Japanese Yuzu Kosho Grilled Salmon on Arteflame

Introduction

Experience the bold flavors of Japan with this Yuzu Kosho Grilled Salmon, made to perfection on the Arteflame grill. The high-heat sear locks in incredible juiciness while the flat-top cooktop ensures even cooking with a flavorful crust. Yuzu kosho adds a zesty and spicy kick, giving the salmon a distinctive Japanese twist. Whether cooking for family or guests, this recipe delivers restaurant-quality results with ease.

Ingredients

• 4 fresh salmon fillets (6 oz each)
• 2 tsp yuzu kosho paste
• 1 tbsp soy sauce
• 1 tbsp mirin
• 1 tbsp unsalted butter (melted)
• 1/2 tsp sesame oil
• 1 lemon (sliced, for garnish)
• 2 scallions (sliced, for garnish)

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour vegetable oil on three paper napkins and place them in the center of the grill.
2. Stack firewood over the napkins and light the paper with a match.
3. Allow the fire to build for around 20 minutes until the grill reaches optimal cooking temperature.

Step 2: Prepare the Salmon Marinade

1. In a small bowl, mix yuzu kosho, soy sauce, mirin, melted butter, and sesame oil.
2. Coat each salmon fillet evenly with the mixture and let sit for 10 minutes to absorb the flavors.

Step 3: Sear the Salmon

1. Place the salmon fillets skin-side down on the center grill grate at 1,000°F to achieve a perfect sear.
2. Sear for about 1-2 minutes until the skin is crispy and golden.
3. Carefully flip the fillets and sear for another 1-2 minutes.

Step 4: Finish Cooking on the Flat Cooktop

1. Move the seared salmon fillets onto the flat cooktop, positioning them towards the outer edge where the heat is lower.
2. Cook for an additional 4-6 minutes until the salmon reaches an internal temperature of 120°F (it will continue cooking after removal).
3. Remove from the grill and let rest for 5 minutes.

Step 5: Garnish and Serve

1. Plate the salmon fillets and garnish with lemon slices and sliced scallions.
2. Serve immediately and enjoy!

Tips

• Always remove salmon at 120°F as it will continue cooking while resting.
• For extra zest, add a few drops of yuzu juice just before serving.
• Use high-quality firewood to enhance the natural smoky flavor.

Variations

1. Garlic Teriyaki: Replace yuzu kosho with teriyaki sauce and add minced garlic for a sweet and savory twist.
2. Miso Glazed: Mix white miso paste with honey and soy sauce for a deeply umami-rich flavor.
3. Chili Honey: Swap yuzu kosho with chili paste and drizzle with honey for a spicy-sweet contrast.
4. Citrus Soy: Add fresh orange zest and juice to the marinade for a bright, citrus-forward variation.
5. Herb Butter: Infuse melted butter with rosemary and thyme for a more herbaceous profile.

Best Pairings

• Grilled asparagus with sesame seeds
• Steamed jasmine rice
• Japanese-style cucumber salad
• Chilled sake or green tea

Conclusion

Grilling Yuzu Kosho Salmon on the Arteflame delivers superb flavors with an unbeatable texture. The high-temperature sear locks in moisture, while the flat cooktop brings it to perfection. Elevate your grilling game and enjoy this restaurant-quality dish at home.