Best Korean Salmon Skewers With Rice Slaw Recipes

KOREAN-STYLE BARBECUE SALMON

Korean-Style Barbecue Salmon image

This easy grilled salmon gets its spicy-sweet flavor from a quick marinade that doubles as a basting sauce. Crisp-tender cabbage and rice complete the experience.

Provided by Food Network Kitchen

Categories main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 13

Ingredients

1/4 cup gochujang (Korean red chile paste)
2 teaspoons soy sauce
2 teaspoons toasted sesame oil, plus more for drizzling
2 teaspoons fresh lemon juice
2 teaspoons sugar
2 teaspoons grated fresh ginger
1 small clove garlic, grated
1 1/2 pounds skin-on center-cut salmon, cut into 4 fillets
3 tablespoons vegetable oil, plus more for the grill
1/2 head napa cabbage, cut into 4 long wedges
Kosher salt and freshly ground pepper
Sliced scallions and toasted sesame seeds, for topping
Cooked white rice, for serving

Steps:

Make the sauce: Whisk the gochujang, soy sauce, sesame oil, lemon juice, sugar, ginger and garlic in a small bowl.
Prepare the salmon: Remove 3 tablespoons of the sauce to a large bowl and add the salmon; rub all over to coat. Cover and refrigerate 30 minutes. Set aside the remaining sauce for basting.
Preheat a grill to medium high. Oil the grates. Brush the cabbage wedges all over with 2 tablespoons vegetable oil and season with salt and pepper. Remove the salmon from the marinade; pat dry with a paper towel. Season with salt and pepper and brush both sides with the remaining 1 tablespoon vegetable oil.
Grill the salmon, skin-side up, until well marked, 4 to 5 minutes. Flip and brush with the reserved sauce. Grill until cooked through, 3 to 5 minutes. Meanwhile, grill the cabbage wedges, flipping often, until crisp-tender, about 10 minutes. Transfer the salmon and cabbage to plates; sprinkle with scallions and drizzle with sesame oil. Serve with rice.

TERIYAKI SALMON SKEWERS

Teriyaki Salmon Skewers image

The sweet dark flavour of teriyaki is an ideal match for salmon. This is an easy appetizer, perfect to pick up and enjoy with a glass of sparkling wine. By using a centre cut of salmon your skewers will be equal in size and cook evenly. Let your wooden skewers soak in water for about 20 minutes to prevent flare-ups in the oven. From Food and Drink :)

Provided by Leslie

Categories Canadian

Time 24m

Yield 20 skewers

Number Of Ingredients 7

Ingredients

3 tablespoons soy sauce
2 tablespoons hoisin sauce
2 teaspoons rice vinegar
1 garlic clove, minced
1 salmon fillet, skinless, about 1 lb
1 green onion, finely chopped
toasted sesame seeds (optional)

Steps:

Whisk together soy and hoisin sauces, vinegar and garlic in a bowl.
Slice salmon fillet across the grain into thin strips. Add to soy mixture and let stand for 15 minutes, turning occasionally.
Thread each salmon strip onto small metal or soaked wooden skewers. Place skewers on baking sheet and broil, turning and basting with marinade once, for about 4 minutes or until golden and fish flakes easily when tested. Alternatively, cook skewers on oiled grill pan on grill.
Before serving, sprinkle with green onion and sesame seeds, if using.

GOCHUGARU SALMON WITH CRISPY RICE

Gochugaru Salmon With Crispy Rice image

Gochugaru, a mild, fragrant red-pepper powder, bedazzles this quick salmon dinner. As a key ingredient in Korean home cooking, gochugaru proves that some chiles provide not only heat but fruity sweetness as well. Here, that's especially true once it's bloomed in maple syrup, vinegar and butter. If you like shiny things, you may find great pleasure in watching this pan sauce transform into a mirrored, crimson glaze. Try to get long center-cut salmon fillets for uniform thickness and even cooking. Their crispy skin tastes wonderful with white rice, which toasts in the rendered salmon fat. To balance the richness of the fish, serve it with fresh, crunchy things, like cucumbers or pickles, or a big green salad.

Provided by Eric Kim

Categories dinner, weeknight, seafood, main course

Time 20m

Yield 4 servings

Number Of Ingredients 9

Ingredients

4 skin-on salmon fillets (6 ounces each)
Kosher salt (Diamond Crystal) and black pepper
1 tablespoon olive oil
4 cups cooked white rice, preferably leftovers
4 teaspoons gochugaru (see Tip)
2 tablespoons maple syrup
2 tablespoons rice vinegar
2 tablespoons cold unsalted butter, kept whole
Sliced cucumbers or pickles, for serving (optional)

Steps:

Season the salmon on all sides with salt and pepper. Heat a large cast iron or nonstick skillet over medium-high heat. Add the olive oil and sear the salmon fillets skin side down until the skin is browned and crispy, 2 to 5 minutes. The salmon's orange flesh will begin to turn pale coral as the heat slowly creeps up the sides of the fish; you want that coral color to come up about two-thirds of the way at this point for a nice medium-rare. Carefully flip the salmon and cook the second side until the flesh feels firm, another 1 to 2 minutes. When you press it, it should not feel wobbly. Transfer the salmon to a plate skin side down and keep the pan with the rendered fat over the heat.
Add the rice to the fat in the pan and spread in an even layer, packing it down as if making a rice pancake. Reduce the heat to medium and cook until the bottom is lightly browned and toasted, about 5 minutes. You should hear it crackle. Flip the rice like a pancake, using a spatula if needed. You may not be able to flip it all in one piece, but that's OK. Cook until lightly toasted on the second side, another 1 to 2 minutes. Go longer if you want crispier rice, but the trifecta of crispy-chewy-soft tastes wonderful.
While the rice is cooking, stir together the gochugaru, maple syrup, rice vinegar and 1 teaspoon salt in a small bowl. When the rice is done, divide it evenly among the plates. In the now empty pan, add the gochugaru mixture and cook, stirring constantly, over medium-high heat until it bubbles up and reduces significantly, 15 seconds to 1 minute. It should look pretty sticky. Turn off the heat and add the cold butter, stirring with a wooden spoon or tongs until fully melted and incorporated into the gochugaru mixture. Pour this glaze over the salmon and serve with cucumbers or pickles if you'd like.