Korean Grilled Salmon with Doenjang
Salmon fillets are coated with a glaze of doenjang, gochujang, honey, minced garlic, sesame oil, and lemon juice, then grilled skin-side down over medium-low heat. The fermented soybean paste gives a deep, earthy savoriness while honey and lemon provide contrasting sweetness and brightness. A second brushing of glaze near the end builds a glossy crust without burning, leaving the flesh moist inside.
Adjust Servings
Instructions
- 1
Pat the salmon dry with paper towels and cut into 2 portions.
- 2
Mix doenjang, gochujang, honey, garlic, sesame oil, and lemon juice for the glaze.
- 3
Coat salmon with two-thirds of the glaze and marinate for 10 minutes.
- 4
On a preheated grill or pan over medium-low heat, sear skin-side down for 4 minutes, then flip.
- 5
Brush on remaining glaze and cook 3-4 more minutes until just cooked through.
- 6
Finish with chopped scallion and serve immediately.
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Nutrition (per serving)
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