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104 recipes found.
Ttukdak Hyung's Salmon Rare Katsudon
Salmon coated with tempura batter and fried until crispy, served with soy-based sauce and tonkatsu sauce for enhanced flavor in a salmon rare katsudon bowl.
Ttukdak Hyung's Salmon Roe Rice Bowl (Uni Ikura Don)
A salmon roe rice bowl (uni ikura don) featuring fresh salmon roe and uni over rice, enhanced with a special soy sauce made with kelp and Jin-ganjang.
Kim Dae-seok's Salmon Jang
A rice-killer Salmon Jang with a savory secret soy sauce, made from fresh salmon that’s firm and free of fishy odor, then marinated to perfection.
Sung Si-kyung's Salmon Bagel
A premium cream cheese salmon bagel made with fresh salmon that has been salt-cured for 2 days with salt, sugar, lemon zest, and dill.
Eonam Teacher's Salmon Yukhoe
Sweet and tangy salmon yukhoe tossed with Eonam Teacher's special chogochujang (vinegar-gochujang) sauce, nutty sesame oil, and sharp onion
Fabri's Super Simple Salmon Pasta
An 80s-style authentic Italian salmon penne pasta that maximizes flavor with vodka and fresh cream.
Kim Milan's Salmon Steak
A classic salmon steak recipe based on the butter basting technique, achieving crispy skin and tender flesh.
Ttukdak Hyung's Diet Futomaki
A low-calorie, filling futomaki made by layering perilla oil-mixed buckwheat noodles instead of rice, and stuffing it with avocado, salmon, braised fried tofu, and more.
Striker Chef's Korean Melon and Salmon Stuffed Eggs
A premium canapé featuring soft egg whites, savory salmon, crisp and sweet Korean melon, and a tangy seasonal melon syrup sauce.
Striker Chef's Clam Basil Pesto Cold Pasta
A cold pasta combining the rich broth from clams steamed in wine with fragrant basil pesto and popping flying fish roe.
Lee Won-il's Crispy-Outside, Tender-Inside Salmon Steak
A classic salmon steak cooked to perfection with a crisp, biscuit-like skin and moist, tender flesh.
Solo Cooking God's Super Simple Soy Sauce Marinated Salmon Rice Bowl
A highly addictive, umami-rich soy sauce marinated salmon rice bowl made by quickly boiling the soy seasoning instead of long simmering, then aging it.