Salmon Bulgogi

Ingredients

• 1 pound salmon fillet preferably with skin
• 3 tbsps soy sauce
• 1 tbsp rice wine (mirin) or white wine
• 1 tsp sesame oil
• 1 tbsp lemon juice
• 1 tbsp Sugar
• 1 tbsp honey
• 2 tsps roughly minced garlic
• 1 tsp grated ginger
• Black pepper to taste

Steps

1. Pull the bones from the salmon if there are any. Cut the salmon fillet into about 3/4 to 1-inch thick pieces.
2. In a medium size bowl, mix the marinade ingredients until the sugar and honey have dissolved. Coat the salmon pieces with the marinade. Marinate for 20 to 30 minutes (longer if you have time).
3. Cook the salmon with one of these methods: (The time will vary depending on the thickness of salmon.) Broiling: Set the oven rack 6 inches below the heating element. Preheat the broiler. Place the salmon in a broiling pan lined with parchment paper or aluminum foil. Broil about 3 to 4 minutes until the salmon is cooked and slightly charred. Watch closely as not to overcook. Baking: Preheat the oven to 450°F. Place the salmon in a baking pan lined with parchment paper or aluminum foil. Bake for 4 to 5 minutes. Pan-frying: In a preheated, lightly oiled non-stick skillet, cook for a minute or two on each side.