Dinner

Korean-Style Grilled Salmon in Sweet Bulgogi Marinade Recipe

Name: Korean-Style Grilled Salmon in Sweet Bulgogi Marinade Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 30 min
Cuisine: Korean
Ingredients: 1 pound salmon fillet, preferably with skin; 3 tablespoons soy sauce; 1 tablespoon rice wine (mirin) or white wine; 1 teaspoon sesame oil; 1 tablespoon lemon juice; 1 tablespoon sugar; 1 tablespoon honey (or more sugar if preferred); 2 teaspoons minced garlic; 1 teaspoon grated ginger; Black pepper to taste

Bynova cole January 23, 2026January 23, 2026

Jump to Recipe

Introduction

This Korean-Style Grilled Salmon features a sweet and savory bulgogi-inspired marinade that perfectly complements tender salmon fillets. It’s a quick and flavorful way to enjoy a classic favorite with an Asian twist.

Four grilled salmon fillets with a shiny, slightly charred surface, topped with sesame seeds, lay on crinkled aluminum foil. The salmon is a rich orange color with visible grill marks and a moist texture. Behind the salmon, there is a white bowl filled with plain white rice and another white bowl holding a fresh green salad with shredded orange carrots. A white sauce bowl with dark soy sauce is also visible on the left side. The dish is set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound salmon fillet, preferably with skin
3 tablespoons soy sauce
1 tablespoon rice wine (mirin) or white wine
1 teaspoon sesame oil
1 tablespoon lemon juice
1 tablespoon sugar
1 tablespoon honey (or more sugar if preferred)
2 teaspoons minced garlic
1 teaspoon grated ginger
Black pepper to taste

Instructions

Step 1: Remove any bones from the salmon fillet and cut into ¾ to 1-inch thick slices.
Step 2: In a medium-sized bowl, combine soy sauce, rice wine, sesame oil, lemon juice, sugar, honey, minced garlic, grated ginger, and black pepper. Stir until the sugar and honey are fully dissolved.
Step 3: Add the salmon slices to the marinade, ensuring they are evenly coated. Let the salmon marinate for 20–30 minutes, or longer for deeper flavor.
Step 4: Choose your cooking method:
1. Broiling: Preheat the broiler with the oven rack positioned about 6 inches from the heat source. Line a broiler pan with parchment paper or foil. Broil salmon for 3–4 minutes until lightly charred and cooked through, watching carefully to avoid overcooking.
2. Baking: Preheat oven to 450°F (232°C). Place salmon on a parchment- or foil-lined baking sheet. Bake for 4–5 minutes until cooked through.
3. Pan-frying: Heat a lightly oiled non-stick skillet over medium-high heat. Cook salmon slices for 1–2 minutes per side until nicely browned and fully cooked.

Tips & Variations

For an extra kick, add a pinch of red pepper flakes or a splash of gochujang (Korean chili paste) to the marinade.
You can substitute honey with maple syrup or brown sugar for a different sweetness profile.
Serve the salmon with steamed rice and sautéed vegetables for a complete meal.

Storage

Store any leftover cooked salmon in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or oven to maintain moisture. Marinated but uncooked salmon can be kept in the fridge for up to 24 hours before cooking.

How to Serve

The image shows a white plate with three grilled salmon fillets placed side by side. Each fillet has a glossy, slightly charred orange surface with a chewy texture and visible grill marks. The salmon is sprinkled with white sesame seeds and chopped green onions scattered over and around the fillets. The plate is on a wooden surface with a spoon and small bowls of side dishes blurred in the background. The lighting highlights the moistness and the rich color of the fish. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, but be sure to thaw it thoroughly and pat dry before marinating to ensure the marinade adheres well.

How long should I marinate the salmon?

A minimum of 20–30 minutes is enough for good flavor, but marinating for up to 2 hours will deepen the taste. Avoid marinating too long as the acid can start to cook the fish.