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.
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.