Serves 12
Prep Time 0 minutes
Cook Time 0 minutes
Korean Miso
Doenjang, fermented Korean bean paste: 16 oz.
Orange juice, fresh squeezed: 8 oz.
Gochujang, fermented Korean red pepper paste: 4 oz.
Orange zest: 2 oz.
Citrus seasoned Ponzu dressing: 2 oz.
Mirin: 2 oz.
Wild Alaska King Salmon
Alaska King Salmon fillets, skin on, 5 to 6 oz. ea: 3 to 4 lbs.
Korean Miso: As needed
Fresh Kimchee
Citrus seasoned Ponzu dressing: ½ cup
Gochujang, fermented Korean red pepper paste: ¼ cup
Seasoned rice vinegar: ¼ cup
Water: ¼ cup
Toasted sesame oil: 1 tbsp.
Peanut oil: 1 tbsp.
Sugar: 1 tbsp.
Cucumbers, English or Persian, skin on, sliced in thin rounds 2 cups
Asian pears, peeled and ¼” dice: 2 cups 
Mung bean sprouts: 2 cups
Salmon fillets: 12 ea.
Buttercup lettuce leaves: 36 ea.
Fresh Kimchee: approximately ½                  
cup per plate
Red Oakleaf lettuce leaves: 36 ea.
Toasted sesame oil: As needed
Blond and black sesame seeds: As needed
Green onions, cut thinly on bias: As needed
Korean Soybean Cured Wild Alaska King Salmon
Toasted Sesame Seeds and Oil
Fresh Cucumbers, Bean Sprouts, Scallion Strings, Asian Pear Kimchee
Frilly and Fancy Lettuces
Sweet, spicy and fermented Korean flavors hit an American sweet spot. The kimchee and miso marinade use the elusively delicious popular Gochujang … the ingredient that makes Korean BBQ signature.

Nutrients per serving: 639 calories, 30g total fat, 17g saturated fat, 42% calories from fat, 233mg cholesterol, 63g protein, 28g carbohydrate, 1g fiber, 265mg sodium, 76mg calcium and 2,390mg omega-3 fatty acids


  1. Korean Miso: Combine ingredients in a large bowl and whisk together or blend with an immersion blender.

  1. Curing Salmon: Wrap each salmon fillet in double thickness of cheesecloth. Arrange in a hotel pan and pour over the miso. Rub miso onto all sides of fillets and refrigerate for 12 to 24 hours. Remove cheesecloth bundles from miso, unwrap and discard cheesecloth. Retain miso for glazing. The purpose of the cheesecloth is to allow the miso to cure the salmon without coating it.

  1. Kimchee: Combine Ponzu, Gochujang , vinegar, water, sesame and peanut oils, and sugar in a mixing bowl. Whisk to combine or emulsify with an immersion blender. Combine the cucumbers, pears and bean sprouts in a separate bowl. Drizzle lightly with the dressing, and toss to coat. Refrigerate for an hour, then drain liquid and redress to coat.

  1. Roasting Salmon: Arrange cured salmon fillets on a rack in a roasting pan. Glaze the top of the salmon with reserved miso and roast in a preheated 500degree oven for 2 minutes, glaze again with miso, rotate the salmon and roast for another 2 minutes. Repeat the process by glazing and rotating the salmon until it is opaque throughout or to desired doneness.

  1. Assembly: Arrange 3 buttercup leaves at 12 o’clock. Spoon kimchee into the cup of the lettuce and arrange the oakleaf on the plate at 6 o’clock. Place the salmon fillet on the oakleaf and garnish salmon with a drizzle of sesame oil, sesame seeds and green onions. Spoon a little extra kimchee on top to finish.


Alternative Menu Ideas:

Lettuce Cups: Casualize this sexy entrée for lunch by cutting the salmon fillets into cubes before curing and roasting. Find the tender, light yellow buttercups, spoon kimchee into each cup, top with a cube of salmon and garnish as you would the fillet.

Korean Ppang: As Báhn Mì means all things bread in Vietnamese so does Ppang mean bread in Korean. Build a cured salmon sandwich on a crispy baguette with Sriracha mayonnaise, fresh kimchee and a drizzle of toasted sesame oil.