Korean-Style Bulgogi Grilled Salmon – Sweet & Savory

Ingredients

• 4 (6-ounce) salmon fillets, skin-on or off
• 1/4 cup soy sauce (low sodium preferred)
• 2-3 tablespoons brown sugar or honey
• 1 tablespoon sesame oil
• 2 cloves garlic, minced or grated
• 1 teaspoon fresh ginger, grated
• 1 tablespoon rice vinegar (or mirin)
• 1 tablespoon gochujang (Korean chili paste, optional for a sweet and spicy kick)
• Black pepper to taste
• 2 green onions, chopped (for garnish)
• 1 tablespoon sesame seeds, toasted (for garnish)
• Vegetable oil for the grill grates

Instructions

1. Prepare Marinade and Marinate Salmon:
   1. Whisk together the marinade ingredients (soy sauce, sweetener, sesame oil, garlic, ginger, rice vinegar, pepper, and optional gochujang).
   2. Marinate the salmon fillets for 30 minutes to 2 hours in the refrigerator, ensuring they are well-coated.
2. Preheat Grill:
   1. Preheat your grill to medium-high heat (350-400°F) and oil the grates to prevent sticking.
3. Grill and Cook Salmon:
   1. Remove salmon from the marinade, let excess drip off, and place skin-side down on the preheated grill.
   2. Grill for 4-5 minutes, then flip and continue grilling for another 3-5 minutes, or until the fish flakes easily and reaches an internal temperature of 145°F.
   3. Baste occasionally with reserved marinade for extra flavor.
4. Garnish and Serve:
   1. Garnish with green onions and sesame seeds.
   2. Serve the grilled salmon with rice and a side of kimchi or grilled vegetables.

Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes Yield: 2 servings