Yuzu Salmon

Ingredients

• 454 g (1 pound), cut into 1.3–1.9 cm (½–¾ inch) thick piecessalmon belly fillet, skin on
• 60 ml (¼ cup)soy sauce
• 15 ml (1 tablespoon)yuzu juice
• 30 ml (2 tablespoons)mirin
• 5 ml (1 teaspoon)sake
• as neededavocado oil spray
• to servesteamed jasmine rice
• 2.5 ml (½ teaspoon) soy sauce + 1.25 ml (¼ teaspoon) yuzu juice, served togethersoy sauce and yuzu juice

Instructions

1. 1

   Mix the marinade

   Put the yuzu juice, soy sauce, mirin and sake in a small bowl and stir until combined.

2. 2

   Add the salmon

   Place the sliced salmon in a resealable freezer bag or lidded container, then pour in the marinade.

3. 3

   Marinate the fish

   Marinate overnight, or for at least 5 hours, turning the bag once or twice. Take the salmon out of the fridge 30 minutes before grilling.

4. 4

   Heat the grill

   Preheat the grill and position the rack 15 cm (6 inches) from the heating element.

5. 5

   Prepare the tray

   Line a baking sheet with foil and coat it with avocado oil spray. Arrange the salmon pieces on the tray.

6. 6

   Grill the salmon

   Grill for 4–7 minutes, until cooked through. Cooking time varies by oven, so watch the fish closely.

7. 7

   Serve immediately

   Take the salmon out of the oven and serve straight away with steamed jasmine rice.

What is yuzu salmon?

Yuzu salmon is a Japanese-inspired take on grilled or broiled fish, using yuzu, a fragrant citrus fruit common in Japanese cooking. Its tart, aromatic juice gives the marinade a lively edge against the savoury soy and sweet mirin.

This version uses rich salmon belly, which stays succulent through a brief, high-heat cook. A side of jasmine rice makes a simple base for the bold marinade.

Nutrition and macros by portion

The nutrition label shows one serving as written: 650 calories, 35g protein, 53g carbs, 33g fat.

The salmon supplies most of the protein and fat, while the jasmine rice provides most of the carbohydrates. Soy sauce contributes much of the sodium; serve the rice and fish with vegetables, and use the extra soy-yuzu dip sparingly if you want to moderate the salt.

Why these marinade ingredients work

Yuzu: its sharp citrus flavour lifts the richness of the belly pieces. The small amount served alongside the fish gives you the option of adding another fresh, tangy note at the table.

Soy, mirin and sake: soy brings salt and savouriness, while mirin rounds it out with sweetness. Sake adds another layer to the marinade without obscuring the yuzu.

Marinating for flavour

Time: the salmon needs at least 5 hours in the marinade, with an overnight soak recommended. Turn the bag once or twice so the pieces are exposed to the liquid more evenly.

Before grilling: take the fish out of the fridge 30 minutes ahead, as directed. Keep it in its container while it rests, and discard the used marinade rather than serving it as a sauce.

Getting the grill step right

Rack position: set the rack 15 cm (6 inches) from the heating element so the salmon cooks under direct heat. Line the tray with foil and spray it lightly with avocado oil to help prevent sticking.

Close watch: the pieces are only 1.3–1.9 cm thick, so the 4–7 minute cooking window can pass quickly. The recipe advises checking the fish closely because ovens vary.

Choosing and serving the salmon

Salmon belly: its higher richness makes a particularly tender result, and skin-on pieces are specified here. Keep the pieces cut to a similar thickness so they cook at a similar pace.

At the table: serve the salmon as soon as it comes out of the oven, with steamed jasmine rice and the little ramekin of soy and yuzu. The rice is a mild accompaniment to the citrusy, savoury fish.

Planning the timing

Hands-on work is brief, but the total time is 315 minutes because the fish needs a long marinade. Mix the marinade and chill the salmon well ahead of the meal.

Once the salmon is ready to cook, the grilling itself takes 4–7 minutes. Have the rice steamed and the serving dishes ready before the fish goes under the grill.

Recipe notes & tips

• Cut the salmon into pieces of an even thickness so they finish cooking at roughly the same time.
• Turn the bag once or twice during the marinade to distribute it around the fish.
• Set a timer for the lower end of the cooking range and check the salmon as it grills.
• Prepare the foil-lined, oiled baking sheet before taking the salmon out of its marinade.
• Serve the fish straight away, with the rice ready to go.

Variations

• Add ginger: include a little finely grated fresh ginger in the marinade for a warm, aromatic note.
• Use another citrus: replace some of the yuzu juice with lemon juice if yuzu is unavailable.
• Add spring onion: scatter thinly sliced spring onion over the salmon just before serving.
• Serve with greens: add steamed greens alongside the rice for another simple accompaniment.
• Use salmon fillet: substitute another salmon cut, keeping the pieces a similar thickness and checking them closely as they cook.

Common mistakes to avoid

• Short marinating time: give the salmon at least 5 hours in the fridge, or leave it overnight as suggested.
• Uneven pieces: cut the salmon to a consistent thickness so thinner pieces are less likely to overcook.
• Skipping the rack position: place the rack 15 cm (6 inches) from the heating element for the stated grilling setup.
• Leaving the fish unattended: check it throughout the 4–7 minute grilling window because ovens differ.
• Serving late: have the rice and table ready so the salmon can be served as soon as it leaves the oven.

How to store

Refrigerate leftover salmon in a covered container and use within 2 days. Reheat gently in a covered dish in the oven or microwave until hot, taking care not to overcook it; store rice separately and reheat it until steaming hot.

Frequently asked questions