Korean Slow Baked Salmon
I am certain that I have mentioned this before but I love slow baking salmon. If you haven’t tried it before I highly suggest that you give it a try. There’s no chance of over baking it and the salmon remains moist and delicious. It’s not intimidating at all if you’re not used to cooking fish. Another bonus is that it doesn’t make your whole house smell like fish either. I know my hubby is not a fan of that but never complains when I slow bake fish. Honestly, this is my preferred method for cooking fish with higher fat content like salmon and steelhead trout.
My Korean slow baked salmon is incredibly easy and will make your weeknight dinners a complete breeze. Lately I’ve been experimenting with using gochujang (hot pepper paste) and gochugaru (hot pepper flakes) and introducing more Korean dishes to my family. That’s how I came about this recipe and it turns out that the family really enjoys it. I use mild gochujang (hot pepper paste) as my kids can’t handle a lot of heat but if you love spice then use the regular or even spicy version and increase the amount of gochugaru (hot pepper flakes) that you use. We eat it with rice but it would be great over salad in the summer as well. I hope you guys try this and enjoy it. It’s simple but loaded with umami flavors and just plain delicious.
Korean Slow Baked Salmon
Recipe details
- 4-6 Servings
- Prep time: 10 Minutes Cook time: 30 Minutes Total time: 40 min
Comments
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Presumably you wrap the fish before baking?
Will you please add flavoring/seasoning variations? I love lemon and sour flavors instead of sweet. Is it a good idea to wrap the salmon in foil or parchment before baking?