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Korean Style salmon

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Korean-Style Seared Salmon

  • Author: Suzanne York


😋 This recipe takes a simple weeknight meal to the next level!

It’s also good with tuna steaks.

The sauce makes this sweet, salt, spicy and just plain delicious. Serve it with a salad and brown rice or sweet potato. Yum!



Simple Korean-Style Seared Salmon
(makes 4 servings)

3 Tbsp coconut or liquid aminos
½ cup (120 ml) low-sodium chicken broth
1 tsp honey
⅛ tsp dried red-pepper flakes
2 lb (900 g) salmon steaks, (4 steaks)
½ tsp sea salt
½ tsp fresh-ground black pepper
2 Tbsp avocado oil
1 tsp sesame oil
3 cloves garlic, minced


In a small bowl, mix together the liquid aminos, broth, honey, and red pepper steaks. Set aside. Sprinkle the salmon with salt and pepper.

Heat the avocado oil in a large skillet over medium-high heat. Add the salmon and cook until about 3 minutes, then carefully turn over and continue to cook until it’s done (the fish should easily flake), about 4-5 minutes depending on thickness.

Lower the heat to medium-low and add the sesame oil and garlic to the pan, constantly stirring for about 1 minute so the garlic doesn’t burn. Pour in the sauce and let simmer for about 2 minutes.

Serve and enjoy!

This keeps in the fridge for 3-4 days… and bonus: it tastes even better the next day.

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