Entree: Korea – 연어구이 ➤ Yeoneo-gui (Grilled salmon)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 10 min

Cook 8 min

Additional 20 min

Total 28 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 salmon fillets, approx. 8 oz (225 g) each
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) sesame oil
- 1 tbsp (15 ml) rice wine or mirin
- 1 tsp (5 g) sugar
- 1 clove (0.106 oz (3 g)) garlic, minced
- 1 tsp (5 g) toasted sesame seeds
- 1 scallion, thinly sliced
- 2 cups (480 ml) steamed rice for serving (optional)

Show original ingredient measurements

- 2 salmon fillets, approx. 8 oz (225 g) each
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) sesame oil
- 1 tbsp (15 ml) rice wine or mirin
- 1 tsp (5 g) sugar
- 1 clove (3 g) garlic, minced
- 1 tsp (5 g) toasted sesame seeds
- 1 scallion, thinly sliced
- 2 cups (480 ml) steamed rice for serving (optional)

Instructions

1. Whisk together soy sauce, sesame oil, rice wine, sugar, and minced garlic to make a light marinade; reserve 1 tbsp (15 ml) for finishing sauce.
2. Place salmon in a shallow dish or zip-top bag and pour the marinade over; marinate in the refrigerator 15–30 minutes (do not exceed 1 hour to avoid over-salting).
3. Preheat a grill pan or skillet over medium-high heat and oil lightly; remove salmon from marinade and blot excess.
4. Grill salmon skin-side down 4–5 minutes until skin is crisp, then flip and cook 2–4 minutes until cooked through but still moist.
5. Brush with the reserved tablespoon of marinade in the last minute, sprinkle with toasted sesame seeds and sliced scallion.
6. Serve with steamed rice and assorted banchan or lettuce leaves for wrapping.