This Korean salmon dish is perfect for a dinner party because it takes so little time - less than ten minutes total! - and attention. The glaze is so tasty and will work with other types of fish as well!


  • Vegetable oil, for grilling

  • 4 (140g to 160g) boneless skinless salmon fillets, preferably center cut

  • Kosher salt or sea salt

  • Freshly ground black pepper

  • 6 tablespoons Gochujang Glaze

  • Gochujang Glaze

  • 3 tablespoons gochujang (Korean chile paste)

  • 2 1/2 tablespoons mirin

  • 2 teaspoons sugar

  • 2 teaspoons roasted sesame seeds

  • 1 teaspoon toasted sesame oil

  • 1 teaspoon spring onions, thinly sliced on an angle

  • To serve

  • Handful of spring onions, thinly sliced on an angle

  • Black sesame seeds

  • Dried chilli threads (silgochu)

  • Steamed white rice


  • 1.

    Preheat the oven grill and position a rack 10-12cm from the heat source.

  • 2.

    Line a baking sheet with aluminum foil and grease the foil.

  • 3.

    Put the salmon on the prepared baking sheet, lightly brush with oil, and season with salt and pepper. Grill for about 2 minutes. (If you’re using thinner tail pieces, which will cook faster, you can skip this initial grilling.)

  • 4.

    In a small bowl, stir together all the glaze ingredients. Brush the salmon with the glaze and grill until cooked to the desired doneness, about 5 minutes for medium-rare.

  • 5.

    Transfer to a platter, top with spring onions, sesame seeds and chili threads, and serve with rice.


Tip: If you happen to get skin-on salmon, don’t bother removing the skin yourself. Just skip greasing the foil, put the salmon on it skin-side down, and lightly brush the top with oil. The skin should stick to the foil once cooked and the salmon can be lifted easily from it with a spatula.

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