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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!

Korean yang nyum inspired grilled salmon fillet served with noodles.

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 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.

Guchujang 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.

Close-up Korean inspired grilled salmon fillet served with noodles.

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 that of 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.

Overhead Korean inspired grilled salmon fillet served with noodles.

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!

Grilled salmon fillet in a Korean inspired marinade.

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 aka broiler.
  • Chopping board.
  • Kitchen knife.
  • Weighing scales and measuring spoons.
  • Shallow bowl to mix and marinate the fish.
  • Spatula or fish slice.
Grilled salmon fillet in a Korean inspired marinade.
Yield: 2 Servings

Grilled Korean Salmon Recipe

Prep Time: 5 minutes
Cook Time: 10 minutes
Marinade Time: 1 hour
Total Time: 1 hour 15 minutes

This Korean salmon recipe cooks in just 10 minutes after sitting in a marinade for an hour and it is as delicious as it is simple!


  • 300 g Salmon Fillet

For the Marinade

  • 2 Cloves Garlic
  • 15g (Half of a Thumb Sized Piece) Ginger
  • 1 Tbsp Rice Vinegar
  • 1 Tbsp Honey
  • 1 Tbsp Light Soy Sauce
  • 1 Tbsp Gochujang
  • ¼ Tsp Black Pepper


  1. Mash the garlic cloves.
  2. Grate the ginger.
  3. Combine the garlic and ginger with the remaining marinade ingredients.
  4. Place the salmon flesh side down in the marinade and allow to sit for an hour and brush the marinade up the side of the fish taking care not to cover the skin in the marinade.
  5. Preheat your grill or broiler as hot as it will go!
  6. Just before you cook the fish scrape off any excess marinade.
  7. Place the fish on its side on a foil-coated baking sheet and slide it under the grill for 2-3 minutes, flip it over and cook the other side. Then flip the fish so that it is skin-side up and slide under the grill until it crisps up. This should take 1-2 minutes.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 338Total Fat: 19gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 95mgSodium: 638mgCarbohydrates: 6gFiber: 0gSugar: 4gProtein: 34g

Calorific details are provided by a third-party application and are to be used as indicative figures only.

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!

Alina | Cooking Journey Blog

Sunday 15th of April 2018

Great dinner idea, incredible flavors! Your plating is spot on :)

Brian Jones

Monday 16th of April 2018

Thanks Alina


Sunday 15th of April 2018

That is the most gorgeous looking piece of salmon ever! We're big salmon fans in our house so I'll have to try this soon!

Brian Jones

Monday 16th of April 2018

Enjoy, it is rally tasty!


Sunday 15th of April 2018

I'm also not that familiar with Korean kitchen, but I absolutely love the way this dish looks! Those crispy edges on salmon look just wonderful, and the selection of ingredients and spices is just mouthwatering!

Brian Jones

Monday 16th of April 2018

It is so good and so simple.

Christine @ Happy Veggie Kitchen

Sunday 15th of April 2018

Such delicious flavours! I don't think I have tried Korean cuisine, I need to seek some out! And I love the look of those noodles!

Brian Jones

Monday 16th of April 2018

Thanks Christine.

Bintu | Recipes From A Pantry

Sunday 15th of April 2018

I always like to try something new when it comes to salmon as it can be so versatile and this sounds absolutely delicious, mum's put it on my list of dishes to try

Brian Jones

Sunday 15th of April 2018

Enjoy :)

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