This Soy Marinated Salmon is incredibly easy to prepare at home but yields the most moreish, perfectly balanced, fresh salmon that pairs perfectly with hot steamed rice or noodles. Inspired by the Korean dish yeoneojang, sashimi-grade salmon is layered with fresh onion and lemon before being marinated overnight in a sweet, savoury soy sauce infused with garlic, chilli and sesame oil. The result is silky, flavour-packed salmon that practically melts in your mouth. An absolute winner for an easy lunch or dinner, or an impressive dinner party dish that looks like you’ve put in far more effort that what is actually required.
While it might look impressive, this recipe comes together in just a few minutes before the fridge does the rest of the work. Serve it over warm steamed rice with extra spring onions, sesame seeds and roasted seaweed for an easy meal that’s perfect for lunch or dinner. Trust me, you’ll want to make this one!
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What is Soy Marinated Salmon?
Soy Marinated Salmon, or yeoneojang (연어장), is a Korean-inspired dish made by marinating sashimi-grade salmon in a soy sauce-based mixture. The marinade is typically made with soy sauce, mirin, garlic and aromatics, creating a rich balance of salty, savoury and slightly sweet flavours that complement the buttery salmon beautifully.
As the salmon rests overnight, it absorbs the flavours of the marinade while keeping its delicate texture. Unlike ceviche, which is cured with citrus, the salmon remains raw, so it’s important to use fresh, sashimi-grade salmon from a trusted fishmonger.
Why You’ll Love This Recipe
This Soy Marinated Salmon is one of those recipes that feels incredibly impressive for very little effort. With just a handful of ingredients and some time to marinate overnight, you’ll have tender, flavour-packed salmon that’s perfect for an easy lunch or dinner. Here’s why I think you’ll love it:
- Easy to prepare – Simply make the marinade, layer the salmon with onion and lemon, then let the fridge do the rest! A very hands off recipe for amazing results.
- Perfect make-ahead meal – Marinate overnight so it’s ready to enjoy the next day.
- Restaurant-quality at home – A simple way to recreate one of the most popular Korean-inspired salmon dishes.
- Packed with flavour – Sweet, salty, savoury and just the right amount of heat.
- Versatile to serve – Enjoy it over steamed rice, with noodles, in rice bowls or alongside a fresh salad.
Ingredients & Substitutions
- Sashimi-grade salmon – The star of the dish! Always use fresh, sashimi-grade salmon from a reputable fishmonger, as it is safe to eat raw. I used a 350g skinless fillet and sliced it into bite-sized pieces with a sharp knife.
- Light soy sauce
- Mirin – A sweet Japanese rice wine. Purchase from the Japanese section of your local supermarket or any Asian grocer.
- Castor sugar – Also known as superfine sugar. Raw sugar or honey could be substituted.
- Water – For diluting the marinade.
- Sesame oil
- Garlic – Freshly minced ideally, jarred in a pinch.
- Green chilli
- Bird’s eye chillies – For a little extra heat. Adjust the amount depending on your spice preference. Use chilli flakes or gochugaru as a substitution if fresh chillis are not available.
- White onion – Could be substituted with red onion or spring onion (scallions)
- Lemon
An important note: Because this recipe uses raw salmon, always purchase fresh sashimi-grade salmon from a trusted fishmonger. Keep the salmon refrigerated at all times and consume it within 24–48 hours of marinating for the best quality and food safety.
Equipment You’ll Need
You don’t need any specialised equipment to make this Soy Marinated Salmon, but having the right tools will make preparation easier.
- Sharp knife – A sharp knife is essential for cleanly slicing the salmon without tearing the flesh.
- Small saucepan – Used to gently heat the marinade until the sugar has dissolved before allowing it to cool completely.
- Mixing bowl or jug – For combining the marinade ingredients.
- Shallow airtight container – A glass container or shallow dish with a lid works best, allowing the salmon to be evenly submerged in the marinade.
- Measuring cups and spoons – For accurately measuring the marinade ingredients.
I use all these tools and more in several of my recipes, so they are a fantastic investment for your home kitchen. You can browse my favourite kitchen tools and utensils here.
How to Make Soy Marinated Salmon
Step 1: Prepare the marinade by adding the light soy sauce, mirin, water, sugar, sesame oil, garlic and chillies to a small saucepan over medium-low heat. Stir until the sugar has completely dissolved, then remove from the heat and allow the marinade to cool completely.
Step 2: Thinly slice the sashimi-grade salmon into bite-sized pieces. Arrange half of the salmon in a shallow airtight container, then layer over half of the sliced onion and lemon. Repeat with the remaining salmon, onion and lemon.
Step 3: Pour the cooled marinade over the salmon, ensuring all of the pieces are submerged. Cover and refrigerate overnight, or for at least 8 hours, to allow the flavours to develop.
Step 4: Serve over freshly steamed jasmine rice and spoon over plenty of the marinade. Garnish with sliced spring onions, sesame seeds and roasted seaweed, if desired.
Serving Suggestions
This Soy Marinated Salmon is delicious served simply over warm steamed rice, but it also pairs beautifully with a variety of fresh vegetables and Korean-inspired side dishes. Whether you’re serving it for a light lunch or building a nourishing rice bowl, here are a few of my favourite ways to enjoy it:
- Steamed short grain rice – The perfect base for soaking up all of the sweet and savoury soy marinade.
- Kimchi – Adds a spicy, tangy contrast that pairs beautifully with the rich salmon.
- Roasted seaweed (gim) – Crumble over the top for extra umami and a little crunch.
- Avocado – Creamy avocado complements the buttery texture of the salmon.
