Imagine sinking your teeth into a perfectly grilled salmon fillet, glazed with a fiery Korean chili paste that dances between sweet, spicy, and umami flavors. This Spicy Korean Grilled Salmon isn't just a meal—it's a culinary adventure that transforms an ordinary dinner into an extraordinary experience. Whether you're a seafood lover, a spice enthusiast, or someone looking to impress dinner guests, this recipe promises to elevate your cooking game and transport your palate straight to the vibrant streets of Korea.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Korean
Serves: 4 servings
Ingredients
- 4 salmon fillets
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 2 teaspoons sugar
- 2 green onions, chopped
Instructions
- Prepare the marinade by combining gochujang, soy sauce, sesame oil, and sugar in a small bowl. Whisk until the ingredients are thoroughly mixed and form a smooth, glossy sauce.
- Pat the salmon fillets dry with paper towels to remove excess moisture. This helps the marinade adhere better and promotes better caramelization during grilling.
- Place the salmon fillets in a shallow dish and pour the marinade over them, ensuring each fillet is evenly coated. Let the salmon marinate for 10-15 minutes at room temperature.
- Preheat your grill or grill pan to medium-high heat (around 400-450°F). Clean and oil the grill grates to prevent the salmon from sticking.
- Remove the salmon from the marinade, letting excess sauce drip off. Reserve the remaining marinade for basting.
- Place the salmon skin-side down on the grill. Cook for 4-5 minutes, occasionally brushing with reserved marinade.
- Carefully flip the salmon and grill for an additional 3-4 minutes, or until the fish is cooked through and reaches an internal temperature of 145°F.
- Transfer the grilled salmon to a serving platter and garnish with chopped green onions.
- Serve immediately with steamed rice or your preferred side dish, enjoying the spicy and savory Korean-style flavors.
Tips
- Pat the salmon fillets completely dry before marinating to ensure the best possible caramelization and flavor absorption.
- Don't marinate the salmon for too long—15 minutes is ideal to prevent the acid in the marinade from breaking down the fish's delicate proteins.
- Use a meat thermometer to check that the salmon reaches 145°F for perfect doneness without overcooking.
- If you don't have a grill, this recipe works beautifully in a cast-iron skillet or grill pan.
- For extra flavor, consider toasting some sesame seeds to sprinkle on top just before serving.
- Always let the salmon rest for a few minutes after grilling to allow the juices to redistribute, ensuring a moist and tender result.
Nutrition Facts
Calories: 240kcal
Carbohydrates: 8g
Protein: 35g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 60mg
