A delicious Korean-style grilled salmon recipe that combines sweet and savory flavors with a spicy kick.
Author:Lorenzo Bonucci
Prep Time:10 minutes
Cook Time:10 minutes
Total Time:20 minutes
Yield:2 servings 1x
Category:Main Dish
Method:Grilling
Cuisine:Korean
Diet:Gluten Free
Ingredients
Scale
2 (6-ounce) salmon fillets
1/4 cup soy sauce
2 tablespoons brown sugar
1 tablespoon sesame oil
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1 tablespoon rice vinegar
1 tablespoon gochujang (Korean chili paste)
1 teaspoon black pepper
2 green onions, chopped
1 tablespoon sesame seeds
Instructions
Preheat your grill to medium-high heat.
In a bowl, whisk together soy sauce, brown sugar, sesame oil, garlic, ginger, rice vinegar, gochujang, and black pepper until the sugar is dissolved.
Place the salmon fillets in a shallow dish and pour the marinade over them, ensuring they are well coated. Let them marinate for at least 30 minutes, or up to 2 hours in the refrigerator for more flavor.
Remove the salmon from the marinade and let any excess drip off.
Place the salmon fillets skin-side down on the grill. Grill for about 4-5 minutes on each side, or until the salmon flakes easily with a fork and has nice grill marks.
During the last minute of grilling, sprinkle the chopped green onions and sesame seeds over the salmon.
Serve immediately, garnished with additional green onions and sesame seeds if desired.
Notes
For a spicier kick, increase the amount of gochujang or add sliced jalapeños to the marinade.
Serve with steamed rice and sautéed vegetables for a complete meal.