This grilled salmon is glazed with a homemade Korean BBQ sauce—bold, slightly sweet, and savory. Ready in about 30 minutes, it’s an easy weeknight favorite that grills beautifully.
This Korean BBQ sauce quickly became a staple in my kitchen. I first used it on slow-cooked meatballs for a Super Bowl spread and then on slow-cooked chicken for tacos. The flavor is so good I decided to take it to the grill and glaze a fillet of salmon. The result is a caramelized, tangy glaze with a hint of heat that pairs beautifully with the rich, flaky fish.
Korean BBQ Grilled Salmon Ingredients
- ¾ cup brown sugar
- ¾ cup soy sauce
- ¼ cup mirin
- ¼ cup water
- 1 tbsp rice wine vinegar
- 1 ½ tbsp chili paste (such as gochujang or a similar paste)
- ½ tbsp sesame oil
- ½ tsp ground black pepper
- ½ tbsp fresh ginger, grated
- 3 cloves garlic, crushed
- 1 green onion, finely chopped
- 1 tbsp cornstarch
- 1 tbsp water (for slurry)
- 1 lb salmon
Korean BBQ Grilled Salmon Instructions
Make the sauce: In a large saucepan, combine the brown sugar, soy sauce, mirin, ¼ cup water, rice wine vinegar, chili paste, sesame oil, black pepper, grated ginger, crushed garlic, and chopped green onion. Bring the mixture to a boil, then reduce the heat and simmer for 5–7 minutes to meld the flavors.
Thicken the sauce: In a small bowl, stir the tablespoon of cornstarch into 1 tablespoon of water until smooth. Add this slurry to the boiling sauce and whisk thoroughly. Reduce the heat to medium and cook another 3–4 minutes until the sauce has thickened slightly. Remove from heat and allow the sauce to cool.
Prepare the grill: Light the grill and heat to medium-high. If you prefer, preheat an oven to 400°F (204°C) and finish the salmon in the oven instead of the grill.
Glaze and grill the salmon: Place the salmon in a foil basket or on a piece of foil on the grill. Pour half of the cooled Korean BBQ sauce over the salmon, reserving the remaining half for finishing. Place the salmon on the grill and cook for 20–30 minutes, depending on the thickness of the fillet and your grill. The salmon is done when it flakes easily with a fork and is opaque through the center.
Finish and serve: Remove the salmon from the grill and brush with the reserved sauce for a glossy finish. If you like, sprinkle with sesame seeds or an extra slice of chopped green onion for color and texture.
Tips, Variations, and Serving Suggestions
- Foil basket: Using a foil basket or a piece of heavy-duty foil prevents the fish from sticking and makes cleanup easier while still allowing smoke to flavor the salmon.
- Doneness: Grill times vary with fish thickness. Check for flakiness and opaque flesh rather than relying on an exact time. For a slightly firmer texture, allow a couple extra minutes; for buttery, medium-rare salmon, grill a bit less.
- Spice level: Adjust the amount of chili paste to control heat. For a milder glaze, reduce the chili paste or substitute with a milder chili sauce.
- Serving ideas: Keep it light by serving the glazed salmon over a bed of chopped romaine or mixed greens, or serve it over steamed rice or cauliflower rice for a hearty meal.
- Make-ahead: The sauce keeps well in the refrigerator for up to one week. Reheat gently before glazing warm salmon.
- Substitutions: If you don’t have mirin, a splash of extra rice wine vinegar plus a pinch of sugar can be an alternative. Low-sodium soy sauce will reduce the dish’s overall saltiness.
Recipe Details
Servings: 2 people
Prep time: 15 minutes
Cook time: 20–30 minutes
Total time: Approximately 35 minutes
Author: Whitney Bond
Nutrition and Notes
This recipe yields a flavorful balance of sweet, salty, and umami from the Korean BBQ sauce paired with the richness of salmon. Because the sauce uses soy sauce and brown sugar, the sodium and sugar content can be significant—use low-sodium soy sauce or reduce the brown sugar slightly if desired. The sauce also makes a great marinade or finishing glaze for other proteins and vegetables.
Enjoy this Korean BBQ grilled salmon as a quick, flavorful meal any night of the week. The homemade sauce is versatile and stores well, so you can easily double the batch to keep on hand for future dinners or to use as a dipping sauce.