Salmon Bulgogi

 





Ingredients

  • 1 pound salmon fillet preferably with skin 

Marinade

  • 3 tablespoons soy sauce or tamari
  • 1 tablespoon rice wine (mirin) or white wine
  • 1 teaspoon sesame oil
  • 1 tablespoon lemon juice
  • 1 tablespoon coconut sugar
  • 1 tablespoon honey (or more sugar)
  • 2 teaspoons roughly minced garlic
  • 1 teaspoon grated ginger
  • black pepper to taste

  • Instructions

    • Pull the bones from the salmon if there are any. Cut the salmon fillet into about 3/4 to 1-inch thick pieces.
      DSC 0735 1024x685 - Salmon Bulgogi
    • In a medium size bowl, mix the marinade ingredients until the sugar and honey have dissolved. Coat the salmon pieces with the marinade. Marinate for 20 to 30 minutes (longer if you have time).DSC 07571 e1427687719777 - Salmon Bulgogi
    • Cook the salmon with one of these methods: (The time will vary depending on the thickness of salmon.)
      Broiling: Set the oven rack 6 inches below the heating element. Preheat the broiler. Place the salmon in a broiling pan lined with parchment paper or aluminum foil. Broil about 3 to 4 minutes until the salmon is cooked and slightly charred. Watch closely as not to overcook. Baking: Preheat the oven to 450°F. Place the salmon in a baking pan lined with parchment paper or aluminum foil. Bake for 4 to 5 minutes.
      Pan-frying: In a preheated, lightly oiled non-stick skillet, cook for a minute or two on each side.
      DSC 08811 1024x685 - Salmon Bulgogi

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