Kombu-Cured Salmon with Fresh Yuzu Kosho
Kombu-Cured Salmon with Fresh Yuzu Kosho is a flavorful Chinese Chinese Recipes dish prepared with quality ingredients. Slice salmon on a diagonal into four 1"–1 1/4"-thick fillets.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionSlice salmon on a diagonal into four 1"–1 1/4"-thick fillets.
Place 2 kombu sheets in a 13x9" glass baking dish or other nonreactive vessel.
Lay salmon on top of kombu and top with remaining kombu so that salmon is completely covered.
Lay lemon slices on top.
Cover and chill at least 12 hours and up to 2 days.
Whisk mirin, miso, and soy sauce in a small bowl until smooth.
Set glaze aside.
Toss jalapeño and serrano chile with a large pinch of salt on a cutting board and mash with the side of a chef’s knife until a coarse purée forms.
Transfer to a small bowl.
Mix in yuzu zest and juice; season yuzu kosho with salt.
Heat broiler.
Lightly coat a broilerproof baking sheet with nonstick spray.
Uncover salmon and transfer to baking sheet; discard kombu and lemon.
Spread reserved glaze evenly over top of salmon and broil until flesh is very dark around the edges and opaque throughout, about 4 minutes.
Top salmon with reserved yuzu kosho and serve with yuzu wedges for squeezing over.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.