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Salmon bulgogi recipe

Salmon bulgogi recipe

6 ratings

Introduce your grill to something new. Chunks of salmon are coated in a Korean-inspired marinade made from soy sauce and sesame oil. Serve with a zesty onion salad for punchy barbecue dish everyone will love. See method

  • Serves 6
  • Takes 20 mins plus overnight marinating
  • 167 calories / serving
  • Dairy-free


  • 2 tbsp soy sauce
  • 2 tbsp mirin
  • 2 tbsp granulated sugar​
  • 1 tsp toasted sesame oil
  • 500g pack frozen wild salmon fillets
  • rapeseed or sunflower oil, for brushing
  • ½ punnet salad cress, to serve

For the onion salad

  • ½ onion, thinly sliced
  • 1 tbsp golden granulated sugar
  • ¼ tsp fine salt
  • 2 tbsp rice wine vinegar
  • ½ lemon, zested and juiced

Each serving contains

  • Energy

  • Fat

    5g 8%
  • Saturates

    1g 4%
  • Sugars

    9g 10%
  • Salt

    1.1g 18%

of the reference intake
Carbohydrate 12g Protein 17.1g Fibre 0.4g


  1. Mix the soy sauce, mirin and sugar in a saucepan and heat gently until the sugar has dissolved. Remove from the heat and stir in the sesame oil; set aside to cool completely.
  2. Put the frozen salmon fillets in a lidded container or resealable food bag. Pour the cooled marinade over the salmon; cover and refrigerate overnight. The salmon will marinate as it defrosts.
  3. Meanwhile, to make the onion salad, put the onion in a small heatproof bowl. Mix the sugar and salt with 1 tbsp water in a saucepan and heat gently to dissolve. Stir in the vinegar and lemon juice, then pour over the onions. Set aside to cool at room temperature (or you can refrigerate it).
  4. Remove the salmon from the marinade and pat the skin dry with kitchen paper. Brush with a little oil. Light the barbecue and wait until the flames have died down and the coals are white. Alternatively, heat a griddle pan over a medium heat until hot. Arrange the salmon, skin-side down, on the grill. Cover loosely with foil or a large frying pan and cook for 4 mins; flip, then cook for another 1-2 mins until cooked through. Remove from the heat and leave to cool slightly (don’t worry if the skin sticks at little). Gently peel off the skin and discard.
  5. Scatter half the drained pickled onion salad over a platter. Carefully halve the salmon in the middle where it flakes naturally and arrange on top. Scatter with the remaining onion and top with the salad cress. Drizzle with some of the onion pickling juices and scatter with the lemon zest to serve.

Tip: Swap the frozen salmon for fresh: pat dry with kitchen paper and marinate as in step 2, skin-side up. Leave the skin on to serve.

See more Korean barbecue recipes

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