Busan BBQ Salmon

Prep: About 5 minutes, plus oven preheating

Cook: About 18 minutes, plus broiler preheating and a short rest; timing varies

Serves: 3 to 4

 

I’ve visited Busan, South Korea twice. The first time, Maggie and I explored the city and its vibrant street food culture. The second time, I went with a team from my seminary. The churches we visited cooked for us, both at church and in members’ homes. The city, the food, and the hospitality have all stayed with me. Busan BBQ is my interpretation of those experiences.

From the day this blend came together, it has been a favorite in our home. We’ve used it on all kinds of foods, but our favorite is salmon. This recipe takes only a few minutes of active work, with a gentle bake followed by a short finish under the broiler.

 

Why the seasoning goes on last

 

The salmon starts in a low oven without seasoning. Once it has had time to warm through, the olive oil helps Busan BBQ cling to the surface, and the broiler supplies the intense heat that browns the topping. The brown sugar in the blend creates a sweet crust that complements its salt, mild spice, and floral notes.

Adding the seasoning near the end gives you control over that browning. Watch closely during the broil: sugar can go from browned to burned quickly. The crust tells you what’s happening on the surface; a thermometer tells you what’s happening in the center.

 

What You Need

 

•       1 skin-on salmon fillet, about 24 ounces (1 1/2 pounds), fully thawed and about 1 inch thick at the thickest point

•       1/2 tablespoon olive oil

•       3 tablespoons ENAK Seasonings Busan BBQ

•       A broiler-safe metal sheet pan, lined with foil

•       A pastry brush and an instant-read thermometer

 

Steps

 

1.    Preheat. Heat the oven to 185°F with a rack in the middle position.

2.    Bake unseasoned. Pat the salmon dry and place it skin-side down on the foil-lined pan. Bake without oil or seasoning for about 15 minutes. This is the initial cooking stage, not a doneness check.

 

 

3.    Add the seasoning. Remove the pan and switch the oven to broil, choosing high if available. While the broiler heats, gently brush the top of the salmon with the olive oil. Sprinkle Busan BBQ evenly across the flesh and lightly press it into place with the back of a spoon.

4.    Broil and check. Return the pan to the middle rack and broil for about 3 minutes, watching continuously, until the seasoned surface is browned. Check the temperature in the thickest part of the salmon; the FDA recommends 145°F internally. If the crust is ready before the center reaches that temperature, switch back to baking at 185°F and continue cooking until it does. Allow extra time as needed rather than continuing to brown the topping under the broiler.

 

 

5.    Rest and serve. Let the salmon rest for a couple of minutes, then cut into portions and serve.

 

Notes

 

These are the approximate cooking times I use at home. Thickness, starting temperature, and the strength of your broiler affect the result. Use the thermometer to check doneness; time alone and a browned crust do not establish the internal temperature.

For individual portions, use the same seasoning ratio: 2 tablespoons of Busan BBQ per pound of salmon, or about 3/4 tablespoon for a 6-ounce piece. Brush each piece with just enough olive oil to lightly coat the top. Start with less seasoning if you prefer a lighter coating.

Individual pieces and thin tail sections may finish sooner than a thick whole fillet. Check them earlier and remove finished pieces while the thicker ones continue cooking.

The prep and cooking estimates do not include the initial oven preheat. Switching from the low bake to a fully heated broiler also takes time, so allow more than 20 minutes from start to serving.