Korean Salmon Recipes
KOREAN-STYLE BARBECUE SALMON
This easy grilled salmon gets its spicy-sweet flavor from a quick marinade that doubles as a basting sauce. Crisp-tender cabbage and rice complete the experience.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Make the sauce: Whisk the gochujang, soy sauce, sesame oil, lemon juice, sugar, ginger and garlic in a small bowl.
- Prepare the salmon: Remove 3 tablespoons of the sauce to a large bowl and add the salmon; rub all over to coat. Cover and refrigerate 30 minutes. Set aside the remaining sauce for basting.
- Preheat a grill to medium high. Oil the grates. Brush the cabbage wedges all over with 2 tablespoons vegetable oil and season with salt and pepper. Remove the salmon from the marinade; pat dry with a paper towel. Season with salt and pepper and brush both sides with the remaining 1 tablespoon vegetable oil.
- Grill the salmon, skin-side up, until well marked, 4 to 5 minutes. Flip and brush with the reserved sauce. Grill until cooked through, 3 to 5 minutes. Meanwhile, grill the cabbage wedges, flipping often, until crisp-tender, about 10 minutes. Transfer the salmon and cabbage to plates; sprinkle with scallions and drizzle with sesame oil. Serve with rice.
KOREAN SALMON SKEWERS WITH RICE SLAW
This easy dinner is light and lovely, with so many delicious flavors and textures all in one stunning dish. It's so impressive that I often serve it to guests. -Janice Elder, Charlotte, North Carolina
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Preheat broiler. Drain pineapple, reserving juice. For glaze, whisk together honey, 1 tablespoon gochujang and 1/2 cup of the pineapple juice. For slaw, mix the remaining pineapple juice and gochujang until smooth; toss with coleslaw mix, rice, cranberries and almonds. Let stand, covered, until serving., On 8 metal or soaked wooden skewers, alternately thread salmon and pineapple chunks. Place on a foil-lined 15x10x1-in. pan., Broil kabobs 4-5 in. from heat until fish just begins to flake easily with a fork, 5-6 minutes; brush frequently with glaze during the last 2 minutes. Brush kabobs with remaining glaze; serve with slaw.
Nutrition Facts : Calories 533 calories, Fat 15g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 310mg sodium, Carbohydrate 74g carbohydrate (42g sugars, Fiber 6g fiber), Protein 26g protein.
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