Name: Korean-Style Barbecue Salmon
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 4 servings
Cuisine: asian
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

Directions

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.

Photograph by Ralph Smith

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Korean-Style Barbecue Salmon

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