This raw soy marinated salmon is salty, savoury and spicy all in one mouthful. Serve as is or with steamed rice or a fresh salad.
Soy marinated salmon, also known as yeoneojang, is a traditional Korean sauce made from soy sauce, mirin, and other flavorings such as garlic, onion and chilli. This sauce is commonly used as a dipping sauce or marinade for a variety of Korean dishes, including grilled meats, raw fish, and vegetables. Yeoneojang is known for its bold and complex flavor profile, with a perfect balance of salty and sweet notes.
Raw seafood has been a part of Korean cuisine for a long time. Popular menu items include hweh (raw fish) and sashimi. Recently, salmon has gained popularity due to its rich flavor and health benefits. When served raw, seafood is often marinated in a mixture of soy sauce, sesame oil, and other ingredients to enhance its taste and texture. Korean cuisine also incorporates other types of raw fish, such as tuna, mackerel, and sea bream, each with its unique flavor profile. Raw seafood can be enjoyed as a standalone dish or as part of a larger meal. Regardless of how it’s served, raw seafood offers a nutritious and delicious option for those who appreciate the delicate flavors of fresh fish.
In this recipe, the soy marinade is versatile and can be easily adapted to suit personal preferences by adjusting the amounts of each ingredient. If you don’t often eat raw seafood, but would like to try more, this could be great recipe to introduce you to a whole new variety of dishes. The soy sauce marinate imparts a strong flavour, complementing the oiliness of the fish well. Eat this dish with steamed rice or a mixed salad.
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📖 Recipe
Soy Marinated Salmon
Ingredients
- 125 mL soy sauce
- 62.5 mL mirin sweet rice wine
- 20 mL sesame oil
- 125 mL water
- 1 green chilli sliced
- 1-2 birds eye chillis sliced
- 2 cloves garlic minced
- 250 g fresh sashimi grade salmon
- ½ white onion or 2 spring onions
Instructions
- In a jug, mix togther soy sauce, mirin, sesame oil, water, chillis and garlic.
- Slice salmon and onion and place into a container. Pour over marinade and stir gently. Make sure all of your salmon is covered in the marinade.
- Cover with an airtight lid and place into the fridge for at least four hours, or overnight. Serve with steamed white rice, noodles or a salad.
Like this recipe? Try my spam, egg and cheese kimbap or my gochujang rosé pasta.
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