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Korean BBQ Huon Salmon

Korean BBQ is one of the hottest new flavours and the pairing with salmon is an absolute no brainer. This is a great one to serve to a large group of guests or for the family. This will also store in the fridge to be enjoyed over a few days if preparing for a smaller number of people. The Wumu noodle cake is a great savoury addition to the dish or serve with your favourite salad or vegetable mix!

Prep Time

    •    Prep time: 15 minutes
    •    Cook time: 60 minutes
    •    Yield: Serves 6


    •   1 Whole Huon Salmon or 2 sides
    •   2 tbsp Korean chili flakes
    •   1/2 Cup Soy sauce
    •   2 tbsp Korean chili flakes
    •   1/2 Cup Fresh ginger
    •   6 Apples, cored
    •   1/2 Cup Caster sugar
    •   3/4 Cup Golden syrup
    •   1/2 Cup Mirin
    •   4 Cloves garlic
    •   2 Cup Wumu noodles
    •   1/2 Bunch spring onion, sliced
    •   1/2 tbsp Poppy seeds
    •   2 Oranges, zest only
    •   Pinch Sea Salt
    •   1 tsp Dashi Powder
    •   2 Large Zucchini
    •   3/4 Cup White Balsamic vinegar
    •   1 1/2 Cup Water
    •   1/4 Cup Fresh tumeric or 1 tsp of ground tumeric
    •   2 Cloves garlic
    •   1 tbsp Yellow mustard seeds
    •   1 small red onion, diced
    •   1 Bok choy


  1. Pre heat oven to 170 degrees C
  2. Roughly chop apples and combine with Korean chilli flakes and paste, soy sauce, fresh ginger, caster sugar, golden syrup, mirin and garlic. Process until smooth.
  3. If using whole salmon, cut across the back of the salmon in 5cm increments. Only as far as the backbone and liberally cover the salmon with ¾ of the Korean BBQ sauce (reserve to serve) repeat for salmon sides.
  4. Place onto a greaseproof paper lined baking tray and bake for 40 minutes for whole fish or 20 minutes for sides N/B the cooking time may vary depending on the size of the fish, efficiency of your oven etc
  5. For the pickled zuchini - Combine the white balsamic vinegar, turmeric, water, garlic, mustard seeds and diced red onion in a large pot and bring to the boil. Reduce to a simmer and cook for 10 minutes. Let cool.
  6. Meanwhile wash and peel the zucchini using a speed peeler or vegetable cutter to create large thick ribbons and Strain the pickling liquid over the zucchini. Cover and cool.
  7. Wumu Noodle Cake - Bring a large pot of water to the boil and add Wumu noodles and cook for 5-6 minutes or until al dente and then strain under cool water.
  8. Add orange zest, sliced spring onions, poppy seeds and dashi powder. Mix together and place into deep tray.
  9. Cover with grease proof paper and press down with another tray and refrigerate for approx. 2 hrs. when cold and set, turn out onto a chopping board and cut into desired shape.
  10. Place the noodle cake into a large fry pan with a little ghee and fry on high for 10 minutes turning as you go. Then plate alongside your Korean Bbq glazed salmon. Enjoy

This great family recipe is thanks to Huon Aqua at


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