Yuzu Kosho Salmon

Instructions

1. Prepare the marinade
   In a small bowl, whisk together the yuzu kosho, soy sauce, mirin, yuzu juice, and honey until well combined. Set aside 2 tablespoons of this mixture for the final sauce.
2. Marinate the salmon
   Place the salmon fillets in a shallow dish, skin side up. Pour the marinade over the flesh side and let marinate for 10 minutes at room temperature. The acidic yuzu will begin to slightly cure the salmon.
3. Prepare for cooking
   Remove the salmon from the marinade and gently pat dry with paper towels. This ensures a good sear. Season the skin side lightly with salt.
4. Cook the salmon
   Heat vegetable oil in a large non-stick skillet over medium-high heat. When the oil is hot but not smoking, place the salmon fillets skin side down. Press gently with a spatula for the first 30 seconds to prevent curling. Cook for 4-5 minutes until the skin is crispy and golden.
5. Flip and finish cooking
   Carefully flip the salmon and cook for another 2-3 minutes for medium-rare to medium doneness, or until the fish reaches your desired level of doneness. The center should still be slightly translucent for medium-rare.
6. Prepare the sauce
   In a small saucepan, heat the reserved 2 tablespoons of marinade with 1 tablespoon of water until it just begins to simmer. Remove from heat immediately.
7. Serve the dish
   Place the salmon on plates with steamed rice. Drizzle with the warm sauce, then garnish with sliced scallions, toasted sesame seeds, and nori strips if using. Serve immediately while hot.