Korean-Style Marinated Pink Salmon
A piquant Asian-style fish appetizer. You cannot stop eating it! Various Korean-style salads and marinated fish appetizers can be found in many supermarkets. But why not make them yourself? Korean-Style Marinated Pink Salmon does not require any special spices. You can adjust the heat of this homemade appetizer to your taste.
Updated : 04 August, 2026
Easy
More than 1 hour.
Ingredients
580 grams
Pink salmon
1
Onions
1
Carrot
1 teaspoon
Sugar
1 teaspoon
Salt
30 grams
Vegetable oil
1 tablespoon
Ground coriander
to taste
Chili pepper
1 teaspoon
Paprika
1.5 tablespoon
Soy sauce
0.75 tablespoon
Vinegar essence
1
Garlic
5 grams
Parsley
1 teaspoon
Sesame
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make Korean-style marinated pink salmon at home? Prepare the necessary ingredients. I used the tail part of the pink salmon.
Step 2
Rinse the fish thoroughly and dry it well. Cut the fish lengthwise, remove the skin, backbone, and bones. I got 350 g / about 12 oz of fillet. I measured the spices based on the weight of the clean fillet.
Step 3
Cut the pink salmon fillet crosswise into pieces 1–1.5 cm / about 1/2 inch thick. You can slightly freeze the fish beforehand to make it easier to cut even pieces.
Step 4
Place the fish in a glass or enamel dish, add the sugar and salt, and mix gently. Let the fish stand like this for 15 minutes.
Step 5
Dry-toast the whole coriander seeds in a dry pan, stirring, for 1–1.5 minutes so they become more aromatic. You can use ready-ground coriander, but unlike whole seeds, it does not have such a rich, pronounced flavor and aroma.
Step 6
Add the acetic acid to the fish and mix. Cover the container with the fish with plastic wrap and leave for 20 minutes.
Step 7
During this time, you can stir the fish a couple of times so the pieces marinate evenly. The color of the fish will gradually become lighter; this means the marinating process is happening.
Step 8
Peel the onion and cut it into not-too-thin half rings.
Step 9
Heat the vegetable oil in a pan. Add half of the onion to the pan and fry over moderate heat until golden, stirring occasionally. Do not be put off by the amount of oil; it will serve as part of the marinade.
Step 10
Add the second half of the onion to the fish and mix.
Step 11
Remove the boiling oil with onion from the heat, wait until it stops bubbling, and immediately add the paprika and pepper. Mix everything well. This way the spices will lightly bloom, and the oil will take on color. This oil will give the appetizer a special flavor and color.
Step 12
Pour the hot oil with onion over the fish and mix gently.
Step 13
Grind the coriander. It is best to do this right before using it, to preserve the spice’s aroma as much as possible.
Step 14
Add the coriander to the fish and mix.
Step 15
Peel the garlic and mince it in any convenient way: on a grater, through a garlic press, or by chopping it finely.
Step 16
Peel the carrot, wash it, and grate it on a Korean-style julienne grater.
Step 17
Add the garlic and carrot to the fish and mix.
Step 18
Pour in the soy sauce and mix well again. Cover the appetizer with a lid and leave it in the refrigerator to marinate for 4–5 hours, preferably overnight. During marinating, you can mix the appetizer a couple of times.
Step 19
When serving, sprinkle the pink salmon hye with sesame seeds toasted in a dry pan and decorate with fresh parsley. Enjoy!
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