Korean-Style Grilled Salmon in Sweet Bulgogi Marinade Recipe

Introduction

Salmon Bulgogi is a delicious fusion dish that combines rich, tender salmon with the sweet and savory flavors of Korean bulgogi marinade. This recipe is quick to prepare and perfect for anyone looking to enjoy a tasty and wholesome meal with a Korean twist.

Ingredients

• 1 pound salmon fillet, preferably with skin
• 3 tablespoons soy sauce
• 1 tablespoon rice wine (mirin) or white wine
• 1 teaspoon sesame oil
• 1 tablespoon lemon juice
• 1 tablespoon sugar
• 1 tablespoon honey (or more sugar if preferred)
• 2 teaspoons minced garlic
• 1 teaspoon grated ginger
• Black pepper to taste

Instructions

1. Step 1: Remove any bones from the salmon fillet and cut the fillet into slices about ¾ to 1 inch thick.
2. Step 2: In a medium bowl, combine soy sauce, rice wine, sesame oil, lemon juice, sugar, honey, garlic, ginger, and black pepper. Stir until the sugar and honey are fully dissolved.
3. Step 3: Add the salmon slices to the marinade, coating them evenly. Let them marinate for 20–30 minutes to absorb the flavors.
4. Step 4: Choose a cooking method:
   • Broiling: Preheat the broiler and position the oven rack about 6 inches from the heat source. Line a broiler pan with parchment paper or foil. Broil the salmon for 3–4 minutes until lightly charred and cooked through, watching carefully to avoid overcooking.
   • Baking: Preheat the oven to 450°F (232°C). Place the salmon on a parchment- or foil-lined baking sheet. Bake for 4–5 minutes until done.
   • Pan-Frying: Heat a lightly oiled non-stick skillet over medium-high heat. Cook the salmon slices for 1–2 minutes per side until nicely browned and cooked through.

Tips & Variations

• For a spicier kick, add a teaspoon of gochujang (Korean chili paste) to the marinade.
• If you don’t have rice wine, a mild white wine or apple juice can work as a substitute.
• Marinate the salmon up to 1 hour for a deeper flavor, but avoid much longer to maintain the fish’s texture.
• Serve with steamed rice and sautéed vegetables for a complete meal.

Storage

Store any leftover cooked salmon in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave to prevent drying out. The marinated but uncooked salmon can be refrigerated up to 24 hours before cooking, but it’s best served fresh for optimal texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of fish for this marinade?

Yes, the bulgogi marinade works well with firm, meaty fish such as cod, halibut, or tuna. Adjust cooking times accordingly to avoid overcooking thinner fillets.

Is soy sauce necessary in the marinade?

Soy sauce provides the signature umami and saltiness essential to bulgogi’s flavor. For a gluten-free option, use tamari or a gluten-free soy sauce alternative.

Korean-Style Grilled Salmon in Sweet Bulgogi Marinade Recipe

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4.7 from 110 reviews

Salmon Bulgogi is a modern Korean-inspired dish that combines tender salmon fillets with a sweet and savory bulgogi marinade. This fusion recipe highlights the rich umami flavors of soy sauce, garlic, and ginger balanced by sweetness from honey and sugar. Whether broiled, baked, or pan-fried, the salmon absorbs the marinade’s depth, resulting in a quick, flavorful, and satisfying seafood meal that is both healthy and easy to prepare.

• Author: Isla
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Broiling
• Cuisine: Korean Fusion
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Salmon

• 1 pound salmon fillet, preferably with skin

Marinade

• 3 tablespoons soy sauce
• 1 tablespoon rice wine (mirin) or white wine
• 1 teaspoon sesame oil
• 1 tablespoon lemon juice
• 1 tablespoon sugar
• 1 tablespoon honey (or additional sugar if preferred)
• 2 teaspoons minced garlic
• 1 teaspoon grated ginger
• Black pepper to taste

Instructions

1. Prepare the Salmon: Remove any bones from the salmon fillet and cut the fillet into ¾ to 1-inch thick slices to ensure even cooking and optimal marinade absorption.
2. Make the Marinade: In a medium-sized bowl, thoroughly mix the soy sauce, rice wine (or white wine), sesame oil, lemon juice, sugar, honey, minced garlic, grated ginger, and black pepper until the sugar and honey are fully dissolved, creating a well-balanced bulgogi marinade.
3. Marinate the Salmon: Add the salmon slices to the marinade and coat each piece evenly. Let the salmon marinate for 20 to 30 minutes to allow the flavors to infuse deeply; you can marinate longer if preferred for a stronger taste.
4. Choose Cooking Method: You may broil, bake, or pan-fry the salmon based on your preference:
5. Broiling: Preheat your broiler and position the oven rack about 6 inches from the heat source. Line a broiler pan with parchment paper or foil for easy cleanup. Broil the salmon for 3 to 4 minutes until the surface is lightly charred and the fish is cooked through. Monitor carefully to avoid overcooking.
6. Baking: Preheat the oven to 450°F (232°C). Place the marinated salmon pieces on a parchment- or foil-lined baking sheet. Bake for 4 to 5 minutes until the salmon is cooked and flakes easily with a fork.
7. Pan-Frying: Heat a lightly oiled non-stick skillet over medium-high heat. Cook the salmon slices for 1 to 2 minutes on each side until the salmon is browned and cooked through but still moist inside.

Notes

• Adjust the sweetness by increasing or decreasing honey or sugar based on your preference.
• For best flavor, avoid overcooking the salmon as it can become dry; the fish should flake easily but remain moist.
• Substitute rice wine with white wine if mirin is unavailable.
• Salmon skin can be left on for extra texture and nutrients or removed based on preference.
• Use fresh minced garlic and ginger for the best aromatic flavor.
• Serve with steamed rice and Korean side dishes like kimchi for an authentic meal experience.

Keywords: Korean salmon recipe, bulgogi marinade, grilled salmon, Korean seafood, quick dinner, healthy salmon dish