I absolutely love salmon! Here’s my favorite way to cook this omega-3 rich fish. I pair it with a sweet and savory bulgogi marinade, hence the name – salmon bulgogi. The flavorful marinade works wonderfully with the rich, oily fish. Bulgogi is a marinated meat dish made with thin slices of beef. In the past, I posted a variation made with chicken, dak bulgogi. It’s one of the most popular recipes on my blog, so try it if you haven’t.
The salmon is thinly cut for quick marinating. Buy salmon with skin if you can. The skin helps hold the thin flesh together. Always make sure the fish you buy is fresh. You can cook the salmon any way you want. My favorite way is quick broiling. The high heat cooks the fish very fast while giving a nice char, but be careful not to overcook.
The marinade is easy to whip up, and the fish cooks very quickly, making this dish a perfect weeknight meal! I served it here with plain rice and sesame broccoli.
Salmon Bulgogi
Ingredients
- 1 pound salmon fillet preferably with skin
Marinade
- 3 tablespoons soy sauce
- 1 tablespoons rice wine or mirin or white wine
- 1 teaspoon sesame oil
- 1 tablespoon lemon juice
- 1 tablespoon sugar
- 1 tablespoon honey or more sugar
- 2 teaspoons roughly minced garlic
- 1 teaspoon grated ginger
- black pepper to taste
Instructions
- Pull the bones from the salmon if there are any. Cut the salmon fillet into 3/4-inch thick pieces.
- In a medium size bowl, mix the marinade ingredients until the sugar and honey have dissolved. Coat the salmon pieces with the marinade. Marinate for 20 to 30 minutes (longer if you have time).
- Set the oven rack 6 inches below the heating element. Preheat the broiler. Place the salmon in a broiling pan lined with parchment paper or aluminum foil. Broil about 3 to 4 minutes until the salmon is cooked and slightly charred. Watch closely as not to overcook.
