Simple Korean Inspired Grilled Salmon

I’ve been grilling salmon for years, but I didn’t fall in love with it until I tried Korean flavors. There’s something about the mix of soy sauce, ginger, and a little heat that makes salmon taste so much better than plain salt and pepper ever could. Plus, this marinade comes together in about five minutes.

The secret is Gochugaru, which are Korean red chili flakes. They’re not as spicy as you might think, just enough to wake up your taste buds. You can find them at most grocery stores now, or you can order them online. I keep a jar in my pantry because I end up using it on everything.

This recipe works great for busy weeknights since the salmon only needs to marinate for about 30 minutes. Fire up the grill, throw on the fillets, and dinner is ready in less time than it takes to order takeout. My family asks for this one on repeat.

What Kind of Salmon Should I Use?

You can choose farm-raised or wild for this recipe, both will work great. And, if all you have access to is frozen salmon, you’ll still be good to go – just make sure to thaw it completely in the refrigerator before grilling. For this recipe, you’ll want to keep the skin on since it helps hold the fillet together on the grill and prevents it from sticking to the grates. The skin also gets nice and crispy when grilled, which adds a great texture contrast to the tender fish and sweet glaze.

Options for Substitutions

This Korean-inspired marinade is pretty forgiving, so here are some swaps you can make:

• Soy sauce: You can use tamari if you need a gluten-free option, or try coconut aminos for a soy-free alternative. Just know that coconut aminos are a bit sweeter and less salty, so you might want to reduce the brown sugar slightly.
• Brown sugar: Honey, maple syrup, or white sugar all work here. If using liquid sweeteners like honey or maple syrup, use about 3 tablespoons instead of 1/4 cup.
• Jarred minced garlic and ginger: Fresh is always great if you have it – use 2 cloves of fresh garlic and about 1 tablespoon of fresh grated ginger. The flavor will be a bit brighter.
• Sesame oil: This really gives that Korean flavor, so I’d recommend keeping it if possible. In a pinch, you could use a neutral oil with a tiny splash of toasted sesame seeds, but the taste won’t be quite the same.
• Salmon: Other fatty fish like trout or arctic char work well with this marinade. You could also use chicken thighs – just adjust the grilling time accordingly.

Watch Out for These Mistakes While Grilling

The biggest mistake when grilling salmon is flipping it too early or too often, which causes the fish to stick to the grates and fall apart – start with the skin side down and let it cook for most of the time without touching it.

Overcooking is another common issue that turns your salmon dry and chalky, so pull it off the grill when it reaches 140°F instead of 145°F, as the fish will continue cooking from residual heat for a few minutes.

To prevent sticking, make sure your grill grates are clean and well-oiled before placing the salmon down, and resist the urge to move the fish around while it cooks.

When applying the sauce, save some for serving and don’t brush it on too early in the cooking process, as the sugar in the glaze can burn quickly and turn bitter on high heat.

What to Serve With Korean Inspired Grilled Salmon?

This sweet and savory salmon pairs perfectly with steamed white rice or fried rice to soak up all that delicious glaze. I love serving it alongside some quick pickled cucumbers or a simple cabbage slaw to add a fresh, crunchy contrast to the rich fish. For a more filling meal, add some roasted or steamed broccoli, snap peas, or bok choy on the side. If you want to go all out, make some kimchi fried rice or serve it with warm edamame sprinkled with sea salt as an appetizer.

Storage Instructions

Store: Leftover grilled salmon keeps well in the fridge for up to 3 days in an airtight container. I like to flake it over salads or rice bowls for quick lunches throughout the week.

Freeze: You can freeze cooked salmon for up to 2 months in a freezer-safe container or wrapped tightly in plastic wrap and foil. Just know that the texture might be a bit softer after freezing, so it works best when you plan to use it in fried rice or pasta dishes.

Reheat: Gently warm the salmon in the microwave on low power for 30-second intervals, or heat it in a covered skillet over low heat with a splash of water. Be careful not to overcook it or it’ll dry out.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1050-1150
• Protein: 105-120 g
• Fat: 45-55 g
• Carbohydrates: 35-45 g

Ingredients

For the marinade and glaze:

• 1/2 cup soy sauce
• 3 tablespoons brown sugar
• 1 tablespoon garlic (freshly minced)
• 2 teaspoons ginger (freshly grated)
• 1 1/2 teaspoons sesame oil
• 1 tablespoon cornstarch
• 1 teaspoon Gochugaru (Korean red chili flakes)

For the fish:

• 1.5 lb salmon (cut into 2-inch wide fillets)
• 1/2 teaspoon toasted sesame seeds (for garnish)
• 350°F grill temperature

Step 1: Prepare the Mise en Place and Start the Grill

• 1 tablespoon garlic, freshly minced
• 2 teaspoons ginger, freshly grated
• 350°F grill temperature

Mince the garlic and grate the ginger while your grill preheats to 350°F.

This allows the grill to reach temperature while you finish prep work.

I always mince garlic fresh right before cooking—it releases more aromatic oils than pre-minced garlic, giving the marinade better flavor.

Step 2: Build the Glaze Base

• 1/2 cup soy sauce
• 3 tablespoons brown sugar
• 1 tablespoon garlic, freshly minced
• 2 teaspoons ginger, freshly grated
• 1 1/2 teaspoons sesame oil

In a small pot over medium heat, combine soy sauce, brown sugar, the minced garlic, grated ginger, and sesame oil.

Stir until the sugar dissolves and the mixture becomes fragrant, about 2 minutes.

The goal is to marry these flavors together before thickening.

Step 3: Thicken the Glaze and Season

• 1 tablespoon cornstarch
• 1 teaspoon Gochugaru
• glaze base from Step 2

In a small bowl, whisk the cornstarch with 2 tablespoons of water until smooth—this prevents lumps.

Pour the cornstarch slurry into the pot while stirring constantly, then simmer for 3-5 minutes until the glaze thickens and becomes glossy.

Add the gochugaru to bring in the signature Korean heat and depth.

Taste and adjust seasoning as needed.

I add the chili flakes toward the end so their flavor stays vibrant rather than mellowing out.

Step 4: Prepare the Salmon and Apply the Glaze

• 1.5 lb salmon, cut into 2-inch wide fillets
• thickened glaze from Step 3

Pat the salmon fillets dry with paper towels—this helps them get a better sear and prevents sticking.

Cut them into 2-inch wide portions if not already done.

Generously brush both sides of each salmon piece with the glaze from Step 3, reserving about 2 tablespoons for basting during cooking.

Step 5: Grill and Monitor Temperature

• glazed salmon from Step 4

Place salmon skin-side down on the preheated 350°F grill.

Grill for 5-10 minutes without moving—the skin will crisp and protect the flesh.

Using an instant-read thermometer, check that the thickest part reaches 145°F (medium), then carefully flip and cook skin-side up for 1-2 minutes.

This short flip time ensures the skin stays crispy while the top caramelizes slightly.

Step 6: Finish and Serve

• grilled salmon from Step 5
• 1/2 teaspoon toasted sesame seeds

Transfer the salmon to a serving plate immediately.

Drizzle with any reserved glaze and sprinkle with toasted sesame seeds for garnish and nutty crunch.

Serve hot while the skin is still crispy.