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!
Preheat the oven grill and position a rack 10-12cm from the heat source.
Line a baking sheet with aluminum foil and grease the foil.
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.)
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.
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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