This African Cooks

korean gochugaru salmon

Moist oven broiled Salmon with a sweet and spicy Korean sauce made with coconut aminos to make it whole30 and paleo compliant. It will become a family favorite. No yucky ingredients.

CuisineAsian Fusion, Korean, whole 30

Servings	Prep Time
6servings	15minutes

Cook Time

15minutes

Servings	Prep Time
6servings	15minutes

Cook Time

15minutes

Ingredients

64-6 oz salmonsustainable and responsibly sourced Atlantic Salmon or Sockeye Salmon.
1/2tsp saltonly use if your coconut aminos is not super salty. Some brands are.
1tsp chinese five spicefind it in your local grocers spice aisle
1/2tsp black pepper
1/2tsp dried oragano
1tsp paprika
2tbsp olive oil
1tsp garlic powder

sauce

1cup coconut aminosBest to use coconut aminos which is not super thick. My aminos of choice is traders joes brand coconut aminos. They are not as over powering.
3tbsp rice vinegar
2tbsp korean gochugarucourse red pepper powder
2tbsp sesame oil
2tsp ghee
2tsp heaping full minced garlic

Instructions

Place oven on broil. Cover a rimmed cookie sheet with foil, and drizzle with a little olive oil. Place all the spices for the salmon in a small container and mix. Dry the salmon and rub it with additional olive oil. Next, rub the salmon with spices. Place skin side down on the foil-lined sheet. Set aside for a few minutes while you prepare the sauce. When ready drizzle half the sauce onto the pieces of salmon. Broil for 8 minutes, add the rest of the sauce, and cook an broil 2-4 minutes.
To make sauce: Melt ghee in a small sauce pan on medium to hight heat. Add garlic, cook for about 30 seconds, then add the rest of the ingredients. Bring to a boil over medium heat then pour half the sauce over the salmon. Return sauce to heat and boil till it starts to thicken slightly, about 5-7 minutes. Remove from heat.

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