Yuzu Grilled Salmon

Instructions

1. Prepare the marinade
   In a small bowl, whisk together the yuzu juice, soy sauce, mirin, honey, grated ginger, minced garlic, and sesame oil until well combined. If using yuzu kosho paste, add it now and mix thoroughly.
2. Marinate the salmon
   Place salmon fillets in a shallow dish, skin side down. Pour two-thirds of the marinade over the salmon, reserving the remainder for basting. Cover and refrigerate for 10-15 minutes (not longer, as the citrus will begin to cook the fish).
3. Preheat the grill
   Preheat your grill to medium-high heat (about 375-400°F or 190-200°C). Lightly oil the grill grates to prevent sticking. Alternatively, you can use a grill pan on the stovetop.
4. Grill the salmon
   Remove salmon from the marinade and season with a light sprinkle of salt. Place salmon on the grill, skin side down first. Grill for about 4-5 minutes until the skin is crispy and releases easily from the grate.
5. Flip and finish
   Carefully flip the salmon and cook for another 3-4 minutes while basting with the reserved marinade. The salmon is done when it flakes easily with a fork but is still slightly translucent in the center for medium doneness.
6. Rest and garnish
   Transfer the grilled salmon to a serving platter and let rest for 2 minutes. Sprinkle with sesame seeds and sliced green onions just before serving.