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!

Korean BBQ Huon Salmon
15 Minutes
60 Minutes


  • 1 Whole Huon Salmon or 2 sides
  • 2 tbsp Korean chili flakes
  • 1/2 Cup Soy sauce
  • 1/2 Cup Fresh ginger (roughly chopped)
  • 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
  • 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. 1

    Pre heat oven to 170 degrees C

  2. 2

    Roughly chop apples and combine with Korean chilli flakes, soy sauce, fresh ginger, caster sugar, golden syrup, mirin and garlic. Process until smooth.

  3. 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. 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. 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. 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. 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. 8

    Add orange zest, sliced spring onions, poppy seeds and dashi powder. Mix together and place into deep tray.

  9. 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. 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