Name: Korean BBQ Glazed Salmon Skewers you need to try!
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1½ lb Salmon Fillets (about 6, 680g); ½ tsp Salt; ½ tsp Pepper; Cooking Spray for greasing; 3 Tbsp Gochujang (Korean hot chili paste); 2 Tbsp Coconut Aminos or Low Sodium Soy Sauce; 1½ Tbsp Rice Vinegar (or White Wine Vinegar); 1 Tbsp Minced Garlic (about 2-3 cloves); 1 Tbsp Grated Ginger (about 6g); 2 Tbsp Water; Stevia Sweetener (2 Tbsp sugar worth (Use your brand's Conversion Chart), or other sweetener)

These Korean BBQ Glazed Salmon Skewers you need to try! Flaky grilled gochujang salmon kebabs coated in a sweet and spicy Korean barbecue sauce perfect for an easy Asian inspired dinner at home.

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Don’t ask me where this recipe came from, because I really have no idea!

I remember falling in love with the whole Korean bbq flavor when I made chicken nuggets about 8 months ago (yes that long), so I must have added this to my list back then.

I have a strong feeling that the reason I put it off was because I thought it would be complicated. Cut all those pieces of salmon, thread them on skewers and then cook.. Total nonsense!

This entire thing took me like 20 minutes from start to end! And that’s because I tried to cut the pieces perfect and make the skewers look all fancy and aesthetic. So definitely more of a 15 minute job here.

Major regrets for waiting this long.
P.S. Another roommate approved recipe here.

Ingredients for Korean BBQ Glazed Salmon Skewers

The salmon part of this Korean fish recipe is really basic, but you do need that special gochujang paste for the authentic sauce!

Deboned Salmon – I used a coho, but you can choose what you prefer. I recommend skin off
Salt & Pepper

For the Spicy Paleo Korean BBQ Sauce

Gochujang Paste – Korean hot chili paste; You can find this in the Asian food aisle of grocer stores.
This is the key to this Korean salmon recipe.
Coconut Aminos – A soy-free and low sodium soy sauce alternative for a Paleo friendly y recipe.
You can use regular soy sauce too.
Rice Vinegar or even White Wine Vinegar
Minced Garlic
Grated Ginger
Stevia Sweetener for a sugar-free and healthy Korean bbq salmon recipe.
Any other sweetener would work too. For another sugar-free alternative I recommend 1:1 Lakanto monkfruit sweetener (code HAYLSKITCHEN gets you a discount).
Water – to thin it down

How to make Gochujang Salmon Kebabs

The name might sound intimidating, but making Korean glazed salmon at home is extremely easy once you have the ingredients. You don’t even need a real grill!

Prep the skewers and salmon

If you’re using wooden skewers, soak the skewers in water for about 30 minutes so they don’t burn when grilling the fish.

Cut the salmon into 2” size pieces.

Thread salmon pieces on the skewers. Use 2 sticks for each ‘skewer’ so it holds better.
You should have about 5.

Cook or Grill the Salmon

I use a nonstick grill pan for to make this gochujang grilled salmon, but you can also cook the fish on an actual outdoor grill.

Heat the pan over medium, lightly grease with cooking spray and add the salmon skewers.

Cook each side for about 4-5 minutes; Flip after cooking one side completely.

Make the sauce while salmon cooks.

Cook the Korean barbecue sauce

Easiest part here: Just stir the ingredients (gochujang chili paste, coconut aminos, vinegar, ginger, garlic, water and sweetener) for the sauce in a bowl, and heat it on a small nonstick pan until it starts to thicken.

Transfer the gochujang sauce to a bowl before it starts sticking to the pan; It will thicken more when it cools.

Combine for the Korean BBQ Salmon

When one side of the salmon is done cooking, brush the gochujang sauce the cooked side. You can use a basting brush or just spoon the sauce on.

Transfer the gochujang fish to a plate and glaze the other side or just pour on the remaining Korean barbecue sauce!

Can you bake Korean BBQ Glazed Salmon?

I haven’t tried the baked option, but you can bake Korean bbq salmon in the oven by baking it for about 12-15 minutes at 400°F. Add the glaze once the fish has cooked completely.

How to store Gochujang Glazed Salmon

Just like any other cooked seafood, this Korean bbq glazed salmon can be stored in the fridge for up to 4 days, or freezer for 2-3 months.

Tip: Take the salmon pieces off the skewers before putting them away. If you used 2 sticks, it might be easier to remove one stick first then the other.

Store Korean BBQ Salmon in the fridge:

To keep Korean grilled salmon in the fridge, place pieces in an airtight container. Reheat in the microwave for about 30-40 seconds.

For the freezer:

If you want to make freezer-friendly gochujang salmon, cook the salmon itself, but don’t add the glaze.

Let each grilled salmon piece freeze individually on a baking sheet and then place them in a freezer-safe zipper bag or airtight container.
Thaw in the fridge and then reheat in the microwave.

Store the sauce in a separate container or make it when serving.

Serving ideas for Asian BBQ Salmon

These Korean salmon skewers go well with any traditional Asian side dishes. Here’s some healthy options:

Steamed vegetables like broccoli or snap peas
Cooked rice
Potatoes
Seasoned spinach
Eggplant

More Asian Inspired recipes to try: