Korean Salmon
Drygast, 2024-04-26
A simple recipe for a tasty oven-baked salmon with a lovely sweet Korean-style sauce.
- Servings4 Portions
- AllergensFish, Gluten, Sesame, Soybeans, Wheat
- Cook Time45 min
A simple recipe for a tasty oven-baked salmon with a lovely sweet Korean-style sauce.
The dish takes care of itself in the oven and is quick to throw together.
I think it's best if you use a zester to grate the garlic and ginger into a paste, but of course you can grate on a regular grater instead. You can also slice the garlic if you like.
Ingredients
SalmonSauce
Nutrition Facts*
| Total | Serving | 100 g | |
|---|---|---|---|
| Energy | 1869.12 kcal | 467.28 kcal | 177 kcal |
| Carbohydrates | 42.87 g | 10.72 g | 4.06 g |
| Fat | 117 g | 29.25 g | 11.08 g |
| Protein | 158.72 g | 39.68 g | 15.03 g |
| Sugar | 32.84 g | 8.21 g | 3.11 g |
| Salt | 14.26 g | 3.56 g | 1.35 g |
* The nutritional information provided is approximate and is calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.
Directions
Korean Salmon
- Set the oven to 180°C.
- Peel and squeeze/grate garlic and ginger.
- In a small saucepan - fry the garlic and ginger in the sesame oil for a minute.
- Add the remaining ingredients to the sauce and bring to a boil while stirring. Remove saucepan from the heat.
- Put the salmon in a baking dish. Pour over the sauce.
- Cook in the middle of the oven for 15-20 minutes.
- Take the salmon out of the oven and top with spring onion and sesame seeds.
- Serve with boiled rice and oven-grilled broccoli.