Korean · Dinner
Grilled Soy Glazed Salmon
Salmon fillet glazed with soy, garlic and ginger, grilled skin-side down until crisp then flipped and caramelized. Served with steamed white rice, quick-pickled cucumber, scattered sesame seeds and scallion. Sweet, salty and smoky with a glossy char.
$7
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
505Calories
40.2gProtein
19.8gFat
38.6gCarbs
16.8gSugar
1.6gFiber
1450mgSodium
97mgChol
3.9gSat Fat
820mgPotassium
65mgCalcium
2.1mgIron
4.8mcgVitamin B12
6.5mgVitamin C
gluten-free-adaptable
protein-rich
rich-umami
thirty-min-meals
hidden-gems
Instructions
1
Prep
Mince the garlic and grate the ginger. Pat the salmon dry, place skin-side down on a plate. Slice the scallion and cucumber thinly, then toss cucumber with rice vinegar and salt; set aside for 15 minutes.
2
Marinate
Whisk soy sauce, honey, sesame oil, minced garlic and grated ginger in a small bowl. Pour over salmon and let sit 15 minutes at room temperature.
3
Grill
Heat a grill pan to high. Lay salmon skin-side down and cook 4 minutes until skin releases easily and turns crisp and golden, without moving it.
4
Glaze & Plate
Flip salmon, brush with remaining marinade, grill 3 to 4 minutes more until flesh flakes easily and glaze caramelizes. Spoon rice onto plate, set salmon alongside, arrange drained cucumber, scatter scallion and sesame seeds over top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g salmon fillet, skin on
- 4 tbsp4 tbsp soy sauce
- 2 tbsp2 tbsp honey
- 2 tsp2 tsp sesame oil
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 2 tsp2 tsp rice vinegar
- 1 tsp1 tsp sesame seeds
- 22 scallion
- 1 cup190g cooked white rice
- 11 cucumber
- 1 tsp1 tsp rice vinegar (for cucumber)
- 1/2 tsp1/2 tsp salt (for cucumber)
