Korean-Style Barbecue Salmon

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  • Level: Easy
  • Total: 1 hr
  • Active: 30 min
  • Yield: 4 servings
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For the Sauce:

1/4 cup gochujang (Korean 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

For the Salmon and Cabbage:

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


  1. Make the sauce: Whisk the gochujang, soy sauce, sesame oil, lemon juice, sugar, ginger and garlic in a small bowl.
  2. 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. 
  3. 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. 
  4. 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.