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Korean Glazed Grilled Salmon

Succulent grilled salmon fillets brushed with a glossy Korean-inspired glaze featuring soy sauce, ginger, and sesame, topped with fresh scallions and toasted sesame seeds.

Chef Min-Jun Park - Head Chef
By Chef Min-Jun Park
4.8 (187 reviews)
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Delicious Korean Glazed Grilled Salmon - homemade Korean comfort food recipe
Korean Glazed Grilled Salmon - Ready to enjoy

There's something magical about watching salmon transform on the grill, and this Korean Glazed Grilled Salmon takes that experience to a whole new level. The glaze caramelizes beautifully over the open flame, creating glossy, lacquered edges that crackle slightly when you bite into them. Meanwhile, the salmon stays incredibly moist and tender inside, infused with the sweet-savory flavors of soy sauce, fresh ginger, and aromatic sesame oil. This recipe proves that restaurant-quality fish doesn't require complicated techniques or hours of preparation. With just a handful of pantry-friendly ingredients and about 25 minutes from start to finish, you'll have a showstopping dinner that looks like it came from your favorite Korean BBQ spot.

Why I Love This Recipe

This Korean Glazed Grilled Salmon has become my go-to recipe when I want to impress without stress. The glaze does all the heavy lifting, transforming simple salmon fillets into something extraordinary with minimal effort. What I love most is the contrast of textures—those beautifully charred, sticky-sweet edges give way to buttery, flaky salmon that practically melts on your tongue. The flavor profile hits all the right notes: umami from the soy sauce, warmth from fresh ginger, subtle sweetness from honey or brown sugar, and that nutty depth from toasted sesame oil. It's sophisticated enough for dinner parties yet easy enough for busy weeknights. Plus, salmon is packed with omega-3 fatty acids and high-quality protein, making this as nutritious as it is delicious. The recipe is incredibly forgiving too—even if you're new to grilling fish, the glaze helps prevent sticking and keeps everything moist. And let's talk about that presentation: the glossy mahogany glaze, vibrant green scallions, and scattered sesame seeds make this dish absolutely Instagram-worthy every single time.

Step-by-step preparation of Korean Glazed Grilled Salmon showing ingredients and initial cooking steps
Preparing the ingredients
Cooking process for Korean Glazed Grilled Salmon showing technique and proper timing
During the cooking process

What You Need From Your Kitchen

Grill or Grill Pan

Essential for achieving those gorgeous char marks and caramelized glaze that define this dish, plus the high heat helps render the salmon's fat beautifully

Basting Brush

Critical for applying multiple layers of glaze during cooking, ensuring every bite is coated in that sweet-savory goodness

Instant-Read Thermometer

Takes the guesswork out of doneness, ensuring your salmon reaches the perfect 145°F without overcooking and drying out

Small Saucepan

Needed to simmer and reduce the glaze ingredients into that thick, glossy coating that clings to the salmon

Fish Spatula

The thin, angled design makes flipping delicate salmon fillets effortless without breaking them apart on the grill grates

Perfect Pairings

Coconut Jasmine Rice

The subtle sweetness and fluffy texture provide the perfect neutral base to soak up any extra glaze, while complementing the salmon's rich flavors without competing

Cucumber Kimchi Salad

The cool, crisp cucumbers with a tangy, slightly spicy kick cut through the richness of the salmon and refresh your palate between bites

Stir-Fried Bok Choy with Garlic

Quick-cooked greens add a fresh, slightly bitter element that balances the sweet glaze while keeping the meal light and nutritious

Miso Soup

A warm, comforting starter that primes your taste buds with umami flavors that echo the salmon's savory notes

Korean Glass Noodles (Japchae)

These slightly sweet, chewy noodles studded with vegetables create a satisfying textural contrast and turn this into a complete Korean feast

Perfectly cooked Korean Glazed Grilled Salmon served and ready to eat - final result
The perfect finished result

Pro Tips

  • For the best flavor, let the salmon sit at room temperature for fifteen minutes before grilling, which ensures more even cooking from edge to center and prevents a cold center.
  • Toast your sesame seeds in a dry skillet over medium heat for two to three minutes until fragrant and golden, shaking the pan frequently to prevent burning and bring out their nutty oils.
  • When testing for doneness, insert your thermometer into the thickest part of the fillet at an angle, and remember that salmon will continue cooking slightly after removed from heat due to carryover cooking.

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Korean Glazed Grilled Salmon

This restaurant-quality salmon showcases perfectly caramelized edges and tender, flaky flesh coated in a sweet-savory glaze. The combination of umami-rich soy, aromatic ginger, and nutty sesame creates an irresistible flavor profile that transforms simple salmon into an extraordinary meal.

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Category: Grilled Recipes
Servings: 4 yields
Difficulty: Easy
Cuisine: Korean

Ingredients

💡 Click on ingredients to check them off!

  • 4 salmon fillets, 6 ounces each, skin-on
  • 1/3 cup low-sodium soy sauce
  • 3 tablespoons honey
  • 2 tablespoons rice vinegar
  • 1 tablespoon toasted sesame oil
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon sriracha or gochugaru
  • 2 tablespoons sesame seeds, toasted
  • 3 scallions, thinly sliced
  • 1 tablespoon cornstarch mixed with 2 tablespoons water

Instructions

💡 Click on steps to mark as complete!

