Korean Salmon with Dipping Sauce

Korean Salmon with Dipping Sauce is such an easy and tasty way to cook salmon with a hint of spicy Korean flavors! And this delicious low-carb salmon recipe can be cooked on an outdoor grill, on a stovetop grill pan, in the Air Fryer, or in the oven!

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This tasty Korean Salmon with Dipping Sauce is a variation on the recipe for Grilled Mahi Mahi with Korean Dipping Sauce that has been a hit on the blog. I made this with both types of fish years ago when my former neighbors Maria and Kym came to dinner.

And then I decided this Korean Salmon recipe needed a separate post, because I’m envisioning some blog reader looking through the Seafood Recipes and passing right over the recipe because it didn’t say salmon in the title. And today I am excited to finally be updating the photos for this favorite way to cook salmon!

I’m not claiming this is an authentic Korean recipe, but it does have lots of the flavors often found in Korean food. We loved loved the salmon grilled with the instructions in this recipe and served with the dipping sauce. But definitely grilled fish can take some expertise, and I’m going to give you several ways to cook the delicious salmon, so take your choice on the cooking method you want to use.

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

• salmon filets
• soy sauce or Gluten-Free Soy Sauce (affiliate link)
• Unseasoned Rice Vinegar (affiliate link)
• sesame oil (affiliate link)
• Golden Monkfruit Sweetener (affiliate link) or other low-carb sweetener
• Garlic Powder (affiliate link)
• Korean Red Pepper Powder (affiliate link) or other red pepper flakes
• green onions

What gives this salmon Korean Flavors?

This recipe uses lots of ingredients often found in Korean food like soy sauce, garlic, sesame oil, green onion, and most of all spicy Korean Red Pepper Powder. Read more about Korean food and what flavors it includes.

Is the Korean Salmon an authentic Korean recipe?

I’m not claiming this is an authentic Korean recipe, but it does have lots of the flavors often found in Korean food, especially the Korean Red Pepper Powder (affiliate link) that’s so spicy and good.

What methods can you use to cook the Korean Salmon?

• We loved how this Korean Salmon turned out on the grill; see those instructions in the recipe.
• It would also be wonderful cooked using a Stovetop Grill Pan (affiliate link); cook for about the same length of time as on the outdoor grill.
• You can also marinate the salmon, drain it, and then cook the salmon in the Air Fryer and serve with the Korean Dipping Sauce.
• Or just follow the instructions for Roasted Salmon to cook the marinated Korean salmon in the oven.

How to Make Korean Salmon with Dipping Sauce:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. If using frozen fish, thaw in the refrigerator overnight and then drain.
2. This is the Korean Red Pepper Powder that gives the salmon great spicy flavor.
3. Combine soy sauce, rice vinegar, sesame oil, sweetener, garlic powder, Korean Red Pepper Powder, and sliced green onion.
4. Divide mixture in half to use half for the marinade and half for the dipping sauce.
5. Pat salmon dry and put into a ZipLoc bag or plastic container with a snap-tight lid. Pour the marinade into the bag with the pieces of fish and marinate in the fridge for about 1 hour (or a little longer won’t hurt).
6. When you’re ready to cook take fish out of the fridge, brush the top side generously with olive oil, and let fish come to room temperature.
7. Spray grill with non-stick spray or wipe with olive oil, then preheat grill to medium-high (you can only hold your hand there 2-3 seconds.)
8. Put salmon on grill with top side down and at an angle to grill grates and grill 2-3 minutes (until you can start to see grill marks.)
9. Carefully lift the fish to turn and rotate to the opposite angle and cook 2-3 minutes more to get criss-cross marks.
10. Brush the other side of the salmon with more olive oil, then turn salmon over and cook about 3-4 minutes more or until fish feels firm.
11. Salmon is easy to overcook, and if you have an Instant Read Meat Thermometer (affiliate link) I would use it and take salmon off the grill when it’s close to 130F/55C. Total cooking time will not be more than 8-10 minutes.
12. Serve hot, with dipping sauce on the side.

