Yeoneojang is a raw salmon dish that’s marinated in a soy sauce based marinade. You’ll love this buttery salmon that’s deliciously savory!
Yeoneojang (연어장) is a raw salmon dish marinated in a mild soy-sauce based marinade. Yeoneo (연어) is the Korean word for salmon, and jang (장) refers to soy sauce in this case. If you enjoy eating raw fish, such as hoe (회) or sashimi, this truly is a recipe salmon lovers will instantly fall in love with.
If eating raw fish is not your cup of tea, check out my salmon bulgogi instead.
Over the last decade or so, salmon has been increasingly available and popular in Korea. The country now is one of the largest buyers of Norwegian salmon in Asia. A few years ago, Korea also became the first country in Asia to successfully produce farmed salmon.
Not surprisingly, yeoneojang has become very popular in recent years because Koreans love soy sauce marinated raw seafood such as gejang (crabs) and saeujang (shrimp).
Salmon is a great source of protein and high in omega-3 fatty acids. As is the case with the consumption of any raw seafood, be sure to use only the high-quality and properly handled fresh salmon. Always eat any raw fish at your own risk.
The marinade
I made the marinade very simple here — soy sauce, rice wine, and sugar. Sometimes, I throw in a small piece of dasima (dried kelp), peppercorns, and/or some garlic and ginger slices.
For gejang, Korean cooks normally use a wide range of aromatic ingredients for the brine to eliminate the fishy taste of raw crabs. But, I find it not absolutely necessary for salmon. This simple, slightly sweet and savory sauce perfectly complements the rich, flavorful fish!
How to serve yeoneojang
The salmon is ready to be eaten in 4 to 5 hours, but it’ll be better the next day and best to be consumed within 2 days.
You can simply serve it as a side or main dish. However, yeoneojang is commonly served on top of rice as a deopbap (a rice bowl with toppings). Garnish it with thin slices of onion and/or micro greens or baby sprouts, but optional. Spoon some marinade over the salmon and rice. The marinade/sauce is delicious mixed with the rice.
Yeoneojang is also commonly enjoyed with wasabi (Japanese horseradish). Serve it on the side if you like.
This marinated salmon can be a great addition to your poke bowl as well.
For more Korean cooking inspirations, follow along on YouTube, Pinterest, Twitter, Facebook, and Instagram.
Ingredients
- 1 pound fresh salmon
For the marinade (see note 1):
- 1/2 cup soy sauce
- 1 cup water
- 1/4 cup rice wine
- 1.5 tablespoons sugar
For the vegetables:
- 1/2 small onion
- 1 or 2 green and/or red chili peppers
- 1/2 lemon
Optional garnish and condiment for serving:
- Thin slices of onion and lemon
- micro greens/baby sprouts
- wasabi (Japanese horseradish)
Instructions
- Bring all the marinade ingredients to a boil over medium high heat and briefly boil for a minute or two. Cool completely.
- Thinly slice the onion, chili pepper(s), and lemon.
- Cut the salmon fillet into small pieces (about 1/4-inch thick and 2 to 3 inch long).
- Place the salmon in an airtight container. Add the chili pepper, onion and lemon slices. Keep it in the fridge while waiting for the marinade to cool.
- Pour the marinade over the salmon (see note 2). Refrigerate. The salmon is ready to eat after 4 to 5 hours, but it will be better the next day and best to consume it within 2 days.
- How to serve: You can simply serve it as a side or main dish with a bowl of rice. Or, serve it on top of rice as a rice bowl (deopbap). Garnish it with optional thin slices of fresh onion and/or microgreens or baby sprouts. Spoon some marinade over the salmon and rice. Serve wasabi on the side if you like.
Notes
- You can also throw in a small piece of dasima (dried kelp), peppercorns, and/or some garlic and ginger slices if you want. Boil a little longer (5 min) if you're adding these ingredients.
- Depending on the size of the container, you may have a little extra marinade. Keep it in the fridge and use it as a sauce for stir-frying or as a dipping sauce.
