← All recipesTotal: 32 min
Ingredients
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Instructions
- Mix gochujang, honey, soy, vinegar, sesame oil and garlic.
- Reserve one third of the glaze and coat the salmon with the rest for 15 minutes.
- Oil the grill grates and heat to medium-high.
- Grill skin-side down for 6 to 8 minutes with the lid closed.
- Turn carefully, brush with reserved glaze and cook 2 to 4 minutes more.
- Serve with cucumber, spring onion and sesame seeds.
Kitchen note: The flesh should just begin to flake while remaining moist in the centre. Follow local food-safety guidance and check the thickest part.
Why you'll like this recipe
- The method balances rich salmon with bright, clearly defined flavours.
- It makes a complete, practical meal for 4 people.
- The timing keeps the salmon succulent while the other ingredients retain their character.
Tips for better results
- Pat the salmon dry before seasoning so marinades and spices cling evenly.
- Check the thickest piece early; salmon continues to cook slightly as it rests.
- Prepare the vegetables and sauce before the fish hits the heat so everything can be served at its best.
What to serve with it
Serve with a crisp green salad, lemon wedges and good bread. Choose any extra side to echo the recipe's strongest seasoning.
Storage
Refrigerate leftovers within two hours and keep covered for up to two days. Reheat gently, or serve cold when appropriate for the dish.
Common questions
How do I know when the salmon is done?
The flesh should just begin to flake while remaining moist in the centre. Follow local food-safety guidance and check the thickest part.
Can I prepare this recipe ahead?
You can measure ingredients, mix the sauce or dressing and prepare the sides. Cook the salmon close to serving for the best texture.