Kimchi Salmon

And after a little delay, here is the third part of our Kimchi extravaganza dinner! For our entrée, we went with a pretty simple, yet very tasty salmon preparation. By sautéing the kimchi for a few minutes before cooking the salmon, we were able to unlock all of its cabbagey goodness and give the oil a little hint of extra flavor to add a subtle dimension to the salmon. We hope you enjoy!

We served our salmon fillet with Kimchi Soy Rice Noodles and Kimchi Broccoli and Mushrooms.

Time: 15 Minutes


  • Salmon Fillet
  • Kimchi


  • Heat up some oil in a heavy bottomed (cast iron!) pan.
  • Slice your kimchi, and add it to your pan. Sauté for a few minutes to really unlock the flavour goodness.
  • Slide your kimchi to the sides of your pan, and place your salmon in. Cook for 3-4 minutes.
  • Flip your salmon, and cook for another 3-4 minutes until your fish is a little flaky and hits an internal cooked temperature of at least 145 degrees F.
  • Plate your salmon, top with your kimchi, devour, and enjoy!


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