ON WEDNESDAYS WE EAT PINK FISH.
Yep. Super easy broiled salmon, comin’ atcha. This recipe is a companion to the kimchi fried rice from last week, but I wanted to keep them as separate posts (and eventually together!) because they are so good together OR separately.
Both, for what it’s worth, are super quick dishes, made even easier if you just made one of them. In the case of this broiled salmon, the sauce can be made in advance but seriously only takes 10 minutes anyway, and the fish is broiled in less than 10 minutes.
SO, even if you get distracted or take forever to measure stuff, this easy broiled salmon can be ready in half an hour.
Here’s what we do! Measure some sauce stuff in a little pan. Brown sugar, soy sauce, fresh garlic and ginger, sesame oil, sambal oelek (or sriracha, whatever), and cornstarch.
All we need to do is bring the mixture to a quick boil to thicken the sauce and dissolve the sugar. Bring the sauce to a boil over medium heat, stirring as you go. As soon as the mixture bubbles, turn it OFF and let it cool. This can be done in advance or you can use the sauce warm on the fish.
Now, preheat the broiler to HIGH and put the salmon on a small baking sheet with some parchment paper. I use parchment paper because the sauce is really sticky in this broiled salmon recipe, but you can skip it if you’re into very difficult dishes.
Drizzle/spread/brush about half of the sauce over the salmon.
Broil this ish for 8-10 minutes, 6 inches beneath the broiler, for medium-done salmon. Add a few minutes if you like your salmon well done.
Boom. Drizzle with the extra sauce, maybe some green onions or cilantro if you’re feeling fancy, serve with white rice, kimchi fried rice, soba noodles, salad, you name it.
What we have here is buttery salmon, suuuuuper flavor sweet + salty + spicy sauce that the salmon can 100% hold its own with, and a quick no-splatter protein dish that’s done lickety split.
We tell Beck it’s pink fish and she GOBBLES it up. The amount of spice in this recipe isn’t too much for her, but you can eliminate the chili garlic sauce all together if you’re worried about it.
Enjoy this! It’s simple but really impressive and yummy for any night of the week.Print
Super easy broiled salmon with a delicious Korean sauce that can be made in advance. This is the best broiled salmon ever and is done in just half an hour.
- ¼ cup brown sugar
- ¼ cup soy sauce
- 2 cloves garlic, minced
- ½ teaspoon freshly grated ginger (about 10 grates)
- 2 tablespoons sesame oil
- 1 tablespoon chili garlic sauce (sambal oelek or similar)
- 2 teaspoons cornstarch
- 1 pound salmon filet
- Whisk together all of the ingredients except the salmon in a small pot. Bring to a boil over medium heat, stirring as you go.
- As soon as the sauce boils, turn the heat off and allow the sauce to cool slightly.
- Preheat the broiler to HIGH and prepare a small baking sheet with parchment paper.
- Place the salmon skin side down on the baking sheet. Brush or drizzle on about half of the sauce, enough to cover the entire surface of the salmon. Save the rest of the sauce for serving.
- Broil the salmon in the middle of the oven for about 10 minutes until the edges are opaque. The salmon should be slightly underdone in the center. Broil an additional 2 minutes for well done salmon.
- Serve with extra sauce for drizzling.
This is sogood with Kimchi Fried Rice!
This is the chili garlic paste I use. It’s delicious in so many things!
I keep fresh ginger in my freezer, then grate a little at a time (peel and all!) with a Microplane when I use it. It grates really easily and nothing goes to waste!
Keywords: salmon, how to broil salmon, korean salmon recipe