Korean · Lunch
Grilled Salmon Lettuce Wraps
Grilled salmon fillet char-marked over high heat and glazed with gochujang, then flaked into butter lettuce cups with quick-pickled cucumber, scallion, and toasted sesame seeds. A bright, smoky handheld bite typical of Korean ssam, ready in about 25 minutes.
$7
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
392Calories
38.2gProtein
17.6gFat
22.4gCarbs
13.8gSugar
2.3gFiber
1096mgSodium
96mgChol
3.1gSat Fat
820mgPotassium
75mgCalcium
2.1mgIron
4.8mcgVitamin B12
10.5mgVitamin C
gluten-free-adaptable
protein-rich
low-calorie
spice-route
thirty-min-meals
low-calorie
Instructions
1
Prep
Pat the salmon dry and season with salt. Whisk gochujang, minced garlic, sesame oil, soy sauce and honey into a glaze.
2
Marinate
Coat the salmon in half the glaze and let sit for 10 minutes.
3
Pickle
Toss sliced cucumber with rice vinegar and sugar; set aside for 10 minutes.
4
Grill
Heat the grill pan with vegetable oil over medium-high heat. Cook the salmon 3 to 4 minutes per side until it flakes easily and the surface is charred.
5
Glaze
Brush remaining gochujang glaze onto the salmon during the last minute, allowing it to caramelize into a sticky crust.
6
Plate
Flake the salmon into large chunks. Divide among lettuce leaves with pickled cucumber and sliced scallion. Scatter sesame seeds on top and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 340g340g salmon fillet, skin removed
- 2 tbsp2 tbsp gochujang
- 2 clove2 clove garlic
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp soy sauce
- 2 tsp2 tsp honey
- 11 cucumber (about 45g)
- 2 tbsp2 tbsp rice vinegar
- 1 tsp1 tsp sugar
- 22 scallion
- 88 butter lettuce leaves, washed and separated
- 2 tsp2 tsp toasted sesame seeds
- 1 tsp1 tsp vegetable oil, for the grill pan
- 2 pinch2 pinch salt
