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Simple Korean-Style Seared Salmon

Simple Korean-Style Seared Salmon

simple korean-style seared salmon Jul 21, 2022

This recipe takes a simple weeknight meal to the next level!

The sauce is sweet, salty, spicy and just plain delicious. Serve it with steamed veggies and brown rice or sweet potato. 

Simple Korean-Style Seared Salmon

(Makes 4 servings)


  • 3 tbsp gluten-free soy sauce (I use Braggs Liquid Aminos)
  • ½ cup chicken broth
  • 1 tsp raw honey
  • ⅛ tsp dried red-pepper flakes 
  • 2 lb salmon steaks (4 steaks)
  • ½ tsp sea salt
  • ½ tsp fresh-ground black pepper
  • 2 tbsp avocado oil
  • 1 tsp sesame oil
  • 3 cloves garlic, minced


  1. Mix the soy sauce, broth, honey, and red pepper flakes in a small bowl. Set aside. Sprinkle the salmon on both sides with salt and pepper.
  2. Heat the avocado oil in a large skillet over medium-high heat. Add the salmon and cook for about 3 minutes, then carefully turn over and continue to cook until it’s done (the fish should easily flake), about 4-5 minutes depending on thickness. 
  3. Remove the salmon steaks from the pan and keep warm.
  4. Lower the heat to medium-low and add the sesame oil and garlic to the pan, constantly stirring for about 1 minute, so the garlic doesn’t burn. Pour in the sauce and let simmer for about 2 minutes.
  5. Place each salmon steak on a plate and serve with sauce.

Serve and enjoy!

The salmon will keep in the fridge for about 3 to 4 days, and it tastes even better the next day. 

It’s also good with tuna steaks. 

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