Charred Sesame Salmon Ssam | TasteToronto
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Charred Sesame Salmon Ssam

30 mins Prep Time

10 mins Cook Time

Ingredients

  • 1 pound skinless salmon fillet, pin bones removed

  • 2 teaspoons honey

  • 2 teaspoons toasted sesame seeds

  • 2 teaspoons olive oil

  • 2 teaspoons soy sauce

  • 2 garlic cloves, rasped

  • 4 scallions, thinly sliced on a long bias

  • 1 teaspoon gochugaru (korean red pepper flakes)

  • 1 teaspoon sesame oil

  • 2 bunches Boston bibb lettuce (or other tender lettuce)

  • 2 baby cucumbers, sliced

  • 1 bunch shiso/perilla, leaves only

  • Mild green chilies such as Anaheim or jalapeño, thinly sliced

  • Ssamjang paste (Korean fermented soybean paste)

  • Korean Banchan such as: kimchi, pickled radish

Directions

Charred Sesame Salmon Ssam

5 Steps

  • Step 1

    Cut the salmon fillet into strips 1/2 inch thick and about two finger widths in size.

  • Step 2

    In a small bowl, combine the honey, toasted sesame seeds, olive oil, soy sauce as well as rasped garlic cloves and mix until even. Coat all of the salmon pieces with this marinade and transfer to a parchment paper-lined baking tray, being sure to spread the salmon pieces out so that they are not touching.

  • Step 3

    Place the salmon under the broiler of the oven on high and broil for 7-10 minutes until cooked through and lightly charred on the surface. Remove and allow to cool slightly.

  • Step 4

    While the salmon is cooking, take the sliced scallions and lightly toss with the gochugaru and sesame oil.

  • Step 5

    To serve: top the broiled salmon with the seasoned scallions and serve alongside Boston bibb lettuce, sliced cucumbers, shiso leaves, sliced chilies, ssämjang, kimchi as well as pickled radish.

Ingredients

  • 1 pound skinless salmon fillet, pin bones removed

  • 2 teaspoons honey

  • 2 teaspoons toasted sesame seeds

  • 2 teaspoons olive oil

  • 2 teaspoons soy sauce

  • 2 garlic cloves, rasped

  • 4 scallions, thinly sliced on a long bias

  • 1 teaspoon gochugaru (korean red pepper flakes)

  • 1 teaspoon sesame oil

  • 2 bunches Boston bibb lettuce (or other tender lettuce)

  • 2 baby cucumbers, sliced

  • 1 bunch shiso/perilla, leaves only

  • Mild green chilies such as Anaheim or jalapeño, thinly sliced

  • Ssamjang paste (Korean fermented soybean paste)

  • Korean Banchan such as: kimchi, pickled radish

Tags:

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