Prepare the salmon with a sprinkle of salt and pepper. Let it sit for 10 minutes.
Dredge the salmon pieces with all purpose flour until fully coated. Now, prepare the sauce. Mix yuzu kosho, mayonnaise, lemon (or yuzu) juice, and your preferred stock. Stir well until the ingredients are well incorporated.
Melt butter on the frying pan and cook the dredged salmon over medium high heat until it has a crispy exterior. Make sure to flip and cook both sides thoroughly.
After the fish is fully cooked, move it to a plate and spoon the sauce on top of the fish.
You can serve the dish with potato wedges and veggies.