  1. 1
    Prepare the Glaze
    In a small saucepan over medium heat, whisk together soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and sriracha. Bring the mixture to a gentle simmer, stirring occasionally to prevent the garlic from burning. Once bubbling, stir in the cornstarch slurry and cook for two to three minutes until the glaze thickens enough to coat the back of a spoon with a glossy sheen.
  2. 2
    Preheat and Prep the Grill
    Heat your grill to medium-high, around 400 to 450 degrees Fahrenheit, ensuring the grates are clean and well-oiled to prevent sticking. Pat the salmon fillets completely dry with paper towels, as moisture is the enemy of good caramelization. Lightly brush the flesh side of each fillet with a thin coating of neutral oil and season with a pinch of salt and black pepper.
  3. 3
    Start Grilling Skin-Side Down
    Place the salmon fillets skin-side down on the preheated grill grates at a slight diagonal to create attractive crosshatch marks. Close the lid and let them cook undisturbed for five to six minutes, allowing the skin to crisp up and release naturally from the grates. Resist the temptation to move them too early, as this ensures beautiful grill marks and prevents tearing.
  4. 4
    Apply First Glaze Layer
    Using your basting brush, generously coat the top surface of each salmon fillet with the prepared Korean glaze, making sure to get into all the nooks and crannies. The heat will cause the sugars in the glaze to start caramelizing immediately, creating that signature lacquered appearance. Let this layer set for about two minutes before adding more.
  5. 5
    Flip and Continue Glazing
    Carefully slide a fish spatula under each fillet and flip them over so the flesh side is now against the grates. Immediately brush another generous layer of glaze over the now-exposed crispy skin. Cook for an additional three to four minutes, brushing with more glaze every minute or so, until the salmon reaches an internal temperature of 145 degrees Fahrenheit and flakes easily with a fork.
  6. 6
    Caramelize and Finish
    During the final minute of cooking, apply one last generous coating of glaze and watch as it bubbles and caramelizes into a glossy, slightly charred coating. The edges should look dark and sticky while the center remains moist and tender. Remove the salmon from the grill and let it rest for two minutes to allow the juices to redistribute throughout the flesh.
  7. 7
    Garnish and Serve
    Transfer the grilled salmon fillets to a serving platter or individual plates, making sure to showcase that gorgeous caramelized glaze. Immediately sprinkle with toasted sesame seeds for nutty crunch and scatter the thinly sliced scallions over the top for a fresh, bright finish. Drizzle any remaining glaze around the plate for extra flavor and visual appeal, then serve while still warm.

Nutrition Facts (Per Serving)

Calories 320
Total Fat 16.5g
Carbohydrates 12.0g
Protein 34.0g

Chef's Notes

  • Skin-on salmon fillets work best for grilling as the skin acts as a protective barrier and helps hold the delicate fish together during flipping and cooking.
  • If using frozen salmon, thaw completely in the refrigerator overnight and pat very dry before grilling to ensure proper browning and prevent steaming instead of searing.
  • The glaze can be made up to three days ahead and stored in an airtight container in the refrigerator, just reheat gently before using and add a splash of water if it has thickened too much.
  • For indoor cooking, you can use a grill pan over high heat or even broil the salmon in your oven, keeping it about four inches from the heating element.
  • Fresh ginger makes a noticeable difference in this recipe compared to dried, providing a bright, zesty flavor that complements the sweet-savory glaze perfectly.
  • Watch the glaze carefully during the final minutes of cooking as the sugars can burn quickly, adjust your heat or move salmon to a cooler part of the grill if needed.

Frequently Asked Questions

Absolutely! This Korean glaze works beautifully with firm, meaty fish like tuna steaks, mahi-mahi, or swordfish. It also pairs wonderfully with Arctic char or steelhead trout, which have similar fat content to salmon. Just adjust cooking times based on the thickness of your fillets. Delicate fish like tilapia or sole might fall apart more easily on the grill, so consider using a grill basket or cooking them in a pan instead.

The key is threefold: first, make sure your grill grates are completely clean and preheated to the right temperature. Second, oil the grates generously just before adding the fish using a paper towel dipped in oil held with tongs. Third, and most importantly, let the salmon cook undisturbed until it naturally releases from the grates, usually five to six minutes. If it's sticking, it's not ready to flip yet. The skin side should become crispy and release easily when properly cooked.

Brown sugar, maple syrup, or agave nectar all work wonderfully as honey substitutes and will give you that essential sweet component to balance the salty soy sauce. Use the same amount of brown sugar or maple syrup, or slightly less agave since it's a bit sweeter. Each option brings its own subtle flavor nuance: brown sugar adds molasses notes, maple brings earthy sweetness, and agave offers clean, neutral sweetness. For a less sweet version, reduce the sweetener by one-third.

Look for several visual and textural cues: the salmon should be opaque throughout rather than translucent, and when you gently press the thickest part with your finger, it should feel firm but still have a slight give, not mushy or rock-hard. Insert a fork into the thickest part and twist gently—if it flakes easily into large chunks and the interior looks moist but not raw, it's done. The flesh should have changed from bright orange-pink to a lighter, more subdued peachy-pink color throughout.

Yes, you have several excellent alternatives! You can bake the salmon at 400 degrees Fahrenheit for twelve to fifteen minutes, brushing with glaze halfway through and again near the end. Alternatively, use your oven's broiler, placing the salmon on a foil-lined baking sheet about four inches from the heat source, turning once and glazing frequently. A cast-iron skillet over medium-high heat also works beautifully—cook skin-side down first, then flip and continue glazing. Each method produces delicious results with that signature caramelized coating.

Store cooled leftover salmon in an airtight container in the refrigerator for up to three days. To reheat while maintaining moisture and that beautiful glaze, place the salmon in a covered baking dish with a tablespoon of water or extra glaze, then warm in a 275-degree oven for about ten minutes until just heated through. Avoid microwaving if possible, as it can dry out the fish and make it rubbery. Leftover salmon is also delicious served cold over salads or broken into chunks for rice bowls and grain salads.