This Spicy Korean Grilled Salmon is a quick and easy way to prepare fish, packed with spice and umami. Perfect for a lazy summer night. 286 calories/serving; 2 Freestyle points.
I used to be intimidated at the thought of cooking fish at home. Over the years, I’ve learned how to prepare fish in a healthy and delicious way, and discovered how quick and easy it is. Fish is actually just as versatile as chicken once you get over the fear factor. It can be grilled, baked, steamed, and stir-fried.
Grilled salmon is one of my favorite during the summer – salmon is naturally high in heart healthy fat and stays nice and moist when cooked properly.
If you’re worried about the fish sticking to your grill, place the fish on a lightly greased piece of foil and put this directly on the grill. You don’t even have to turn the fish over if you cover the grill during cooking time. There’s no cleanup afterwards either.
I’m adding this Spicy Korean Grilled Salmon to my growing collection of fish recipes.
Note: Be sure to read the label on the gochujang container as some brands contain wheat.
More Fish Recipes:
Miso Glazed Salmon
Grilled Salmon with Thai Coconut Curry Sauce
Chopped Salmon Arugula Walnut Salad with Honey Wasabi Vinagrette
Ahi Tuna Sandwich with Spinach Avocado Pesto
Mixed Fish and Avocado Poke Tower
Walnut Crusted Seared Wasabi Salmon
Fish Tacos with Creamy Chipotle Sauce
Chinese Szechuan Spicy Fish Soup
Steamed Thai Coconut Red Curry Fish
Grilled Salmon with Spicy Korean Chile Pepper Sauce
- 1 pound salmon fillet
Spicy Korean Red Pepper Marinade
- 1 tablespoon soy sauce
- 2 tablespoons sugar
- 1 tablespoon gluten-free Korean hot pepper paste gochujang
- 2 teaspoons sesame oil
- 1 tablespoon minced onion
- 2 teaspoons minced garlic
- 1 teaspoon toasted sesame seeds
Mix marinade ingredients together. Spread on all sides of salmon fillet. Let marinade for 20 minutes. Grill until just cooked through.
If you are gluten-free, be sure to read the label on the gochujang container. Some brands contain wheat.
2 Freestyle points.