Korean Grilled Salmon with Doenjang
Set aside one-third of the doenjang glaze before brushing the salmon, and spread the rest on thinly, since a thick layer can burn before the fish cooks. Marinate for only 10 minutes, cook skin-side down over medium-low heat for about 4 minutes, then turn, spread on the reserved glaze, and cook another 3 to 4 minutes. Cook until the thickest part reaches 63°C (145°F), which takes longer for thicker pieces.
Quick answer
- Total time
- 27 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Doenjang mixed with honey and lemon juice coats the rich salmon in something salty, sweet and faintly tart.
Read more
A third of the glaze is set aside before any of it touches the fish, then spread on thinly with a clean spoon once the fillets are turned.
Ingredients
Instructions
- 1
Pat 300 g salmon dry thoroughly with paper towels, then cut it into 2 portions.
Press along the skin side as well, because extra surface moisture thins the glaze and keeps it from coating evenly.
- 2
Mix 1.5 tablespoons of doenjang, 0.5 tablespoon of gochujang, 1 tablespoon of honey, garlic, sesame oil, and lemon juice until no doenjang lumps remain. Before brushing the fish, set aside one-third of the glaze in a separate bowl.
- 3
Brush two-thirds of the glaze thinly over the top and sides of the salmon.
Avoid a thick layer, which can burn before the fish cooks, and marinate for only 10 minutes so the seasoning penetrates lightly.
- 4
Preheat a pan or grill over medium-low heat, then place the salmon skin-side down.
Leave it undisturbed for about 4 minutes so the skin firms up and the glaze sets instead of smearing.
- 5
Turn the salmon carefully and spread the reserved glaze thinly over the top with a clean spoon.
Cook for another 3 to 4 minutes, then check that the thickest part reaches 63°C (145°F). Thicker pieces may need longer; continue cooking if the temperature is lower.
- 6
Turn off the heat and let the salmon sit for 1 minute so the residual heat evens out the doneness.
Top with 1 finely sliced scallion and serve immediately, before the glossy glaze dries on the surface.
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