Korean Style Salmon Belly Skewers

Salmon belly is considered one of the most delectable parts of the fish because of its high fat content. Serve them with a spicy Korean-style sauce for a truly tasty treat.

Servings: 8

Cook Time: 11 mins.


2 pounds salmon belly pieces, skin removed, cut into 1-inch cubes

2 tablespoons soy sauce

2 tablespoons rice wine vinegar

1/4 cup honey

3 tablespoons gochujang sauce (Korean chile paste)

1 tablespoon sesame oil

2 teaspoons paprika

2 teaspoons Korean chili powder or cayenne

1 tablespoon sesame seeds, toasted plus 1 teaspoon for garnish

3 scallions, chopped, 2 tablespoons reserved for garnish


In a small bowl, combine all the ingredients and mix till salmon is well coated. Divide the salmon belly pieces between 8, pre-soaked 6-inch wooden skewers, threading the skewers into the fish pieces like a needle.

Heat grill to medium high (400F). Clean the grates and lightly spray with cooking spray. Grill for 2 minutes, then flip and grill for 2 more minutes. Place on a platter and drizzle with remaining sauce. Sprinkle remaining scallions and sesame seeds on top.

Chef’s note: The dish is best made with king, coho, and sockeye salmon. If salmon belly is in short supply, cubed salmon fillet may also be used.

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