Fall is slowly approaching but the weather is still perfect for grilling. Salmon is one of the easiest to grill – 30 minutes marinating and 10 minutes on the grill resulted in this beautiful piece of fish!
Grilled Gochujang Salmon with Lemon, Rice and Snow Peas
This recipe is adapted from the Food Network Magazine. I substituted the grilled cabbage for snow peas and added grilled lemons.
- 1/4 cup gochujang
- 2 tsp. soy sauce
- 2 tsp. toasted sesame oil, plus more for drizzling (optional)
- 2 tsp.freshly squeezed lemon juice
- 1-2 tsp. sugar
- 2 tsp. fresh ginger, grated on a microplane
- 1 large garlic clove, minced
- sliced green onions, toasted sesame seeds and grilled lemons to garnish
- center-cut salmon fillets (I used Wild Alaskan Sockeye Salmon)
- vegetable oil
- kosher salt and pepper
Combine the gochujang, soy sauce, sesame oil, lemon juice, sugar, ginger, and garlic in a small bowl.
Toast some sesame seeds in a dry skillet until you can start to smell them and they turn a golden brown.
30 minutes before grilling, brush a little sauce all over the salmon fillets, cover and refrigerate. Reserve the remaining sauce for basting.
While your grill is preheating, cut the lemons in half and brush with oil. Remove the salmon fillets from the marinade, pat dry, season with salt and pepper and brush with oil.
I grilled my fillets 5 minutes per side (skin side up first 5 minutes) – you want them to reach 145 degrees, more or less depending on how you like your salmon cooked. Brush with the remaining marinade. I also grilled my lemon halves at the same time.
Serve with rice; go here for recipe that I made ahead of time. I also cooked snow peas as a side dish.
Snow Peas: little butter, zest of a lemon, toasted sesame seeds, salt and pepper to taste and of course snow peas.
Depending on how much you are making boil enough water with a little salt added. Once the water is boiling add the snow peas and boil the pods for about 45 seconds. Drain and rinse with cold water to set the color and keep them crisp.
Heat a little butter in the same pan and saute the pea pods for about 1 minute. Add the zest and season to taste. Garnish with toasted sesame seeds.
Recipe by cookingwithauntjuju.com
What a perfect combination. It looks delicious. Hugs on the wing!
Thanks Teagan – salmon grilled with this delicious marinade was a nice light dinner 🙂
This Salmon looks perfectly grilled Judi and the accompaniments are delicious too!!
Thanks Shy – it was a great summertime meal. I will miss grilling… 🙂
This looks so light and tasty. I bought gochujang following one of your posts, so it would be easy to make soon. 🙂
Yes, it was Ronit! I just love gochujang and how much flavor it adds. I wasn’t sure about using it with the salmon as I usually cook it rather simple but the marinade was really wonderful 🙂
I often cook salmon with Asian flavorings, so I’m sure I’ll enjoy this one as well. 🙂
Love this recipe! And the whole meal is beautiful. I think I could spread gochujang on shoe soles and enjoy them!
Thanks Mimi – it was a perfect meal! Gochujang is a delicious ingredient and makes any recipe taste good.
This looks wonderful Judi. We always have gochujang in the fridge and we’re getting some lovely Faroe Island salmon just now, so it’s a go. We love salmon in all forms and eat it often so I’m looking forward to this dish.
Me too Ron and one in the pantry! The gochujang marinade really gave the salmon great flavor and I will certainly make it again – but probably on the stove since grilling season is almost over 🙂