Korean Salmon Simply Grilled or Broiled

Korean salmon fillet marinated in yang nyum inspired flavours before being slid under a hot grill until perfectly cooked with crispy skin.

This recipe is super simple. Yes, you need an hour to marinate the salmon fillet, but preparation takes 5 minutes, and cooking takes less than 10 minutes!

Yang Nyum Salmon

Fish is hard to beat when it comes to quick dinner recipes, and this simple Korean salmon offering is a real good 'un!

It joins my honey and mustard salmon, honey and miso glazed salmon, orange and marmalade salmon, and honey and soy salmon fillet recipes as quickly glazed salmon recipes.

It's loosely based on a Korean sauce called yang nyum, which is more commonly associated with chicken. But it also works really well with salmon, in my opinion.

The marinade is a simple mix of honey, soy, rice vinegar and spicy gochujang paste.

Gochujang is a glorious Korean ingredient that combines fermented rice with chillies, and it has a wonderfully sweet and spicy flavour.

Don't worry about filling your cupboard with another ingredient you will never get around to using!

I use it in recipes that range from Korean Steamed Chicken to Korean pork belly and a gochujang tofu stew to Korean chicken wings.

Frequently Asked Questions

Can I use a different type of fish?

Yes, this recipe works well with many different types of fish; it is particularly good with sea trout.

It also works well with firm white fish fillets like cod, haddock, pollock and coley.

Can I cook this in an air fryer?

Yes, this is surprisingly good in an air fryer. It does not offer the same fierce heat as a grill, but it does a nice job.

Preheat your air fryer to 200°C or 400°F and then cook it for 7-10 minutes, depending on the size of the fish.

Can I oven-bake this salmon?

You can, but it is not the best method as far as I am concerned because the marinade never gets charred enough. The skin does not crisp up either, which is terribly disappointing!

To oven bake, place the fish on a baking tray and cook at 180°C or 350°F for 10-15 minutes, depending on the size of the fish.

Serving Suggestions

I like serving this recipe with noodles; it is pictured here with a stripped-back take on my sweet and sour noodles.

It would work equally well with my soba noodle salad or even something like a plain chow mein.

If you wanted some greens, how about stir-fried broccoli or an asparagus stir fry?

Pickles are also awesome with the oily flesh of salmon. My pickled daikon or pickled cucumber would be fantastic as a side!

Equipment used

I only name-check brands of equipment if I think that they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.

• Grill/broiler.
• Chopping board.
• Kitchen knife.
• Weighing scales and measuring spoons.
• A shallow bowl to mix and marinate the fish.
• A spatula or fish slice.