Korean Grilled Salmon with Doenjang
Quick answer
Yeoneo doenjang gui features salmon fillets coated in a sweet and savory doenjang glaze.
What makes this special
- Yeoneo-doenjang-gui balances the richness of grilled salmon with a deep doenjang glaze and lemon.
- Doenjang and honey balance the fattiness of salmon; lemon juice cleans the finish
- Skin-side down on medium-low heat for 4 minutes achieves a glazed exterior without drying the flesh
Key ingredients
Core cooking flow
- 1 Pat 300 g salmon dry thoroughly with paper towels, then cut it into 2 portions.
- 2 Mix 1.5 tablespoons doenjang, 0.5 tablespoon gochujang, 1 tablespoon honey...
- 3 Brush two-thirds of the glaze thinly over the top and sides of the salmon.
Yeoneo doenjang gui features salmon fillets coated in a sweet and savory doenjang glaze. The earthy umami of doenjang pairs with honey to balance the rich fats of the salmon, while lemon juice cuts the oiliness for a clean finish. To prepare the dish, salmon is patted dry with paper towels so the glaze coats the fish evenly. A mixture of doenjang, gochujang, honey, garlic, sesame oil, and lemon juice forms the glaze. Two-thirds of this mixture is brushed onto the salmon to marinate for ten minutes. The fish is cooked skin-side down in a pan over medium-low heat for four minutes. Once turned, the remaining glaze is brushed on, and the salmon is cooked for three to four minutes until the glaze sets and the center is moist. Finely sliced scallions are added before serving.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
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.
- 2Season
Mix 1.5 tablespoons doenjang, 0.5 tablespoon gochujang, 1 tablespoon honey, minced garlic, sesame oil, and lemon juice until smooth. If the doenjang tastes very salty, add 0.5 tablespoon more honey to balance the glaze.
- 3Season
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.
- 4Control
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.
- 5Season
Turn the salmon carefully, then brush the remaining glaze thinly over the top.
Cook 3 to 4 minutes more, stopping when the surface looks glossy and the center is still moist, not dry or flaky throughout.
- 6Finish
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.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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