Vi says
Thank you so much for sharing!!! I just made this last night and I am eating it now!!! The slices of lemon the the marinade soaked into the salmon and it tastes amazing. Yummy!!!
Hyosun says
Happy to hear that! Thanks for trying it out and letting me know how it turned out for you!!
Brian says
This looks great. I’ll definitely give our a try! Can the marinade be used again for a second or third batch, or would your recommend throwing it out and making a new marinade?
anon says
I made this with tuna because it was cheaper than salmon. I cut it into cubes like poke and added minced garlic, sesame seeds, shredded geem, and a touch of gochukaru!
raja says
i made it exactly as the recipe says but my salmon turned light brown and the texture was inconsistent (some normal some flaky) help?
Hyosun says
Hmm the color probably is because of the soy sauce, but not sure why the texture of the salmon turned inconsistent as long as they were all submerged in the sauce.
TraciT says
I wonder if some slices were directly in contact with the lemon? The acid there could ‘cook’ the fish.
Hyosun says
I haven’t noticed that with mine.
Onedeer says
This isn’t a terrific recipe! It became an instant favorite. Making it again tonight. Love letting it sit refrigerator good night before serving.
Taemi says
Where have you typically found fresh sushi, sashimi grade salmon? Thank you
Hyosun says
I’ve been using farmed Atlantic salmon from Norway from a local Whole Foods store. In the U.S., there are really no regulations or standards for sashimi grade, although when the store says it is then it may indicate they handled the fish properly. Do your own research to see what’s available in your local area.
Dolly says
Hello, I was wondering if you buy a pound of salmon from deli section of whole foods or do you thaw frozen salmon then use that? 🙂 thank you
Hyosun says
I’ve done both (fresh from the seafood section and frozen). The thawed frozen one gives a texture not as soft as the fresh one, but the taste is still good. Please buy and eat any raw fish at your own risk as even the same chain/store could have fish at different quality and conditions.
Bianca mona says
Is it possible to do this with raw tuna too?
Lee says
What kind of rice wine do you use?
Hyosun says
I mostly use Korean Mirim (미림) by Lotte, but sometimes use soju.
Chisun Chun says
Can you use this recipe for fresh tuna, sushi grade?
Hyosun says
I haven’t tried it, but I don’t see why not.
Jeremy says
I just tasted my finished product and it is an immediate new favorite of mine. Thank you!
Hyosun says
oh yay!!! I’m so glad to hear that! It’s my family favorite too.
Jessie says
What soy sauce do you use?
Hyosun says
Please check my Korean Essential Seasoning Ingredients Soy Sauce section. Thank you!
Mitchell Lee says
Hello! I had a quick question. When you say fresh salmon, do you mean Sashimi grade salmon? Or is any supermarket salmon good enough?
Hyosun says
Actually, there are really no standards that regulate “sashimi grade.” If the store labeled it as sashimi grade, it probably has been handled properly. I wouldn’t say any supermarket salmon is good. It all depends on how the salmon has been handled and stored. From what I read on the internet, flash frozen and/or farmed (responsibly or sustainably) salmon has lower risk.
Will says
Sashimi grade means that the fish has been frozen for 2 or 3 days per FDA regulation. This is to kill the worms. Especially in wild salmon
Julia says
Hi! This looks incredible and I can’t wait to make it – is the rice wine like Japanese mirin or sake, or is it like rice wine vinegar? Thanks!!
Hyosun says
Yes you can use mirin or sake but no vinegar.
Steve says
A new favorite in the household. Thank you.
Hyosun says
Awesome!! Happy to hear that.
Steffan Omazik says
I have had a dish similar in south Korea. The Food there is fantastic and hardly has a mention in the West’s culinary press. Also the North Korean dishes, varied are delightful and mouth watering. I for one recommend these tasty treats and crave for more. Yours sincerely. whan mer’dish.
Hyosun says
Thank you for sharing your story in Korea! Hope you try making this dish.