Uploaded April 2026 | Updated September 2026, 2 weeks ago
In this video, I will show you how to pan-fry ponzu salmon with crispy skin and a glossy butter-citrus glaze in 20 minutes, one pan. Like and subscribe if you try it tonight.
🖨 PRINT FULL RECIPE: sudachirecipes.com/pan-fried-ponzu-salmon
📖 GET MY FREE COOKBOOK: sudachi.kit.com/5c166f80ba
🔔 SUBSCRIBE HERE: tinyurl.com/b69ed7na
✨My First Printed Cookbook: amzn.to/4j512pZ
🧰Cooking Tools I Use: sudachirecipes.com/japanese-cooking-tools
📌 RECIPE DETAILS:
⏰ Time: 20 minutes
👥 Servings: 2
🥕 Ingredients:
- 4 tbsp ponzu sauce (store-bought or homemade)
- 1 tbsp sake (or dry sherry/wine/water)
- 1 tbsp mirin
- 2 to 3 salmon fillets, skin-on, about 2 to 3 cm thick
- 1 pinch salt
- 1 tbsp potato starch (katakuriko), or cornstarch
- 1 tbsp butter (or neutral oil)
- 30 g bell pepper, sliced
- 50 g maitake mushrooms (or mushroom of your choice, sliced)
- 50 g baby leaf salad
- 300 g cooked multigrain rice (150 g per portion, or steamed short-grain rice)
- 1 tsp toasted white sesame seeds (optional)
💡MY RECOMMENDED JAPANESE PANTRY ITEMS⬇️
sudachirecipes.com/top-20-japanese-ingredients
📖 FULL RECIPE & INSTRUCTIONS WITH TIPS
Website: sudachirecipes.com/pan-fried-ponzu-salmon
Latest Recipes: sudachirecipes.com/blog
iOS App: tinyurl.com/mtz9b85r
Android App: tinyurl.com/5n88bkku
❓ COMMON QUESTIONS
Q: Can I use store-bought ponzu, and how do I adjust it?
A: Yes, I have tried this recipe with both store-bought and homemade and they both turned out well. But brands vary a lot in salt and acidity. Taste your ponzu before it hits the pan. If it is punchy, dilute with 1 to 2 tsp water or add a little more mirin to keep it bright, not harsh.
Q: What is the white stuff appearing on my salmon, and can I prevent it?
A: That is albumin, a protein that coagulates and squeezes to the surface when muscle fibers tighten under heat. A little is normal, but heavy albumin usually means the pan was too hot or the fish cooked too long. It often correlates with drier, chalkier texture. Thorough drying, the potato starch coating, and moderate heat all help minimize it significantly.
Q: My ponzu glaze stayed watery and did not cling, what happened?
A: A glaze needs evaporation. If the pan is too cool or there is too much liquid, the sauce cannot reduce into a glossy coat. Let it bubble for 30 to 60 seconds while basting so it deglazes and tightens, and make sure the potato starch coating is thin and dry. If the salmon is already done, lift it out briefly, reduce the sauce, then spoon it on.
⏱ TIMESTAMPS
0:00 Intro
0:16 Making the Ponzu Glaze
0:39 Prepping the Salmon Fillets
1:56 Cooking the Salmon
2:52 Sautéing the Vegetables
3:22 Glazing
4:10 Plating and Serving
4:57 Ingredients Recap
🎞️ RELATED VIDEOS YOU MIGHT LIKE
1. Japanese Fish/Seafood Recipes: youtube.com/playlist?list=PL8lncWEfRxGcx6Pa-vqa_ZZyxlm9E0lKi
2. Quick & Easy Japanese Recipes: youtube.com/playlist?list=PL8lncWEfRxGc6WGlisc8At9b7oi2wXtSD
3. Japanese Fish Recipe Ideas: youtube.com/playlist?list=PL8lncWEfRxGe6hPitsQccvjkxINavxQB2
🍱 RECOMMENDED JAPANESE RECIPES
youtube.com/playlist?list=PL8lncWEfRxGcmFWe2bDA9wLYRlzt8o0tg
youtube.com/playlist?list=PL8lncWEfRxGcI0cEWQELxhd6si9tNtVaW
youtube.com/playlist?list=PL8lncWEfRxGfY8aneIprLEn8_UbTriF7y
youtube.com/playlist?list=PL8lncWEfRxGfT-K_Fv7ba25x7w6eAbgsD
--------------------------------------------------------------------------
👨🍳 ABOUT SUDACHI
Sudachi (formally known as Sudachi Recipes) is a Japanese cooking media established in 2019 by Yuto Omura (Author of "Japan: The Ultimate Cookbook"). He was born and raised in Japan and lived in the UK for several years. Sudachi is located in Aichi Prefecture, Japan, and aims to share authentic and modern Japanese recipes with the rest of the world.
📱 CONNECT WITH SUDACHI
➤Website: sudachirecipes.com
➤Free Cookbook: sudachi.kit.com/5c166f80ba
➤Instagram: instagram.com/sudachi.recipes
➤Pinterest: pinterest.com/sudachirecipes
Music: Ratatouille's Kitchen by Carmen María and Edu Espinal
#japanesefood #japanesecooking #japaneserecipe #ponzusalmon #salmonrecipe #pansearedsalmon
In this video, I will show you how to pan-fry ponzu salmon with crispy skin and a glossy butter-citrus glaze in 20 minutes, one pan. Like and subscribe if you try it tonight.
