Salmon Bulgogi
Usually, when you think of bulgogi, you think of beef. The marinade is also great on salmon and other types oily fish. I used a 1lb. fillet of farm raised salmon with the skin on. Leaving the skin on is crucial to hold the salmon together. Without it, the salmon is hard to handle and will fall apart. I then cut 3/4” thick slices off the fillet. Seems like too small of pieces? The purpose of this recipe is to cook the salmon fast; so it is recommended to cut the fillets less than an inch thick. It also allows the marinade to penetrate the fish all the way through. Marinate the fish for 30 minutes. I chose to bake the salmon. With the pieces being thin, it takes 5 minutes in a 425 degree oven. You can also broil or pan fry the salmon for 2 minutes a side. Finally, garnish the salmon with green onions and sesame seeds.
Ingredients
- 1 lb salmon fillets cut into 3/4” thick portions
- 3 tbsp light soy sauce
- 1 tbsp mirin
- 1 tbsp honey
- 1 tbsp lemon juice
- 1 tbsp sugar
- 2 tsp garlic grated
- 1 tsp ginger grated
- 1 tsp sesame oil
- black pepper to taste
Garnish
- sesame seeds
- green onions finely chopped
Instructions
- Mix together the marinade ingredients.
- Marinate the salmon for 30 minutes.
- Preheat your oven to 425 degrees. Line a baking pan with foil. Line up the pieces of salmon on the baking pan.
- Bake for 5 minutes.