- Edamame – Adds colour, texture and a boost of plant-based protein.
- Cucumber salad – A crisp, refreshing side that balances the richness of the marinade.
- Soft-boiled eggs – Perfect for turning this dish into a satisfying rice bowl.
- Spring onions and sesame seeds – Simple garnishes that add freshness, texture and flavour.
Tips
- Use sashimi-grade salmon – Because this recipe is served raw, it’s essential to use fresh sashimi-grade salmon from a trusted fishmonger. Never substitute regular raw salmon intended for cooking.
- Allow the marinade to cool completely – Pouring hot marinade over the salmon can affect its delicate texture. Let it cool to room temperature before pouring it over the fish.
- Adjust the spice level – Heating the chillies with the marinade allows their heat to infuse throughout the sauce, creating a spicier finished dish. If you’d prefer a milder flavour, simply stir the sliced chillies into the cooled marinade instead.
- Marinate overnight for the best flavour – While the salmon can be enjoyed after around 8 hours, an overnight marinade gives the soy sauce, garlic and aromatics more time to infuse the fish.
- Keep the salmon submerged – Make sure all of the salmon is covered by the marinade while it rests in the fridge so every piece absorbs the flavour evenly.
Storage
Soy Marinated Salmon is best enjoyed fresh, as the texture of the salmon will continue to change the longer it sits in the marinade.
- Refrigerate: Store the salmon in an airtight container in the refrigerator for up to 2 days. Keep it submerged in the marinade to help maintain its flavour and texture.
- Do not freeze: I don’t recommend freezing this recipe once it’s been marinated, as the texture of the raw salmon can become watery and mushy once thawed.
- Always keep chilled: Because this recipe uses raw sashimi-grade salmon, it should be kept refrigerated until you’re ready to serve. Avoid leaving it at room temperature for extended periods.
FAQs
Is soy marinated salmon eaten raw?
Yes! This recipe is made using fresh sashimi-grade salmon, which is safe to eat raw when purchased from a reputable fishmonger. Because the salmon isn’t cooked, it’s important to keep it refrigerated and follow safe food handling practices.
Can I use frozen salmon?
Yes, provided it’s sashimi-grade and has been safely thawed in the refrigerator before using. If you’re unsure whether your salmon is suitable for eating raw, check with your fishmonger before preparing this recipe.
How long should I marinate the salmon?
I recommend marinating the salmon overnight for the best flavour. If you’re short on time, aim for at least 8 hours to allow the soy marinade to fully infuse the fish.
Can I make soy marinated salmon less spicy?
Absolutely. For a milder flavour, don’t heat the chillies with the marinade. Instead, prepare the marinade without the chillies, allow it to cool completely, then stir the sliced chillies through before pouring it over the salmon. You can also reduce the amount of bird’s eye chilli or leave it out altogether.
Can I make this ahead of time?
Yes! In fact, this recipe is designed to be made ahead. Prepare it the day before you plan to serve it, then keep it refrigerated until ready to enjoy. For the best quality, consume it within 2 days.
More Fresh Seafood Recipes
Love fresh seafood? Here are a few more recipes featuring raw or lightly prepared seafood that are perfect for entertaining or enjoying at home.
- Spicy Salmon Tartare – Fresh salmon tossed in a creamy, spicy dressing and served with crispy wonton chips.
- Fijian Ceviche (Kokoda) – A refreshing combination of fresh fish, citrus and coconut milk that’s bursting with tropical flavour.
- Gin & Cucumber Oysters – Fresh oysters finished with a crisp cucumber, shallot and gin dressing for an elegant seafood appetiser.
📖 Recipe
Soy Marinated Salmon
Equipment
- 1 Knife
Ingredients
- 350 g sashimi-grade salmon fillet skin removed
- ½ white onion thinly sliced
- ½ lemon thinly sliced
Soy Marinade
- 125 mL light soy sauce
- 80 mL mirin
- 125 mL water
- 1 tablespoon caster sugar
- ½ tablespoon sesame oil
- 2 cloves garlic sliced
- 1 green chilli thinly sliced
- 1 bird’s eye chilli thinly sliced
To Serve (Optional)
- Steamed short grain rice
- Spring onions sliced
- Sesame seeds
- Roasted seaweed
Instructions
- Add the soy sauce, mirin, water, sugar, sesame oil, garlic, green chilli and bird's eye chilli to a small saucepan over medium-low heat. Stir until the sugar has dissolved, then remove from the heat and allow the marinade to cool completely.
- Thinly slice the salmon. Arrange half of the salmon in a shallow airtight container, then layer over half of the onion and lemon slices. Repeat with the remaining salmon, onion and lemon.
- Pour the cooled marinade over the salmon, ensuring all of the pieces are submerged. Cover and refrigerate overnight, or for at least 8 hours.
- Serve over steamed rice, spooning over plenty of the marinade. Garnish with sliced spring onions, sesame seeds and roasted seaweed, if desired.
Notes
- Always use fresh sashimi-grade salmon from a reputable fishmonger, as this recipe is served raw.
- For the best flavour, marinate the salmon overnight, although 8 hours is sufficient if you’re short on time.
- Heating the chillies with the marinade creates a spicier finished dish. For a milder flavour, stir the sliced chillies into the marinade after it has cooled instead.
- Keep the salmon refrigerated and consume within 2 days for the best quality.
- This recipe is delicious served with steamed rice, avocado, kimchi, roasted seaweed or a soft-boiled egg for a complete meal.
Like this recipe? Try my spam, egg and cheese kimbap or my gochujang rosé pasta.
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