For the Flavor-Packed Marinade
¼ cup (60ml) soy sauce (low-sodium preferred)
2 tbsp (40g) brown sugar, packed
1 tbsp (15ml) sesame oil (toasted for best flavor)
2 cloves garlic, finely minced
1 tsp fresh ginger, grated
1 tbsp (15ml) rice vinegar (or apple cider vinegar)
1 tbsp (18g) gochujang (Korean red chili paste – adjust for heat)
1 tsp black pepper, freshly ground
For the Salmon & Finish
2 (6 oz / 170g each) salmon fillets, skin-on or skin-off
2 green onions, thinly sliced
1 tbsp toasted sesame seeds
✅ Optional Upgrades:
1 tsp honey or maple syrup for extra shine
Red pepper flakes for more heat
A splash of mirin for added sweetness
Step-by-Step Instructions
1. Preheat Grill
Heat your grill to medium-high (375–400°F / 190–200°C).
Clean and lightly oil the grates to prevent sticking.
2. Make the Bulgogi Marinade
In a medium bowl:
Whisk together soy sauce, brown sugar, sesame oil, garlic, ginger, rice vinegar, gochujang, and black pepper until sugar dissolves and mixture is smooth.
✅ Taste and adjust: More gochujang for heat, more sugar for sweetness.
3. Marinate the Salmon
Place salmon fillets in a shallow dish or resealable bag.
Pour marinade over them, turning gently to coat every side.
Refrigerate at least 30 minutes, or up to 2 hours for deeper flavor.
✅ Don’t exceed 2 hours—acid can start to "cook" the fish.
4. Grill to Perfection
Remove salmon from marinade and let excess drip off (don’t wipe).
Place on the grill:
Skin-side down first (if using skin-on), pressing lightly for even contact.
Grill 4–5 minutes per side, depending on thickness, until:
Internal temperature reaches 125–130°F (52–54°C) for medium
Fish flakes easily with a fork
Surface has beautiful grill marks
✅ Flip only once—gentle handling prevents breakage.
5. Add Fresh Toppings
During the last minute of grilling:
Sprinkle chopped green onions and sesame seeds directly onto the salmon so they warm and adhere.
6. Serve Hot & Glorious
Transfer to plates immediately.
Garnish with extra green onions and a sprinkle of sesame seeds if desired.
Serve with:
Steamed white or brown rice
Kimchi or pickled vegetables
Sautéed bok choy or stir-fried greens
✅ Leftovers? Reheat gently in the oven—the glaze stays sticky!
You Must Know
Use real gochujang —not sriracha or chili oil. It adds depth, not just heat.
Don’t over-marinate —salmon is delicate; too long = mushy texture.
Tastes better the next day? Reheats beautifully in oven or air fryer.
Freezer-friendly? Best fresh—but freeze unmarinated fillets for later use.
Storage Tips
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in skillet over medium-low heat, or in oven at 325°F for 8–10 mins.
Freeze for up to 3 months —thaw overnight before reheating.
Ingredient Substitutions
Gochujang
Sriracha + ½ tsp sugar + ½ tsp miso (partial substitute)
For heat and umami
Soy sauce
Tamari (GF), coconut aminos (low-sodium)
Dietary needs
Brown sugar
Honey, maple syrup, or coconut sugar
Natural alternatives
Salmon
Arctic char, trout, or firm tofu (for vegan)
Protein variation
Rice vinegar
Apple cider or lemon juice
Tang substitutes
Serving Suggestions
Serve family-style on a platter with chopsticks.
Great for potlucks—bring the whole tray!
Double the batch and freeze half for future joy.
Pack in bento boxes for elegant lunches.
Cultural Context
Rooted in Korean culinary traditions and modern fusion cuisine, this recipe celebrates how beloved flavors—sweet, spicy, garlicky, umami—can be reimagined. Found at weeknight tables, creative kitchens, and foodie gatherings alike, it honors the joy of sharing food that’s both nourishing and exciting.
Pro Tips
Double the recipe? Yes—perfect for feeding a crowd. Use two grills or work in batches.
Want more caramelization? Brush with extra marinade in the last 2 mins (avoid raw sauce).
Make ahead: Marinate 1–2 hours ahead. Grill when ready.
Label your dish: People will ask for the recipe.
Say “ready?” before serving —it’s part of the ritual.
Frequently Asked Questions
Q: Can I bake instead of grill?
A: Absolutely! Bake at 400°F for 12–15 mins, broiling last 2 mins for color.
Q: Why did my salmon stick to the grill?
A: Likely grill wasn’t hot enough or grates weren’t oiled. Preheat well and grease thoroughly.
Q: Is this gluten-free?
A: Only if using GF soy sauce/tamari and verifying all ingredients.
Q: Can I make it in a pan?
A: Yes! Sear skin-side down in a hot skillet 5–6 mins, flip, finish 3–4 mins.
Q: Can I air fry it?
A: Yes! Air fry at 375°F for 8–10 mins, flipping halfway.
Allergy Information
Contains: fish, soy (in soy sauce).
Gluten-free option: Use certified GF soy sauce.
Nut-free: This recipe is naturally nut-free.
Always check labels—especially on processed sauces and seasonings.
Nutrition Facts (Per Serving – Approximate)
Based on 2 servings (1 fillet + marinade)
Calories: 380
Fat: 22g
Saturated Fat: 5g
Carbohydrates: 16g
Fiber: 1g
Sugar: 12g
Protein: 32g
Sodium: 980mg
Note: Nutrition values are estimates and may vary based on brands and substitutions. Not intended as medical advice.
This salmon doesn’t shout. It sizzles loudly, fragrant and inviting, saying everything a great meal should: “Grab me. Share me… maybe.” That’s how the best ones begin—not with silence, but with spice, soul, and someone who says, “Let’s make it together.”
