1 cup yujacha mix (Basically, it's marmalade made from Asian citron, also called yuzu.)
1/4 cup rice vinegar
1 tablespoon sugar
1 teaspoon ê³ ì¶”ê°€ë£¨ gochugaru (coarse spicy red pepper powder or flakes)
Warm the yujacha, vinegar and red pepper flakes in a small saucepan over low heat until warm. Keep the sauce warm while the salmon is baking.
Preheat the oven to 450 degrees F. Place the salmon, skin-side down, on a nonstick baking sheet or nonstick pan with an oven-proof handle. Bake until the salmon is cooked through, which is about 12 to 15 minutes.
Place the baked salmon on a plate, skin-side down, and ladle the yujacha sauce on top to serve.