SouthernTurk

Unusual recipes for curious cooks.

https://southernturk.versust.com/recipe/yuzu-kosho-glazed-salmon-with-sesame-greens
Printed September 2, 2026

Solo Servings

Yuzu-Kosho Glazed Salmon with Sesame Greens

Name: Yuzu-Kosho Glazed Salmon with Sesame Greens
Ingredients: 1 salmon fillet (about 6 oz), skin on; 1 teaspoon yuzu kosho (Japanese citrus-chile paste); 1 tablespoon mirin; 1 tablespoon soy sauce; 1 teaspoon honey; 2 cups baby bok choy or Chinese broccoli, chopped; 1 clove garlic, sliced thin; 1 tablespoon sesame oil; 1 teaspoon rice vinegar; 1 teaspoon white sesame seeds, toasted; 1 tablespoon vegetable oil; Salt to taste

A single salmon fillet gets a Japanese citrus-chile treatment that's bright, spicy, and takes less than 15 minutes. The bitter greens underneath balance the rich fish perfectly.

2 min Full Chaos 12 ingredients

Ingredients

1 salmon fillet (about 6 oz), skin on
1 teaspoon yuzu kosho (Japanese citrus-chile paste)
1 tablespoon mirin
1 tablespoon soy sauce
1 teaspoon honey
2 cups baby bok choy or Chinese broccoli, chopped
1 clove garlic, sliced thin
1 tablespoon sesame oil
1 teaspoon rice vinegar
1 teaspoon white sesame seeds, toasted
1 tablespoon vegetable oil
Salt to taste

Preparation

Yuzu kosho is a revelation for solo cooks: a fermented paste of citrus peel and chile that instantly elevates any protein. Its complex, spicy-citrus flavor means you need very little to make a big impact.

This recipe is about letting high-quality ingredients shine without overcomplicating things. The salmon cooks quickly, the greens wilt in minutes, and the glaze brings everything together with barely any effort—exactly what you want when cooking for one on a weeknight.

Preparation

In a small bowl, whisk together yuzu kosho, mirin, soy sauce, and honey. This is your glaze.
Pat salmon dry and season lightly with salt. Heat vegetable oil in a non-stick skillet over medium-high heat.
Place salmon skin-side down in the pan. Cook for 4-5 minutes without moving it, until the skin is crispy and the fish is cooked about halfway up the sides.
Flip salmon and brush the top generously with the yuzu kosho glaze. Cook for 2-3 more minutes, then remove to a plate.
In the same pan, add sesame oil and garlic. Cook for 30 seconds, then add the greens. Stir-fry for 2-3 minutes until wilted and tender. Add rice vinegar and season with salt.
Plate the greens and place salmon on top. Drizzle any remaining glaze over the fish.
Sprinkle with toasted sesame seeds and serve immediately.

Solo Servings

Yuzu-Kosho Glazed Salmon with Sesame Greens

July 9, 2026 2 min read Full Chaos 12 ingredients

A single salmon fillet gets a Japanese citrus-chile treatment that's bright, spicy, and takes less than 15 minutes. The bitter greens underneath balance the rich fish perfectly.

Ingredients

0/12 ready

1 salmon fillet (about 6 oz), skin on
1 teaspoon yuzu kosho (Japanese citrus-chile paste)
1 tablespoon mirin
1 tablespoon soy sauce
1 teaspoon honey
2 cups baby bok choy or Chinese broccoli, chopped
1 clove garlic, sliced thin
1 tablespoon sesame oil
1 teaspoon rice vinegar
1 teaspoon white sesame seeds, toasted
1 tablespoon vegetable oil
Salt to taste

The Story & Steps

Preparation

In a small bowl, whisk together yuzu kosho, mirin, soy sauce, and honey. This is your glaze.
Pat salmon dry and season lightly with salt. Heat vegetable oil in a non-stick skillet over medium-high heat.
Place salmon skin-side down in the pan. Cook for 4-5 minutes without moving it, until the skin is crispy and the fish is cooked about halfway up the sides.
Flip salmon and brush the top generously with the yuzu kosho glaze. Cook for 2-3 more minutes, then remove to a plate.
In the same pan, add sesame oil and garlic. Cook for 30 seconds, then add the greens. Stir-fry for 2-3 minutes until wilted and tender. Add rice vinegar and season with salt.
Plate the greens and place salmon on top. Drizzle any remaining glaze over the fish.
Sprinkle with toasted sesame seeds and serve immediately.

More Solo Servings