Kombu-Cured Salmon with Fresh Yuzu Kosho

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

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This elegant kombu-cured salmon offers a sophisticated fusion of Japanese flavours that is surprisingly simple to achieve at home. By sandwiching the fish between sheets of dried seaweed, the salmon becomes infused with a deep, savoury umami quality while maintaining a beautifully firm texture. The addition of a light miso glaze provides a delicate sweetness that perfectly complements the rich, oily flakes of the grilled fish.

As a diabetes-friendly main course, this dish is naturally low in carbohydrates and packed with heart-healthy omega-3 fatty acids. The homemade yuzu kosho adds a vibrant, spicy citrus kick that elevates the salmon without the need for heavy sauces. Serve these fillets with steamed seasonal greens or a crisp radish salad for a fresh, nutritious meal that feels truly indulgent.

Ingredients for Kombu-Cured Salmon with Fresh Yuzu Kosho

1 (675g) piece boneless salmon fillet
4 (6x5-inch) pieces dried dashi kombu (should be flat and not wrinkled)
1/2 lemon, thinly sliced, seeds removed
2 cucharadas de mirin (vino de arroz japonés dulce)
1 tablespoon mild miso (such as white or yellow)
1 cucharadita de salsa de soja
1 jalapeño, sin semillas, picado
1 serrano chilli, seeds removed, chopped
Sal kosher
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
Aerosol de aceite vegetal antiadherente
Yuzu or lime wedges (for serving)

How to make Kombu-Cured Salmon with Fresh Yuzu Kosho

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.

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

Toss jalapeño and serrano chilli 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.

Heat grill. 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 grill 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.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.