🖨 PRINT FULL RECIPE: sudachirecipes.com/pan-fried-ponzu-salmon
📖 GET MY FREE COOKBOOK: sudachi.kit.com/5c166f80ba
🔔 SUBSCRIBE HERE: tinyurl.com/b69ed7na
✨My First Printed Cookbook: amzn.to/4j512pZ
🧰Cooking Tools I Use: sudachirecipes.com/japanese-cooking-tools
📌 RECIPE DETAILS:
⏰ Time: 20 minutes
👥 Servings: 2
🥕 Ingredients:
- 4 tbsp ponzu sauce (store-bought or homemade)
- 1 tbsp sake (or dry sherry/wine/water)
- 1 tbsp mirin
- 2 to 3 salmon fillets, skin-on, about 2 to 3 cm thick
- 1 pinch salt
- 1 tbsp potato starch (katakuriko), or cornstarch
- 1 tbsp butter (or neutral oil)
- 30 g bell pepper, sliced
- 50 g maitake mushrooms (or mushroom of your choice, sliced)
- 50 g baby leaf salad
- 300 g cooked multigrain rice (150 g per portion, or steamed short-grain rice)
- 1 tsp toasted white sesame seeds (optional)
💡MY RECOMMENDED JAPANESE PANTRY ITEMS⬇️
sudachirecipes.com/top-20-japanese-ingredients
📖 FULL RECIPE & INSTRUCTIONS WITH TIPS
Website: sudachirecipes.com/pan-fried-ponzu-salmon
Latest Recipes: sudachirecipes.com/blog
iOS App: tinyurl.com/mtz9b85r
Android App: tinyurl.com/5n88bkku
❓ COMMON QUESTIONS
Q: Can I use store-bought ponzu, and how do I adjust it?
A: Yes, I have tried this recipe with both store-bought and homemade and they both turned out well. But brands vary a lot in salt and acidity. Taste your ponzu before it hits the pan. If it is punchy, dilute with 1 to 2 tsp water or add a little more mirin to keep it bright, not harsh.
Q: What is the white stuff appearing on my salmon, and can I prevent it?
A: That is albumin, a protein that coagulates and squeezes to the surface when muscle fibers tighten under heat. A little is normal, but heavy albumin usually means the pan was too hot or the fish cooked too long. It often correlates with drier, chalkier texture. Thorough drying, the potato starch coating, and moderate heat all help minimize it significantly.
Q: My ponzu glaze stayed watery and did not cling, what happened?
A: A glaze needs evaporation. If the pan is too cool or there is too much liquid, the sauce cannot reduce into a glossy coat. Let it bubble for 30 to 60 seconds while basting so it deglazes and tightens, and make sure the potato starch coating is thin and dry. If the salmon is already done, lift it out briefly, reduce the sauce, then spoon it on.
⏱ TIMESTAMPS
0:00 Intro
0:16 Making the Ponzu Glaze
0:39 Prepping the Salmon Fillets
1:56 Cooking the Salmon
2:52 Sautéing the Vegetables
3:22 Glazing
4:10 Plating and Serving
4:57 Ingredients Recap
🎞️ RELATED VIDEOS YOU MIGHT LIKE
1. Japanese Fish/Seafood Recipes: youtube.com/playlist?list=PL8lncWEfRxGcx6Pa-vqa_ZZyxlm9E0lKi
2. Quick & Easy Japanese Recipes: youtube.com/playlist?list=PL8lncWEfRxGc6WGlisc8At9b7oi2wXtSD
3. Japanese Fish Recipe Ideas: youtube.com/playlist?list=PL8lncWEfRxGe6hPitsQccvjkxINavxQB2
🍱 RECOMMENDED JAPANESE RECIPES
youtube.com/playlist?list=PL8lncWEfRxGcmFWe2bDA9wLYRlzt8o0tg
youtube.com/playlist?list=PL8lncWEfRxGcI0cEWQELxhd6si9tNtVaW
youtube.com/playlist?list=PL8lncWEfRxGfY8aneIprLEn8_UbTriF7y
youtube.com/playlist?list=PL8lncWEfRxGfT-K_Fv7ba25x7w6eAbgsD
--------------------------------------------------------------------------
👨🍳 ABOUT SUDACHI
Sudachi (formally known as Sudachi Recipes) is a Japanese cooking media established in 2019 by Yuto Omura (Author of "Japan: The Ultimate Cookbook"). He was born and raised in Japan and lived in the UK for several years. Sudachi is located in Aichi Prefecture, Japan, and aims to share authentic and modern Japanese recipes with the rest of the world.
📱 CONNECT WITH SUDACHI
➤Website: sudachirecipes.com
➤Free Cookbook: sudachi.kit.com/5c166f80ba
➤Instagram: instagram.com/sudachi.recipes
➤Pinterest: pinterest.com/sudachirecipes
Music: Ratatouille's Kitchen by Carmen María and Edu Espinal
#japanesefood #japanesecooking #japaneserecipe #ponzusalmon #salmonrecipe #pansearedsalmon
