Kombu-Cured Salmon with Fresh Yuzu Kosho

A Japanese-inspired dish featuring salmon fillets cured with umami-rich kombu seaweed and topped with a bright, spicy yuzu kosho. The salmon is glazed with a sweet and savory miso-mirin sauce and broiled until perfectly cooked.

4 servings

12 hr 21 min

Published October 4, 2025

Ingredients

•1 piece (1 1/2-pound) piece boneless salmon fillet
•4 pieces (6x5-inch) pieces dried dashi kombu (should be flat and not wrinkled)
•½ whole lemon, thinly sliced, seeds removed
•2 tablespoons mirin (sweet Japanese rice wine)
•1 tablespoon mild miso (such as white or yellow)
•1 teaspoon soy sauce
•1 whole jalapeño, seeds removed, chopped
•1 whole serrano chile, seeds removed, chopped
•1 to taste Kosher salt
•1 serving Zest and juice of 1 yuzu or zest of 1/8 white grapefruit, 1/2 lemon, 1/2 lime, and 1 tablespoon mixed juice from all three
•1 as needed Nonstick vegetable oil spray
•4 wedges Yuzu or lime wedges (for serving)

Cooking Instructions

1.
Slice 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.
720 min
2.
Whisk mirin, miso, and soy sauce in a small bowl until smooth. Set glaze aside.
5 min
3.
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. Set aside.
10 min
4.
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.
4 min
5.
Top salmon with reserved yuzu kosho and serve with yuzu wedges for squeezing over.
2 min

Ingredients

•1 piece (1 1/2-pound) piece boneless salmon fillet

•4 pieces (6x5-inch) pieces dried dashi kombu (should be flat and not wrinkled)

•½ whole lemon, thinly sliced, seeds removed

•2 tablespoons mirin (sweet Japanese rice wine)

•1 tablespoon mild miso (such as white or yellow)

•1 teaspoon soy sauce

•1 whole jalapeño, seeds removed, chopped

•1 whole serrano chile, seeds removed, chopped

•1 to taste Kosher salt

•1 serving Zest and juice of 1 yuzu or zest of 1/8 white grapefruit, 1/2 lemon, 1/2 lime, and 1 tablespoon mixed juice from all three

•1 as needed Nonstick vegetable oil spray

•4 wedges Yuzu or lime wedges (for serving)

Cooking Instructions

Slice 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.

720 min

Whisk mirin, miso, and soy sauce in a small bowl until smooth. Set glaze aside.

5 min

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. Set aside.

10 min

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.

4 min

Top salmon with reserved yuzu kosho and serve with yuzu wedges for squeezing over.

2 min