Korean-style Bulgogi Grilled Salmon

• servings: 1.5 lbs Salmon fillet (w
• total time: 1 hour 7 minutes

Ingredients

2 Green onions, chopped (plus more for garnish)

1 tbsp Toasted sesame seeds

For the Bulgogi Marinade/Glaze:

1/3 cup Soy sauce

2 tbsp Brown sugar (or 1/4 cup grated Asian pear for authentic sweetness)

1 tbsp Sesame oil

1 tbsp Rice vinegar or Mirin

3 cloves Garlic, minced

1 tsp Fresh ginger, grated

1/2 tsp Black pepper

1 tsp Gochugaru (Korean chili flakes) or red pepper flakes (optional for heat)

Directions

1- In a small bowl, whisk together the soy sauce, brown sugar, sesame oil, rice vinegar, minced garlic, ginger, pepper, and chili flakes.

2- Place the salmon in a shallow dish. Pour about 2/3 of the marinade over the fish, reserving the rest for a serving sauce or glaze. Let it marinate for at least 20 minutes in the fridge.

3- Preheat your grill to medium-high heat (or oven to 400°F/200°C). If baking, line a sheet pan with foil.

4- Place the salmon skin-side down on the grill or baking sheet. Cook for 10-12 minutes.

5- In the last 2-3 minutes of cooking, brush the reserved marinade generously over the top of the salmon.

6- If baking, switch the oven to broil for 1-2 minutes to get that signature dark, caramelized "bulgogi" crust. Watch closely so the sugar doesn't burn!

7- Remove from heat. Sprinkle heavily with toasted sesame seeds and fresh chopped green onions.

8- Serve immediately with the extra sauce on the side for dipping or drizzling.

Macros Summary:

Protein: 34g

Carbs: 12g

Fat: 18g

Calories: 360

Time: 35 mins ⏱️

Serving: 4 servings 🍽️