Super Simple Marinated Salmon (Yeon-eo Jang)
Super Simple Marinated Salmon (Yeon-eo Jang)
Effortlessly Make Delicious Marinated Salmon at Home
While soy-marinated crabs and shrimps are indeed king of rice thieves, this marinated salmon is a strong contender! With fresh salmon and a simple homemade soy marinade, this recipe is incredibly easy to make. Just slice the salmon, pour over a generously brewed soy sauce mixture, and let it marinate. It’s a versatile dish that can be enjoyed as a luxurious salmon over rice bowl or a simple, elegant meal.
Ingredients- 600g fresh salmon fillet
- 2 Cheongyang peppers or green chili peppers
- 1/2 medium onion
- 1.5 paper cups soy sauce (approx. 270ml)
- 2 Tbsp tuna extract or low-sodium soy sauce (approx. 30ml)
- 1 Tbsp sugar (approx. 15g)
- 2 Tbsp mirin (rice wine) (approx. 30ml)
- 2 Tbsp cooking sake (approx. 30ml)
- 3 paper cups water (approx. 540ml)
- 1/2 medium onion (for marinade)
- 1/2 apple (for marinade)
- 1/2 stalk green onion (for marinade)
- 3 pieces dried kelp (for marinade)
- 5 cloves garlic (for marinade)
Cooking Instructions
Step 1
Let’s start by making the flavorful soy marinade! In a pot, combine 1.5 paper cups of soy sauce, 2 Tbsp of tuna extract or low-sodium soy sauce, 1 Tbsp sugar, 2 Tbsp mirin, 2 Tbsp cooking sake, and 3 paper cups of water. Add the 1/2 onion, 1/2 apple, 1/2 stalk green onion, 3 pieces of kelp, and 5 cloves of garlic to infuse the marinade with depth. If you enjoy a spicy kick, feel free to add chopped Cheongyang or red chili peppers. (I actually made a slightly larger batch than the recipe calls for). This versatile soy marinade is excellent not only for salmon but also for other braised dishes like marinated crabs, shrimps, or eggs, making it a useful staple in your kitchen.
Step 2
Once the soy sauce mixture begins to boil, reduce the heat to medium and let it simmer vigorously for about 10 minutes. This simmering process allows the ingredients to fully infuse their flavors into the soy sauce and also helps to preserve it longer. After simmering, let the marinade cool completely before use.
Step 3
Freshness is key for salmon! Gently pat the surface of the salmon fillet with paper towels to absorb any excess moisture. This step helps the salmon maintain its firm texture and reduces any potential fishy odors.
Step 4
Now it’s time to slice the salmon into bite-sized pieces. Aim for an even thickness of about 5mm. This consistent size ensures the marinade penetrates evenly and makes for an attractive presentation. Be careful not to slice them too thinly, as they might fall apart.
Step 5
Prepare the vegetables that will accompany the salmon. Finely chop the Cheongyang or green chili peppers. Thinly slice the remaining half onion. The spicy heat from the peppers and the crispness of the onion will beautifully complement the rich flavor of the salmon.
Step 6
Arrange the sliced salmon pieces in an airtight container or storage dish. Try to place the salmon pieces in a single layer without overlapping them too much for even marination.
Step 7
Evenly distribute the thinly sliced onion and chopped chili peppers over the salmon in the container. This not only adds visual appeal but also enhances the overall flavor profile of the dish.
Step 8
Strain the cooled soy marinade through a fine-mesh sieve, discarding all the solid ingredients. This ensures you have a clear marinade that will coat the salmon evenly and make it easy to pick out the salmon later.
Step 9
Pour the clear, strained soy marinade over the salmon and vegetables, ensuring the salmon is fully submerged. Seal the container tightly and refrigerate for about 7-8 hours to allow the salmon to marinate. While it’s delicious after 7-8 hours, letting it marinate for a full day will develop even deeper, more complex flavors. Enjoy your homemade marinated salmon!
