can I grill the salmon instead?
Yes, grill over medium heat and brush the glaze on during the final minutes of cooking.
How do I keep the salmon from sticking to the pan?
Make sure your pan is hot and lightly oiled, and don’t move the salmon until it releases easily.
What can I do with leftover glaze?
Drizzle it over vegetables, rice bowls, or even use it as a dipping sauce.
Conclusion
Pan-Seared Salmon with Soy Mustard Glaze is a flavorful, quick, and satisfying meal that’s perfect for both busy nights and special occasions. With its crispy texture and bold glaze, it transforms simple salmon into something extraordinary. Keep this recipe in your rotation for a reliable and impressive go-to dish.
Pan-Seared Salmon with Soy Mustard Glaze is a quick and elegant dish featuring crisp, tender salmon topped with a tangy and savory glaze made from soy sauce, mustard, and honey. It’s bold, flavorful, and perfect for weeknights or special dinners.
Author:Catherine
Prep Time:10 minutes
Cook Time:10 minutes
Total Time:20 minutes
Yield:2 to 4 servings
Category:Main Dish
Method:Pan-Seared
Cuisine:Asian-Inspired
Ingredients
4 salmon fillets (skin on or off, about 5–6 oz each)
2 tablespoons soy sauce
1 tablespoon Dijon or whole grain mustard
1 tablespoon honey or brown sugar
1 tablespoon rice vinegar or lemon juice
1 clove garlic, minced (optional)
1 tablespoon olive oil or vegetable oil
Salt and black pepper, to taste
Sliced green onions or sesame seeds for garnish (optional)
Instructions
In a small bowl, whisk together soy sauce, mustard, honey (or brown sugar), vinegar (or lemon juice), and minced garlic if using. Set aside.
Pat the salmon fillets dry with paper towels and season both sides with salt and pepper.
Heat oil in a skillet over medium-high heat. Place salmon skin-side down if using skin-on.
Cook for 3–4 minutes without moving until the skin is crisp and the bottom is golden brown.
Flip the salmon and cook another 2–3 minutes until the salmon is nearly cooked through.
Pour the prepared glaze into the skillet. Let it bubble for about 1 minute, spooning it over the salmon as it thickens slightly.
Remove from heat. Plate the salmon and drizzle with any remaining glaze from the pan.
Garnish with sliced green onions or sesame seeds if desired and serve immediately.
Notes
Use maple syrup instead of honey for a deeper flavor.Add grated fresh ginger to the glaze for a spicier kick.To bake instead of pan-searing, cook at 400°F (200°C) for 12–15 minutes.Make the glaze ahead and store it in the fridge for up to a week.Pairs well with rice, quinoa, roasted veggies, or salad.
