Big Green Egg Spicy Korean Salmon

Big Green Egg Spicy Korean Salmon

Our ongoing theme in Korean influenced cuisine continues with this delicious salmon recipe. Pulling together Gochujang and Honey to form a spicy and sweet glaze, this salmon recipe was a smashing success. Paired with a nice glass of Sauvignon Blanc this dish is the perfect weeknight treat or meal for your next dinner party. Now sit back, grab a glass of your favorite white wine, and enjoy this recipe for Big Green Egg Spicy Korean Salmon.

Big Green Egg Spicy Korean Salmon
Spicy Korean Salmon

Big Green Egg Spicy Korean Salmon

Take the salmon filets out as you make the glaze using Gochujang, Honey, Ginger, Garlic, Rice Vinegar, Soy Sauce, White Miso and Sesame Oil.

Big Green Egg Spicy Korean Salmon
Prep the ingredients
We made a side of sautéed Shiitake Mushrooms. I used Garlic, Soy, and Mirin to cook the mushrooms in.

Big Green Egg Spicy Korean Salmon
Sautéing the shiitake mushrooms
The trick to cooking with a Himalaya Salt Block is to put it on the grill as the grill warms up. Controlling the airflow in the Big Green Egg allowed me to warm the grill up slowly until I reached the desired temperature of 350°.

Big Green Egg Spicy Korean Salmon
Warming up the salt block
Now that both the BGE and Himalayan Salt Block are preheated it is time to glaze the top of the salmon and place the filets on the Salt Block.

Big Green Egg Spicy Korean Salmon
Ready to go on!
Cook the salmon for 5 minutes and then flip to the other side. Now that you have flipped the filets, glaze the other side of the salmon and cook for another 5 minutes or until the internal temp reaches 120° using an Instant Read Thermometer.

Big Green Egg Spicy Korean Salmon
Glazed salmon on the salt block
We served the Salmon on top of White Rice with the sautéed Shiitake Mushrooms. Enjoy!

Big Green Egg Spicy Korean Salmon
Dinner is served

Big Green Egg Spicy Korean Salmon
 
Prep time
Cook time
Total time
 
This recipe for Big Green Egg Spicy Korean Salmon is packed with flavor and easy to make. The perfect dish for your next dinner party.
Author:
Recipe type: Seafood
Cuisine: Korean
Serves: 4
Ingredients
  • 2 Lbs Salmon (skin off)
  • 2 Tbls Honey
  • 2 Tbls Rice Vinegar
  • 1 Tbls Gochujang
  • 1 Tbls White Miso
  • 1 Tsp Soy Sauce
  • 2 Garlic cloves (minced)
  • 1 Tsp Ginger (minced)
  • 1 Tsp Sesame Oil
Instructions
  1. Mix together the Honey, Rice vinegar, Gochujang, Miso, Soy sauce, Garlic, Ginger, and sesame oil.
  2. Preheat the grill and salt block gently warming it to 350°
  3. Glaze the top half of the salmon with the mixture.
  4. Once the salt block and grill are preheated place the salmon filets on the salt block.
  5. Cook the salmon for 5 minutes and turn over.
  6. Glaze the salmon again.
  7. Once the filets have cooked for 5 minutes (or when they hit 120°) pull them off.
  8. Glaze one more time, rest, and serve.

 

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