Bulgogi Broiled Salmon

Recipe adapted from Rozanne Gold’s Radically Simple

Bulgogi Salmon


2-3 large garlic cloves, peeled, divided/1 tbsp minced garlic

3 sticks of scallion, chopped (1/3 cup)

¼ cup soy sauce

1 tbsp Chinese rice wine or sherry

2 inch piece of peeled fresh ginger

2 tsp sugar or honey

1 tsp Asian sesame oil

1 tsp chili-garlic sauce (or sriracha)

4 6 oz skinless salmon fillets

1 tbsp coconut oil, grapeseed, or safflower oil

1/4 tsp toasted sesame seeds (optional, for garnish)


  1. Turn on broiler on “hi” setting
  2. Use a blender, magic bullet or food processor to mix garlic, scallion, soy sauce, rice wine ginger, sugar, sesame oil, chili sauce
  3. Mix marinade and salmon in a zip lock bag, seal bag and shake around to expose salmon to marinade.
  4. After 10-20 minutes at room temp., remove salmon from bag, pat dry with paper towels.
  5. Brush high smoke point oil (coconut, grapeseed, safflower) onto the salmon
  6. Broil until center is medium rare, about 8-12 minutes, depending on thickness (8min for 1cm, 12 for 2+ cm thickness)
  7. Remove from oven and serve immediately. Sprinkle some sesame seeds. Great with Soba noodles and bok choy.

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