Umami Marinated Salmon
A deeply savoury salmon dish glazed in rich gochujang-based sauce. Caramelized on the outside, tender and flaky inside — bold enough to stand on its own, balanced enough for everyday dinner.
INGREDIENTS (Serves 2):
- 2 salmon fillets (about 150–180g each)
- 3–4 Tbsp KUME Classic Sauce or BBQ Sauce
- 1 Tbsp neutral oil
- 2 cups cooked rice (for serving)
- Assorted vegetables (broccoli, spinach, mushrooms, carrots)
- Optional: sesame seeds, green onions, lemon wedge
DIRECTIONS
- Marinate the salmon: Coat salmon fillets evenly with KUME Classic or BBQ Sauce. Let sit for at least 10–15 minutes (longer if you have time).
- Sear to caramelize: Heat neutral oil in a pan over medium heat. Place salmon skin-side down and cook until caramelized and cooked about three-quarters through.
- Flip and finish: Turn the salmon and cook until flaky and just cooked through, allowing the glaze to gently caramelize.
- Build your bowl: Serve over warm rice with sautéed or steamed vegetables. Spoon any extra sauce from the pan over the top. Finish with sesame seeds or green onions if desired.
