If you’re looking for a fresh and vibrant meal that’s quick and easy, my Yuzu Seared Salmon is the perfect dish! In just 10 minutes, you’ll have tender, pan-seared salmon topped with green onions and drizzled with a unique, homemade yuzu garlic sauce that’s bursting with citrusy and savory flavors. This recipe is one-of-a-kind, and you won’t find anything like it outside of your own kitchen – trust me, you’ll want to make this today!
Why I Love This Recipe
I crafted this Yuzu Seared Salmon recipe as an easy yet flavorful main course that brings the vibrant flavors of Japanese cuisine right to your kitchen in just 10 minutes! It features perfectly pan-seared salmon, simply seasoned with salt and pepper, and topped with my homemade Yuzu Garlic Sauce showcasing citrusy and garlicky notes that complement the natural richness of the seared salmon so perfectly!
This sauce is my own take on a classic Japanese yuzu sauce, created specifically to pair with salmon or dishes like my Yuzu Grilled Chicken. If you love the bright flavors of yuzu, like in my Yuzu Butter Sauce or Yuzu Pepper Sauce, this recipe is perfect for you! It’s an easy-to-make, beginner-friendly dish that offers restaurant-quality taste without the price. So, what are you waiting for? Get ready to enjoy this zesty and satisfying dish tonight!
Ingredients
Ingredients
- 1/2 lbs Salmon – skinless and boneless salmon fillets.
- 1/8 tsp Salt – sea salt preferred to lightly season the salmon.
- 1/8 tsp Black Pepper – ground, used for salmon seasoning.
- 1 tbsp Neutral Oil – no taste or flavor with high cooking temperature. Some choices are sunflower oil, peanut oil, sallower oil, vegetable oil, and canola oil.
- 1/2 Stalk Green Onion – finely chopped green onion scallions used as a topping.
- 1 tbsp Yuzu – concentrated juices from Yuzu fruit in a bottle found at Asian grocery stores.
- 1/2 tbsp Lemon Juice – freshly squeezed lemon juice.
- 1 Garlic Clove – freshly grated garlic.
🍣 Salmon Note
For best results, use salmon fillets that are approximately 1.5 inches in thickness. Fillets thicker than this will require a longer cooking time.
Directions
Step 1 Prepare the sauce by combining yuzu, lemon juice, and grated garlic in a bowl.
Step 2 Pat the salmon fillets dry with a paper towel and season evenly with salt and pepper. Cut the salmon into 1-inch slices and set aside.
Step 3 Add oil to a pan and heat on high. Once preheated, reduce the heat to medium and carefully place the salmon fillets skin-side down. Cover and cook for 2-2.5 minutes (1.5-2 minutes for skinless fillets), then flip and cook the other side for 1-2 minutes.
🌡 Internal Temperature Check
To ensure safe consumption, cook the salmon until it reaches an internal temperature of 145°F. However, it’s worth noting that you can stop cooking at 140°F as the temperature will continue to rise even after it’s removed from the heat source.
Step 4 Transfer the seared salmon to a serving plate, top with green onions, and drizzle the sauce over the top.
Recipe Variations
For a simple yet flavorful variation of this dish, you can swap out the salmon for grilled chicken. The Yuzu Grilled Chicken brings out smokey, zesty notes that perfectly complement the bright citrus and garlic flavors of the sauce!
Pairing Recommendations
My go-to sides with this dish are a light and refreshing green salad tossed in my Japanese Sesame Dressing or Wafu Dressing. For an extra crunch, I love pairing it with my Japanese Cabbage Salad. To make the meal even more comforting, I pair it with a bowl of Tofu Miso Soup or Enoki Miso Soup, and of course, a fresh bowl of steaming rice!
Frequently Asked Questions
What can I substitute for yuzu if I can't find it?
Unfortunately, there isn't a perfect substitute for yuzu, as other fruits would change the unique flavor profile of the sauce.
Can I make the sauce ahead of time?
Yes, you can make the sauce ahead of time and store it in the fridge for up to 1-2 days. However, be aware that the garlic and citrus acidity may cause the sauce to turn blue, but it's still safe to eat.
Can I grill the salmon instead of pan-searing it?
Yes, grilling the salmon works great! It adds a smoky flavor that pairs perfectly with the zesty yuzu sauce.
Storage Tips
Store leftovers in an airtight container in the fridge, where they will keep for 5-7 days.
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Watch How To Make It
Yuzu Seared Salmon
Ingredients
Salmon
- 1/2 lbs Salmon Fillets boneless, skinless or skin on
- 1/8 tsp Salt
- 1/8 tsp Black Pepper
- 1 tbsp Cooking Oil neutral , no flavor
- ½ Stalk Green Onions chopped
Sauce
- 1 tbsp Yuzu
- ½ tbsp Lemon Juice
- 1 Clove Garlic
Instructions
- Gather all the ingredients.
- Prepare the sauce by combining yuzu, lemon juice, and grated garlic in a bowl.
- Pat the salmon fillets dry with a paper towel and season evenly with salt and pepper. Cut the salmon into 1-inch slices and set aside.
- Add oil to a pan and heat on high. Once preheated, reduce the heat to medium and carefully place the salmon fillets skin-side down. Cover and cook for 2-2.5 minutes (1.5-2 minutes for skinless fillets), then flip and cook the other side for 1-2 minutes.
- Transfer the seared salmon to a serving plate, top with green onions, and drizzle the sauce over the top.
Nutrition
*Values Based Per Serving