Make it a Low-Carb Meal:

The Korean Salmon with Dipping Sauce would taste great with Thai Cucumber Salad, which is what you see in the photo above. This would also be delicious with Lemony Green Beans, Roasted Green Beans and Red Bell Pepper, or Roasted Broccoli with Garlic.

More Tasty Recipes for Salmon:

• Air-Fryer Salmon with Mustard-Dill Sauce
• Baked Salmon with Pesto and Tomatoe
• Salmon Patties with Tartar Sauce
• Roasted Lemon Salmon and Asparagus Sheet Pan Meal
• Roasted Asian Salmon and Green Beans Sheet Pan Meal

Continue to Content

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Yield: 4 servings

Korean Salmon with Dipping Sauce

Prep Time 15 minutes

Cook Time 10 minutes

Additional Time 1 hour

Total Time 1 hour 25 minutes

Korean Salmon with Dipping Sauce is a tasty way to cook salmon on the grill, or marinate the salmon with this recipe and cook it in the Air Fryer or in the oven if you prefer!!

Ingredients

Ingredients:

• 4 salmon filets

Sauce/Marinade Ingredients:

• 1/2 cup soy sauce or Gluten-Free Soy Sauce
• 3 T unseasoned Rice vinegar 
• 2 T sesame oil
• 1/4 cup Golden Monkfruit Sweetener (see notes)
• 2 tsp. garlic powder
• 1/2 tsp. Korean Red Pepper Powder (see notes)
• 2 green onions, thinly sliced

Instructions

1. If using frozen fish, thaw in the refrigerator overnight and then drain.
2. Combine soy sauce, rice vinegar, sesame oil, sweetener, garlic powder, Korean Red Pepper Powder, and sliced green onion.
3. Divide mixture in half to use half for the marinade and half for the dipping sauce.
4. Pat salmon dry and put into a ZipLoc bag or plastic container with a snap-tight lid.
5. Pour the marinade into the bag with the pieces of fish and marinate in the fridge for about 1 hour (or a little longer won't hurt).
6. When you're ready to cook take fish out of the fridge, brush the top side generously with olive oil, and let fish come to room temperature.
7. Spray grill with non-stick spray or wipe with oil, then preheat grill to medium-high (you can only hold your hand there 2-3 seconds.)
8. Put salmon on grill with top side down and at an angle to grill grates and grill 2-3 minutes (until you can start to see grill marks.)
9. Carefully lift the fish to turn and rotate to the opposite angle and cook 2-3 minutes more to get criss-cross marks.
10. Brush the other side of the salmon with more olive oil, then turn salmon over and cook about 3-4 minutes more or until fish feels firm.
11. Salmon is easy to overcook, and if you have an Instant Read Meat Thermometer (affiliate link) I would use it and take salmon off the grill when it's close to 130F/55C. Total cooking time will not be more than 8-10 minutes.
12. Serve hot, with dipping sauce on the side.

Notes

I used Golden Monkfruit Sweetener and Korean Red Pepper Powder for this recipe. (affiliate links)

I love a non-stick spray called Pam for Grilling, (affiliate link) which really helps prevent food from sticking.

This recipe was adapted from one that came from Weeknight Grilling, a magazine-cookbook published by Cuisine at Home.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 519Total Fat: 32gSaturated Fat: 5.9gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 143mgSodium: 1296mgCarbohydrates: 3.2gFiber: 0.4gSugar: 1.2gProtein: 52g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Made with an approved sweetener, this Korean Salmon is a perfect main dish for low-carb or Keto diets, and for any phase of the original South Beach Diet.

Find More Recipes Like This One:
Use Seafood Recipes for more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Danica's Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
The recipe for salmon with Korean flavors was first posted in 2007. Even though I’ve made it many times since then, I didn’t manage to update the photos until the summer of 2021. The recipe was last updated with more information and suggestions for some other ways to cook the salmon in 2023.

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