If you’re craving a fast, flavorful dinner that tastes like it came straight from a high-end Korean BBQ spot, this bulgogi-inspired salmon delivers big flavor with very little effort. The marinade brings together sweet, savory, spicy, and smoky notes that soak beautifully into the tender salmon, giving you a restaurant-quality meal right off the grill.
Ingredients
| Ingredient | Quantity |
|---|---|
| Salmon fillets | 2 (6-ounce) |
| Soy sauce | 1/4 cup |
| Brown sugar | 2 tablespoons |
| Sesame oil | 1 tablespoon |
| Garlic, minced | 2 cloves |
| Fresh ginger, grated | 1 teaspoon |
| Rice vinegar | 1 tablespoon |
| Gochujang (Korean chili paste) | 1 tablespoon |
| Black pepper | 1 teaspoon |
| Green onions, chopped | 2 |
| Sesame seeds | 1 tablespoon |
Instructions
Preheat your grill to medium-high heat. In a bowl, whisk together the soy sauce, brown sugar, sesame oil, garlic, ginger, rice vinegar, gochujang, and black pepper until everything is well blended and the sugar has dissolved. Place the salmon in a shallow dish and pour the marinade over the fillets, making sure each piece is coated evenly. Let the salmon marinate for at least 30 minutes or up to 2 hours in the refrigerator for deeper flavor. Remove the salmon and allow the excess marinade to drip off. Lay the fillets skin-side down on the hot grill and cook for 4–5 minutes per side, or until the salmon flakes easily and has charred grill marks. In the final minute, scatter the green onions and sesame seeds over the top. Serve right away, adding extra green onions and sesame seeds if you like.
Notes
If you enjoy more heat, add extra gochujang or toss in thinly sliced jalapeños. Pair the salmon with steamed rice and sautéed vegetables for a complete, satisfying meal.
Nutrition
Serving Size: 1 salmon fillet
Calories: 350
Sugar: 6g
Sodium: 800mg
Fat: 20g
Saturated Fat: 3g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 0g
Protein: 34g
Cholesterol: 70mg
