This Korean baked salmon recipe couldn’t be easier!
Salmon is now being farmed in South Korea and has become so popular used in recipes like this baked salmon. With advances in salmon farming methods, it is now one of the most consumed fish in Korea and it’s recipes like this Korean baked salmon that are attracting people to it. You can literally make this baked salmon in less than 30 minutes, making it a light and delicious recipe that’s perfect for an after-work meal or a posh weekend dinner party.
So easy and so good!
Your choice of fish…
As salmon is now so popular in South Korea, I used nice thick cuts which worked fantastically well in this recipe.
You could, however use other types of fish. The cooking instructions might vary though so if using other fillets for this Korean grilled fish recipe, be sure to watch it closely.
Get even more out of this easy baked salmon recipe!
Not only is this Korean baked salmon great as is, it’s also amazing served in other ways.
Salmon is one of those fish that can be served hot or cold whenever you like. Have leftovers? This baked salmon is also amazing stirred into a salad, warmed through with pasta or simply eaten on top of crackers.
What you’ll need for this baked salmon recipe…
This really can be whipped up in less than 30 minutes if you get your ingredients together first. Make the marinade and prepare the garnishes and you’re off!
Salmon: This baked salmon recipe can be made with fillets or a whole side of salmon. The recipe will work for any sized cuts.
Soy sauce: This gives the salmon a delicious and recognisable salty flavour.
Gochugaru: This is Korean chilli flakes. They are different to other chilli flakes and worth sourcing. You can pick them up at Asian grocers and online here.
Gochujang: Like gochugaru, gochugang is a must when making many Korean recipes. This is a special bright red chilli paste which you can get at Asian grocers and online here.
Sesame oil: Sesame oil adds depth to the dish with a delicious flavour of toasted sesame seeds.
Find the printable recipe with measurements below.
Sesame seeds: You can either garnish with sesame seeds directly from the pack or toast the a little in a dry frying pan for additional flavour.
Spring onions (scallions): These are mainly to add a bit of colour. Thinly slice them and sprinkle over the top.
Shopping for salmon…
In the UK, we are very lucky to be able to get both farmed and wild salmon. Wild salmon is the best but it is also more expensive. Following is a guide to shopping for the right salmon for this baked salmon recipe.
Wild salmon: You will find wild salmon at many larger supermarkets and fishmongers. Often it has already been cut into fillets so it is a bit difficult to see how fresh it is. Still, if you find it and the date looks good, pick some up.
Whole salmon: Both wild and farmed salmon are sold whole and this is the best way to see how fresh the salmon is. Look at the eyes. If they are clear and not at all cloudy, it’s most likely freshly caught. You will also be able to tell the difference between fresh and wild salmon but the fins.
Wild salmon vs farmed salmon: Wild salmon will have larger developed fins that look really healthy. Farmed salmon will have smaller, less developed fins. This is because the farmed salmon has lived in a small area and are fed. The fish does not need to go out and look for food. Because of the natural diet, the flesh of wild is also a deeper red and not light pink as farmed fish are.
Step by step photographs of Korean baked salmon…
Get all your ingredients together before you start cooking. It’s easier that way.
Whisk the marinade ingredients together and rub it into the salmon.
Lightly spray a wire rack and place on a baking tray.
Place the salmon on the rack and put it into your pre-heated oven.
Bake the salmon as described in the recipe card below and then grill (broil) it if you like to finish.
Enjoy!
You might also like to try these recipes…
Asian honey baked salmon
Tandoori baked salmon
Steamed salmon with soy sauce and chilli
Cedar plank salmon with chilli oil
Salmon in molee sauce – Meen moley
Thai salmon baked in banana leaf
Indonesian blackened grilled fish
Cha Ca – Vietnamese fried fish with dill
Gambas Pil Pil – Spicy Spanish Prawns
Korean Grilled Fish
Ingredients
- 4 x 225g (1/2 lb) salmon fillets with skin
- 3 spring onions (scallions), green parts only, thinly sliced
- 1 tbsp sesame seeds
- FOR THE MARINADE
- 1 tbsp lime juice
- 1 tsp gochugaru
- 3 tbsp Gochujang
- 2 tbsp light soy sauce
- 1 tbsp sesame oil
Instructions
- Preheat your oven to 200c/400f.
- Whisk all of the marinade ingredients in a bowl until smooth. Cover the salmon fillets with the marinade. You can allow to marinate for up to 30 minutes or start cooking immediately.
- Once your oven is up to heat, turn on the grill (broiler) to its highest setting. Place the salmon fillets on a lightly greased rack in the oven, flesh side up and grill (broil) for 6 to 10 minutes or until the salmon is nicely browned and opaque in the centre.
- I prefer salmon a little pink inside so 6 minutes is usually enough for me. To check for your preferred doneness make a small incision into one of the fillets and remove when you are happy with the doneness.
- Serve sprinkled with the sesame seeds and garnish with the spring onions (scallions). The lime wedges can be squeezed over it to taste at the table.
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