Korean BBQ Salmon Skewers are grilled salmon skewers perfect for summer dinners and cookouts, delivering sweet-savory glaze, smoky grilled flavor, and quick cooking time. Salmon cubes are marinated in a Korean-inspired sauce with soy sauce, sesame oil, honey, and gochujang before grilling until lightly caramelized.
If you like this seafood recipe, you may also love our Cast Iron Salmon, Salmon Rice Bowl, or our Old Fashioned Salmon Patties.
Korean BBQ Salmon Skewers at a Glance 🔎
- 🕒 Prep Time: 15 minutes
- ⏱️ Cook Time: 10 minutes
- 🧊 Optional Chill: 30 minutes
- 👥 Servings: 4
- 🔥 Cook Method: Grilled skewers
- 🍽️ Cuisine (or General Category): Korean-inspired salmon recipe
- 👩🍳 Pair With: Instant Pot Jasmine Rice, Spicy Asian Cucumber Salad, grilled vegetables
- ⭐ Difficulty Level: Easy
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Brushing the sauce on during grilling helps create a glossy coating on the salmon. ~Jami
Why We Love This Recipe
- Bold Korean-Inspired Flavor: The combination of soy sauce, sesame oil, honey, and gochujang creates a balanced sweet-savory glaze.
- Quick to Prepare: These salmon skewers come together fast with a simple marinade and short cook time.
- Flexible Cooking Method: The skewers can be grilled outdoors or cooked indoors using a grill pan or oven.
- Great for Entertaining: The skewers are easy to serve for cookouts, weeknight dinners, or summer gatherings.
Key Ingredients
- Salmon: We used a fresh farm-raised salmon that was raise in aquifer water free of mercury and microplastics. Wild-caught salmon works well, too. Cut into 1-inch cubes.
- Soy Sauce: Adds salty umami flavor.
- Brown Sugar: Provides sweetness.
- Honey: Provides natural sweetness and caramelization.
- Sesame Oil: For a nutty richness.
- Garlic: Minced for added flavor.
- Ginger: Adds a kick.
- Rice Vinegar: For acidity.
- Korean Red Pepper Paste (Gochujang): Lends spicy heat and depth.
- Sesame Seeds (optional): For a nutty garnish.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Gochujang: Replace with sriracha for a spicier kick.
- Honey: Use maple syrup instead of honey for a different flavor.
- Presentation: Serve with this Jasmine Rice Instant Pot Recipe or with a side of kimchi.
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How to Make Korean BBQ Salmon
STEP ONE: Prepare the Marinade
In a mixing bowl, combine soy sauce, brown sugar, honey, minced garlic, grated ginger, rice vinegar, Korean red pepper paste (gochujang), and sesame oil. Whisk until the sugar has dissolved and the ingredients are well combined.
STEP TWO: Marinate the Salmon
Place the salmon cubes in a shallow dish or resealable plastic bag. Pour half of the prepared Korean BBQ sauce over the salmon, ensuring each piece is evenly coated.
Cover and refrigerate for at least 30 minutes to allow the flavors to infuse. For deeper flavor, marinate for up to 2 hours.
STEP THREE: Grill or Bake the Salmon
Grilling Method: Preheat your grill to medium-high heat. Thread the marinated salmon cubes onto soaked bamboo skewers. Grill for 3-4 minutes per side, basting with reserved marinade during the last few minutes of cooking.
Oven Method: Preheat oven to 400°F (200°C). Place salmon skewers on a lined baking sheet. Bake for 10-12 minutes, basting halfway through with marinade, until salmon is cooked through and flakes easily with a fork.
STEP FOUR: Serve and Enjoy!
Once cooked, remove salmon skewers from grill or oven. Serve hot, garnished with sesame seeds and chopped green onions if desired. Pair with steamed rice and your favorite Asian-inspired sides.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Marinate the salmon for at least 30 minutes or up to 2 hours to maximize flavor.
✔️ DO Preheat the grill to medium-high heat and ensure it's well-oiled to prevent sticking.
✔️ DO Leave a bit of space between each piece of salmon when threading on the skewers.
✔️ DO Baste the salmon with marinade during the last few minutes of cooking.
Storage
Store leftover Korean BBQ Salmon in an airtight container in the refrigerator for up to 2 days. This dish is not freezer-friendly. To reheat leftovers, gently warm the salmon in a covered baking dish in the oven at 325°F (160°C) for about 10 minutes or until heated through.
Recipe FAQs
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Korean BBQ Salmon pairs well with a variety of sides. In Korean cuisine, it is often served with steamed rice, kimchi, pickled vegetables (banchan), and lettuce leaves for wrapping. It can also be enjoyed with roasted vegetables or noodles like soba or udon.
Salmon should be cooked to an internal temperature of 145°F (63°C) to ensure it is safe to eat. At this temperature, the salmon will be opaque and flake easily with a fork, indicating that it is fully cooked and ready to enjoy.
More Salmon Recipes You'll Love ♥️
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📖 Recipe
Korean BBQ Salmon Skewers
Equipment
- Grill or Oven
- Bamboo Skewers
- Mixing bowls
Ingredients
- 1 pound salmon fillet skin removed, cut into 1-inch cubes
- Bamboo skewers soaked in water for 30 minutes
Korean BBQ Sauce
- ¼ cup soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons honey
- 2 tablespoons sesame oil
- 2 cloves garlic minced
- 1 teaspoon grated ginger
- 1 tablespoon rice vinegar
- 1 tablespoon Korean red pepper paste gochujang
- 1 tablespoon sesame seeds optional
- 1 teaspoon cornstarch mixed with 1 teaspoon cold water
- chopped green onions (optional garnish)
Instructions
- In a saucepan, combine soy sauce, brown sugar, honey, sesame oil, minced garlic, grated ginger, rice vinegar, Korean red pepper paste, and sesame seeds. Heat over medium heat until the mixture begins to simmer.
- Thicken the Sauce: Gradually pour in the cornstarch mixture, stirring constantly until the sauce thickens slightly, about 1-2 minutes. Remove from heat and set aside.
- Place salmon cubes in a shallow dish or resealable plastic bag. Pour half of the Korean BBQ sauce over the salmon, reserving the rest for basting.
- Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
- Preheat a grill pan over medium-high heat. Thread marinated salmon cubes onto soaked bamboo skewers.
- Grill the Kabobs: Lightly oil the grill pan to prevent sticking. Grill kabobs for 3-4 minutes per side, or until salmon is cooked through and has grill marks.
- During the last few minutes of grilling, brush the reserved Korean BBQ sauce onto the kabobs, turning occasionally to coat evenly.
- Remove kabobs from the grill and garnish with chopped green onions if desired. Serve hot with steamed rice and your favorite side dishes.
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Notes
- Cut the salmon into evenly sized cubes.
- Soak the skewers before grilling.
- Grill over medium-high heat for better browning.
- Brush with sauce during the final minutes of cooking.
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