Korean Soy Braised Salmon

Quick answer

Total time: 30 min
Level: Easy
Servings: 2 servings
Ingredients: 10

About this dish

Yeon-eo ganjang jorim is Korean soy-braised salmon where fillets are seared first to firm the surface, then glazed in a sauce of soy sauce, cooking wine, and oligosaccharide syrup.

Green onion and onion cook in the sauce, adding sweetness and neutralizing any fishiness. The syrup gives the glaze a smooth sheen that clings to each piece of salmon as the liquid reduces. With total cooking time under twenty minutes, this is a practical weeknight fish dish that delivers a polished, glossy presentation with minimal effort.

Ingredients (2 servings)

Ingredient	Amount	Unit
salmon fillet	320	g
onion	90	g
green onion	30	g
soy sauce	2	tbsp
oligosaccharide syrup	1	tbsp
cooking wine	1	tbsp
minced garlic	1	tsp
ground ginger	0.25	tsp
water	180	ml
sesame seeds	1	tsp

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Season

Cut 320 g salmon into 4 even pieces and pat every surface dry with paper towels.

Slice 90 g onion thinly and cut 30 g green onion on a bias so they soften quickly in the sauce.
2

Control

Mix 2 tablespoons soy sauce, 1 tablespoon oligosaccharide syrup, 1 tablespoon cooking wine, 1 teaspoon minced garlic, 1/4 teaspoon ground ginger, and 180 ml water. Stir until the syrup loosens so the glaze reduces evenly later.
3

Control

Heat the pan over medium heat, add the salmon, and sear each side for about 1 minute.

Turn gently once the surface looks lightly firm, which helps the fillets hold together during braising.
4

Control

Lift the salmon out briefly and spread the onion evenly across the bottom of the pan.

Return the salmon, pour in the sauce, and cook over medium heat until small bubbles appear around the edges.
5

Control

When the sauce starts simmering, reduce the heat to low and braise for about 8 minutes.

Spoon the sauce over the salmon, but avoid flipping often so the fish stays moist and intact.
6

Finish

Add the green onion and simmer for 3 more minutes, until the sauce coats a spoon lightly.

If it tastes too salty, loosen it with 1 to 2 tablespoons water, then sprinkle sesame seeds and serve immediately.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Yeon-eo ganjang jorim pan-sears salmon fillets to keep them intact before glazing in a sweet soy and oligosaccharide sauce.
Finish cue: Add the green onion and simmer for 3 more minutes, until the sauce coats a spoon lightly.
Avoid this: Avoid overcooking salmon; keep heat low and cook briefly.

Cooking decision evidence

Calculated Charim data and applicable official food safety guidance.

This recipe

30min, 10 ingredients

Category median

48min, 8 ingredients

Based on 200 recipes

Official safety guidance

Safe temperature

Check that the thickest part of the fish reaches 63°C. Without a thermometer, the flesh should no longer look translucent and should separate easily with a fork.

Source: FoodSafety.gov. Safe Minimum Internal Temperatures
Storage and reheating

Refrigerate leftovers in shallow containers within 2 hours and use them within 3 to 4 days. Reheat the center to 74°C.

Source: USDA Food Safety and Inspection Service. Leftovers and Food Safety

Sources checked 2026-07-22

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