Collect all of the ingredients. If the hamachi kama is frozen, thaw it in a bowl under a thin stream of cold running water for 20 minutes while still in its vacuum-sealed package. You can also defrost the fish in a bowl of ice water for 2 hours (this takes longer but saves water) or in the refrigerator for 9 hours.

Preheat the broiler* for 5 minutes with a rack about 6 inches (15 cm) away from the top heating element (in the center of the oven). When broiling, you control the distance between the broiler and the surface of the food rather than the temperature in the oven. It's like having hotter and cooler zones on your grill. Low (450oF/232oC), Medium (500oF/260oC), and High (550oF/288oC) broiler settings. I usually use the Medium (6-inch) or High (8-inch) setting.

Line a baking sheet with a crinkled sheet of aluminum foil. This keeps the skin of the fish from sticking to the foil.

Place the hamachi kama skin side down on the foil. Season the fish with salt.

Broil for 8-10 minutes on Medium (500oF/260°C) until the surface is blistered and browned. Please keep in mind that the cooking time varies according to the thickness of the fish and the distance between the broiler and the food. The fish does not need to be flipped. With chopsticks or a fork, it should flake easily.

Divide the soy sauce and yuzu juice/extract into individual small dishes. Serve the freshly grilled fish on individual plates with the dipping sauce on the side and a lemon wedge, if desired. To eat, squeeze the lemon over the fish and lightly dip the hamachi kama in the sauce. Enjoy!