Korean Marinated Salmon
Korean Marinated Salmon
Ingredients
For the Marinade
- 1/2 cup light soy sauce
- 1/4 cup water
- 1/2 tablespoon sesame oil
- 2 tablespoons sugar
- 1 tablespoon honey, or up to 2 tablespoons, to taste
For Serving
- 1 1/2 pounds salmon fillet, skin on or off, cut into desired pieces
- 4 cups cooked rice, warm
- 4 egg yolk
- 1 tablespoon sesame seeds, toasted, for garnish
- 2 green onions, thinly sliced, for garnish
Instructions
- 1
In a small saucepan, combine the light soy sauce, water, sesame oil, sugar, and honey. Whisk gently to combine the ingredients.
⏱️ 2 min
- 2
Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring continuously until the sugar and honey are fully dissolved. As soon as it begins to simmer and the ingredients are combined, immediately remove the saucepan from the heat.
⏱️ 3 min
- 3
Allow the marinade to cool completely to room temperature. This can be done by letting it sit on the counter or by placing the saucepan in an ice bath for quicker cooling.
⏱️ 60 min
- 4
While the marinade cools, prepare the salmon. Slice the salmon fillet into desired pieces. You can cut it into thin sashimi-style slices, thicker chunks, or even leave it as a whole fillet if preferred.
⏱️ 5 min
- 5
Place the sliced salmon into a clean, non-reactive container or a resealable bag. Once the marinade has cooled completely, pour it over the salmon, ensuring all pieces are well coated or submerged in the liquid.
⏱️ 3 min
- 6
Cover the container or seal the bag and refrigerate for at least 1 hour, or preferably 2-4 hours, to allow the salmon to absorb the flavors of the marinade. For a stronger flavor, you can marinate for up to 6 hours.
⏱️ 60 min
- 7
To serve, spoon warm cooked rice into individual bowls. Arrange the marinated salmon pieces over the rice. Carefully place one egg yolk on top of each serving of salmon. Garnish generously with toasted sesame seeds and thinly sliced green onions.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Korean Marinated Salmon
For the Marinade
- 1/2 cup light soy sauce
- 1/4 cup water
- 1/2 tablespoon sesame oil
- 2 tablespoons sugar
- 1 tablespoon honey, or up to 2 tablespoons, to taste
For Serving
- 1 1/2 pounds salmon fillet, skin on or off, cut into desired pieces
- 4 cups cooked rice, warm
- 4 egg yolk
- 1 tablespoon sesame seeds, toasted, for garnish
- 2 green onions, thinly sliced, for garnish
Instructions
- 1
In a small saucepan, combine the light soy sauce, water, sesame oil, sugar, and honey. Whisk gently to combine the ingredients.
⏱️ 2 min - 2
Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring continuously until the sugar and honey are fully dissolved. As soon as it begins to simmer and the ingredients are combined, immediately remove the saucepan from the heat.
⏱️ 3 min - 3
Allow the marinade to cool completely to room temperature. This can be done by letting it sit on the counter or by placing the saucepan in an ice bath for quicker cooling.
⏱️ 60 min - 4
While the marinade cools, prepare the salmon. Slice the salmon fillet into desired pieces. You can cut it into thin sashimi-style slices, thicker chunks, or even leave it as a whole fillet if preferred.
⏱️ 5 min - 5
Place the sliced salmon into a clean, non-reactive container or a resealable bag. Once the marinade has cooled completely, pour it over the salmon, ensuring all pieces are well coated or submerged in the liquid.
⏱️ 3 min - 6
Cover the container or seal the bag and refrigerate for at least 1 hour, or preferably 2-4 hours, to allow the salmon to absorb the flavors of the marinade. For a stronger flavor, you can marinate for up to 6 hours.
⏱️ 60 min - 7
To serve, spoon warm cooked rice into individual bowls. Arrange the marinated salmon pieces over the rice. Carefully place one egg yolk on top of each serving of salmon. Garnish generously with toasted sesame seeds and thinly sliced green onions.
⏱️ 2 min