There's something magical about watching salmon glaze caramelize over hot grill grates, transforming into a glossy, mahogany masterpiece that practically glows with flavor. This Korean-inspired grilled salmon takes everything you love about Korean BBQ and marries it with heart-healthy, omega-rich salmon for a dinner that's both impressive and incredibly easy. The gochujang-based glaze strikes that perfect balance between sweet, spicy, and savory, creating those gorgeous charred edges while keeping the fish tender and flaky inside. Whether you're firing up the grill for a weeknight dinner or entertaining guests, this recipe delivers restaurant-quality results with minimal effort and maximum wow factor.
Why I Love This Recipe
This recipe has become my absolute go-to when I want to impress without stress. The glaze does all the heavy lifting, transforming simple salmon fillets into something that tastes like it came from a high-end Korean BBQ restaurant. What I love most is how forgiving it is—the natural oils in salmon keep it moist even if you slightly overcook it, and the glaze adds so much flavor that you don't need complicated sides. The sweet-spicy combination is incredibly addictive; that hint of gochujang heat balanced with honey's sweetness creates layers of flavor that keep you coming back for more. Plus, it's genuinely healthy eating that doesn't feel like a compromise. The visual appeal is another winner—that glossy, caramelized surface topped with bright green scallions and white sesame seeds makes it Instagram-worthy every single time. And here's the best part: from fridge to table in under 30 minutes, making it perfect for busy weeknights when you want something special without the fuss.
What You Need From Your Kitchen
Grill or Grill Pan
You'll need good heat control to caramelize the glaze without burning it—a gas grill or heavy grill pan works beautifully for those coveted char marks
Basting Brush
Essential for applying multiple glaze layers during cooking, creating that signature glossy, lacquered finish
Instant-Read Thermometer
Takes the guesswork out of doneness—you're aiming for 125-130°F for medium-rare perfection
Fish Spatula
The wide, thin, slotted design prevents your beautiful salmon from breaking apart when flipping
Small Saucepan
For simmering and reducing the glaze to the perfect sticky consistency before brushing
Perfect Pairings
Steamed Jasmine Rice
The fluffy, slightly sticky texture soaks up every drop of that precious glaze that drips onto the plate, and its mild flavor lets the salmon shine
Korean Cucumber Salad
Crisp, tangy, and refreshing with rice vinegar and sesame oil, it cuts through the richness of the salmon while staying on theme
Sautéed Bok Choy with Garlic
Quick-cooked greens add a gentle bitterness and satisfying crunch that balances the sweet glaze perfectly
Chilled Korean Barley Tea
This nutty, slightly sweet beverage cleanses your palate between bites and is traditional with Korean meals
Kimchi
A small side of this fermented favorite adds probiotic goodness and a spicy-sour contrast that Korean cuisine lovers will appreciate
Pro Tips
- For extra-crispy skin that rivals restaurant quality, make sure your grill grates are screaming hot before adding the salmon, and resist the urge to move or peek at the fish during those first crucial minutes of cooking.
- If your glaze seems too thick to brush easily, thin it with a teaspoon of water at a time until it reaches a honey-like consistency that coats nicely without running off immediately.
- Wild-caught salmon has a firmer texture and richer flavor than farmed, making it ideal for grilling, though either works beautifully with this recipe depending on your budget and availability preferences.
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0% CompleteKorean Glazed Grilled Salmon
This show-stopping grilled salmon features a glossy Korean-inspired glaze that balances sweet honey, spicy gochujang, and savory soy sauce. Each bite delivers perfectly charred edges, tender flaky fish, and an irresistible umami punch that'll have everyone asking for seconds.
Ingredients
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- 4 salmon fillets (6 ounces each), skin-on, patted dry
- 3 tablespoons gochujang (Korean red chili paste)
- 3 tablespoons honey
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon sesame oil
- 2 tablespoons toasted sesame seeds
- 3 scallions, thinly sliced
- 1 tablespoon neutral oil (for grill grates)
- 1/4 teaspoon black pepper
Instructions
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1Prepare the GlazeIn a small saucepan over medium heat, whisk together gochujang, honey, soy sauce, rice vinegar, minced garlic, grated ginger, and sesame oil. Bring to a gentle simmer and cook for 3-4 minutes, stirring occasionally, until the mixture thickens slightly and becomes glossy. The glaze should coat the back of a spoon. Remove from heat and set aside.
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2Prep the SalmonPat salmon fillets completely dry with paper towels—this is crucial for getting good grill marks and preventing sticking. Season both sides lightly with black pepper. Let the salmon sit at room temperature for 10 minutes while your grill preheats; this ensures even cooking throughout the fillet.
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3Preheat and Oil the GrillHeat your grill to medium-high heat (about 400-425°F). Once hot, use tongs to hold a paper towel dipped in neutral oil and carefully oil the grill grates. This creates a non-stick surface that helps achieve those beautiful char marks without the fish tearing when you flip it.
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4Grill Skin-Side Down FirstPlace salmon fillets skin-side down on the grill at a 45-degree angle to the grates for attractive crosshatch marks. Close the lid and cook for 5-6 minutes without moving them. The skin will crisp beautifully and help protect the delicate flesh. You'll see the color change creeping up the sides when it's ready to flip.
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5Flip and GlazeCarefully flip the salmon using a fish spatula, then immediately brush the cooked side generously with the prepared glaze. Cook for another 3-4 minutes, brushing with more glaze every minute or so. The sugars will caramelize, creating that gorgeous mahogany crust. Watch carefully to prevent burning—adjust heat if needed.
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6Final Glaze and RestApply one final generous layer of glaze, then remove the salmon from the grill when it reaches 125-130°F internal temperature for medium-rare (it will continue cooking as it rests). The fish should flake easily but still be slightly translucent in the center. Let rest for 2-3 minutes before serving.
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7Garnish and ServeTransfer the glazed salmon to serving plates and immediately sprinkle generously with toasted sesame seeds and fresh scallions while still hot. The residual heat will toast the sesame seeds slightly and release their nutty aroma. Serve any remaining glaze on the side for drizzling, and watch it disappear within minutes.
Nutrition Facts (Per Serving)
Chef's Notes
- Gochujang can vary in heat levels by brand—Korean Market brands tend to be spicier than supermarket versions. Start with 2 tablespoons if you're heat-sensitive, then adjust to taste for next time.
- Skin-on salmon works best for grilling as the skin protects the flesh from direct heat and adds structural support when flipping. If using skinless, reduce cooking time by 1-2 minutes total.
- Make extra glaze and store it in the fridge for up to two weeks. It's fantastic on grilled chicken, pork chops, or even roasted vegetables for quick weeknight flavor.
- Don't skip the resting time after grilling—those couple minutes allow the juices to redistribute throughout the fish, ensuring every bite is moist and flavorful rather than dry.
- For perfectly even cooking, choose fillets that are similar in thickness. If your fillets have thin tail portions, fold them under before grilling to create uniform thickness.
- Leftover salmon makes incredible rice bowls the next day—just flake it over warm rice with fresh cucumber, avocado, and a drizzle of sriracha mayo for an easy lunch.