Korean-Style Grilled Salmon in Sweet Bulgogi Marinade Recipe

Introduction

This Korean-Style Grilled Salmon features tender salmon fillets marinated in a sweet and savory bulgogi sauce. The marinade blends soy sauce, honey, garlic, and ginger for a deliciously flavorful twist on a classic fish dish. It’s quick to prepare and perfect for a weeknight dinner.

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 fish into ¾ to 1-inch thick slices.
2. Step 2: In a medium bowl, combine soy sauce, rice wine, sesame oil, lemon juice, sugar, honey, minced garlic, grated ginger, and black pepper. Stir until the sugar and honey are fully dissolved.
3. Step 3: Add the salmon slices to the marinade and coat them evenly. Let them marinate for 20–30 minutes. For a stronger flavor, marinate a bit longer.
4. Step 4: Choose your 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 salmon for 3–4 minutes until lightly charred and cooked through. Watch closely to prevent overcooking.
   • Baking: Preheat the oven to 450°F (232°C). Place 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 salmon slices for 1–2 minutes per side until browned and cooked through.

Tips & Variations

• For a spicier kick, add a teaspoon of gochujang (Korean chili paste) to the marinade.
• If you prefer less sweetness, reduce the honey or sugar to taste.
• Serve with steamed rice and a side of sautéed vegetables for a complete meal.
• Marinate the salmon in the refrigerator to keep it fresh and safe.

Storage

Store any leftover marinated salmon in an airtight container in the refrigerator for up to 1 day before cooking. Cooked salmon will keep well in the fridge for 2–3 days. To reheat, gently warm in a skillet or oven to avoid drying out the fish.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, frozen salmon can be used but thaw it completely in the refrigerator before marinating for best results.

Is it necessary to marinate the salmon for 30 minutes?

While 20–30 minutes is ideal for flavor absorption, even a shorter marinating time of 10 minutes will add delicious taste to the salmon.

Korean-Style Grilled Salmon in Sweet Bulgogi Marinade Recipe

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4.8 from 54 reviews

This Korean-Style Grilled Salmon features tender, juicy salmon fillets marinated in a sweet and savory bulgogi-inspired sauce. The marinade combines soy sauce, mirin, sesame oil, lemon juice, honey, garlic, and ginger, offering a perfect balance of flavors. Choose to broil, bake, or pan-fry the salmon for a quick, delectable meal that captures the essence of Korean barbecue in a healthy seafood dish.

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

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 more 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 it into ¾ to 1-inch thick slices for even cooking and flavor absorption.
2. Make the Marinade: In a medium bowl, combine soy sauce, rice wine (or white wine), sesame oil, lemon juice, sugar, honey, minced garlic, grated ginger, and black pepper. Stir well until the sugar and honey dissolve completely to create a smooth marinade.
3. Marinate the Salmon: Add the salmon slices to the marinade, ensuring each piece is evenly coated. Allow it to marinate for 20–30 minutes, or longer if you prefer a more intense flavor.
4. Broiling Method: Preheat your oven broiler and position the rack about 6 inches from the heat source. Line a broiler pan with parchment paper or aluminum foil. Place the marinated salmon slices on the pan and broil for 3–4 minutes until lightly charred and cooked through. Keep a close eye to avoid overcooking.
5. Baking Method: Preheat your oven to 450°F (232°C). Line a baking sheet with foil or parchment paper, arrange the marinated salmon on it, and bake for 4–5 minutes until the salmon is cooked to your liking.
6. Pan-Frying Method: Heat a lightly oiled non-stick skillet over medium-high heat. Cook the salmon slices for 1–2 minutes on each side, until nicely browned and cooked through.

Notes

• To enhance the flavor, marinate the salmon for up to 1 hour but no longer as the acidity can start to ‘cook’ the fish.
• If you don’t have mirin, white wine is a good substitute for the marinade.
• Watch salmon closely when broiling to prevent burning, as the sugar can char quickly.
• Adjust the sweetness by adding extra honey or sugar to suit your taste.
• Serve with steamed rice or a fresh salad for a complete meal.

Keywords: Korean grilled salmon, bulgogi marinade, marinated salmon, quick salmon recipe, broiled salmon, Korean seafood