Name: Fermented Soy-Koji Salmon Steak with Umami Broth
Prep time: 24 h
Total time: 24 h
Yield: 2 servings
Ingredients: 900g fresh salmon fillet, skin-on (cut into 2 thick steaks); 50g shio koji (fermented rice inoculated with koji mold and salt); 20g white miso paste; 15g dark soy sauce; 15g maple syrup; 20g ginger, finely grated; 20g scallions, finely sliced; 1L dashi (kombu and bonito stock or vegan dashi); 200g silken tofu, cubed; 30g wakame seaweed, rehydrated; 10g toasted sesame oil; 2 tbsp neutral oil (for searing); Salt, to taste

Fermented Soy-Koji Salmon Steak with Umami Broth

FluffyApple5867

Inspired by the experimental ethos of David Zilber, this dish fuses Japanese fermentation with Pacific Northwest bounty. Salmon steaks are gently aged with shio koji, unlocking umami and tenderness before being lacquered with a miso-maple-ginger glaze and pan-seared for crispness. The salmon is nestled atop a silken dashi broth with tofu and wakame, evoking the comforting depth of a miso soup. Each bite layers the nutty, sweet, and savory notes of fermentation, the briny pop of seaweed, and the luscious richness of salmon—making for a unique, boundary-pushing dinner that’s still completely craveable. Perfect for culinary adventurers and fermentation fans alike.

Ingredients

Instructions

Pat the salmon steaks dry. Rub each generously with shio koji and a touch of salt. Let ferment uncovered in the fridge for 24 hours (on a rack, over a tray).
Wipe off excess koji. Mix miso, soy sauce, maple syrup, and grated ginger. Brush over the salmon.
Heat neutral oil in a large nonstick or cast iron pan over medium-high. Sear salmon steaks, skin side down, 3-4 minutes until crisp. Flip and sear 2-3 minutes more. Remove and keep warm.
In a large saucepan, bring dashi to a gentle simmer. Add tofu, wakame, and scallions; heat through without boiling.
Ladle broth, tofu, and seaweed into wide bowls. Place salmon steak on top. Drizzle with toasted sesame oil and remaining miso glaze. Garnish with extra sliced scallions.
Serve immediately, savoring the interplay of deep umami, fermented complexity, and rich, flaky salmon.