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.
Ingredients
1½lbSalmon Fillets, about 6, 680g
½tspSalt
½tspPepper
Cooking Spray for greasing
Sauce:
3TbspGochujang, Korean hot chili paste
2TbspCoconut Aminos or Low Sodium Soy Sauce
1½TbspRice Vinegar, or White Wine Vinegar
1TbspMinced Garlic, about 2-3 cloves
1TbspGrated Ginger, about 6g
2TbspWater
Stevia Sweetener, 2 Tbsp sugar worth (Use your brand's Conversion Chart), or other sweetener
Instructions
Prep:
If using wooden skewers, soak them in water for about 30 minutes. This is needed to prevent them from burning.
Dice salmon into 2” pieces (try to make even sized pieces) and season with salt and pepper.
Thread salmon pieces on skewers, about 5 on each.
Cook Salmon:
Heat a nonstick grill pan (or pan) over medium, lightly grease with cooking spray and add the salmon.
(Meanwhile, cook sauce.)
Cook on one side for 4-5 mins, and flip. Cook other side for another 3-4 mins until cooked, pink, and no longer translucent.
Prepare sauce:
While the salmon cooks, heat a small nonstick pan over medium.
In a small bowl, whisk together the gochujang paste, coconut aminos/soy sauce, vinegar, ginger, garlic, stevia sweetener and water.
Pour mixture into pot/pan and allow to slightly thicken.
Transfer to a bowl before it starts sticking to the pan. Sauce will thicken when cooled.
Combine and serve:
Spread the bbq glaze on the first cooked side using a spoon or basting brush.
Transfer to a serving dish (optionally glaze other side too) and pour more sauce on.
Sprinkle on sesame seeds and serve with steamed vegetables or rice.
Notes
Soaking wooden skewers is important or they may burn.
Cut even sized pieces of salmon so they cook evenly.
Storage:
Remove pieces from skewers before storing.
Fridge: In an airtight container for 3-4 days. Reheat in the microwave for 30-40 seconds.
Freeze: (Do not add glaze) Place on baking sheet and let freeze individually. Transfer to freezer safe bag. Let thaw in the fridge and then reheat in the microwave.