Soy-Grilled Salmon with Korean Dipping Sauce
Soy-Grilled Salmon with Korean Dipping Sauce is a tasty way to cook salmon with a hint of Korean spicy flavor!
This tasty Soy-Grilled Salmon with Korean Dipping Sauce is a variation on the recipe for Soy-Grilled Mahi Mahi with Korean Dipping Sauce. I made this with both types of fish when my former neighbors (and food bloggers to-be) Maria and Kym came to dinner.
I had liked the recipe very much with Mahi Mahi, and we all thought it was also completely delicious with salmon. But I decided this version needed a separate post, because I’m envisioning some blog reader (or me) with a nice piece of salmon looking through the recipe archives section for Seafood Recipes and passing right over the recipe because it didn’t say salmon in the title.
And we loved the salmon grilled with the instructions in this recipe, but if you’re an Air Fryer fan you could marinate the salmon, then cook the salmon in the Air Fryer and serve it with the Korean Dipping Sauce.
Make it a Low-Carb Meal:
Soy-Grilled Salmon with Korean Dipping Sauce would taste great with Wake Up Your Mouth Thai Cucumber Salad and Roasted Asparagus and Mushrooms with Everything Bagel Seasoning for a low-carb meal.
More Tasty Recipes for Salmon:
Easy Low-Carb Air-Fryer Salmon with Mustard-Dill Sauce
Foil-Baked Salmon with Pesto and Tomatoes
Salmon Patties with Tartar Sauce
Roasted Lemon Salmon and Asparagus Sheet Pan Meal
Roasted Asian Salmon and Green Beans Sheet Pan Meal
Grilled Salmon with Maple-Sriracha-Lime Glaze
- 4 salmon filets
- 1/2 cup soy sauce
- 3 T Rice vinegar (not seasoned)
- 2 T sesame oil
- 1/4 cup Golden Monkfruit Sweetener (see notes)
- 2 tsp. garlic powder
- 1/4 tsp. Red Pepper Powder (see notes)
- 2 green onions, thinly sliced
- If using frozen fish, thaw in the refrigerator overnight and then drain and pat dry.
- Combine soy sauce, rice vinegar, sesame oil, sweetener, garlic powder, Red Pepper Powder, and sliced green onion in small bowl.
- Put half of mixture into a small ziploc bag with the pieces of fish and marinate in the fridge for about 1 hour (or a little longer won't hurt).
- When you're ready to cook take fish out of the fridge and let it come to room temperature.
- 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.)
- 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, I usually lift it up to see.)
- Rotate 45 degrees and cook 2-3 minutes more to get criss-cross marks.
- Turn salmon over and cook about 3-4 minutes more or until fish feels firm, but not hard to the touch. Total cooking time will not be more than 8-10 minutes; don't overcook.
- Serve hot, with dipping sauce on the side.
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.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Made with an approved sweetener, this is a perfect main dish for low-carb and low-glycemic diets and for any phase of the South Beach Diet.
Find More Recipes Like This One:
Use Seafood Recipes for more recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.