This easy grilled salmon gets its spicy-sweet flavor from a quick marinade that doubles as a basting sauce. Crisp-tender cabbage and rice complete the experience.
| Level: | Easy |
| Total: | 1 hr |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 1/4 cup gochujang (Korean red chile paste)
- 2 teaspoons soy sauce
- 2 teaspoons toasted sesame oil, plus more for drizzling
- 2 teaspoons fresh lemon juice
- 2 teaspoons sugar
- 2 teaspoons grated fresh ginger
- 1 small clove garlic, grated
- 1 1/2 pounds skin-on center-cut salmon, cut into 4 fillets
- 3 tablespoons vegetable oil, plus more for the grill
- 1/2 head napa cabbage, cut into 4 long wedges
- Kosher salt and freshly ground pepper
- Sliced scallions and toasted sesame seeds, for topping
- Cooked white rice, for serving
Instructions
- Make the sauce: Whisk the gochujang, soy sauce, sesame oil, lemon juice, sugar, ginger and garlic in a small bowl.
- Prepare the salmon: Remove 3 tablespoons of the sauce to a large bowl and add the salmon; rub all over to coat. Cover and refrigerate 30 minutes. Set aside the remaining sauce for basting.
- Preheat a grill to medium high. Oil the grates. Brush the cabbage wedges all over with 2 tablespoons vegetable oil and season with salt and pepper. Remove the salmon from the marinade; pat dry with a paper towel. Season with salt and pepper and brush both sides with the remaining 1 tablespoon vegetable oil.
- Grill the salmon, skin-side up, until well marked, 4 to 5 minutes. Flip and brush with the reserved sauce. Grill until cooked through, 3 to 5 minutes. Meanwhile, grill the cabbage wedges, flipping often, until crisp-tender, about 10 minutes. Transfer the salmon and cabbage to plates; sprinkle with scallions and drizzle with sesame oil. Serve with rice.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 577 |
| Total Fat | 37 g |
| Saturated Fat | 6 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 2 g |
| Sugar | 5 g |
| Protein | 40 g |
| Cholesterol | 94 mg |
| Sodium | 955 mg |
Reviews
Delicious!! This will be in my regular rotation for salmon
Amazingly good!