Salmon fillets roasted in kimchi, Korean fermented cabbage, are a fantastically exciting dish. Who knew that boring salmon could be so transformed?
Kimchi: Korean fermented cabbage
Kimchi is Korean sauerkraut. It’s fascinating how much more popular it has become than poor old kraut!
Perhaps it is because it tingles tastebuds more, being spiced with gochugaru, Korean mildly hot chilli powder. Perhaps it’s because of its vibrant colour, courtesy of ditto.
But I think it’s all in the name: ‘kimchi’ sounds so much nicer than the blatantly German sauerkraut. Plus, the later is such a mouthful.
Why on earth can we not call the thing with an English name? What’s wrong with ‘fermented cabbage’? Nothing whatsoever. Go figure the mysterious ways of culinary vocabulary.
But whether we include Korean or native European fermented cabbage in out diet, it’s beneficial anyway.
Good for the gut
Fermented foods are nothing like pickles, a frequently committed mistake and a supermarkets’ frequent cheating way.
Sauerkraut and kimchi are the effect of lactic acid fermentation that cabbage (or other vegetables) are subjected to. Chilli and other seasonings are actually irrelevant to the fermentation process: it’s purely salt that’s responsible for breaking down natural sugars in the cabbage into lactic acid.
The probiotics active in the fermentation process are a blessing to our guts, as they are the ‘good’ bacteria, the more of which in the digestive system, the merrier.
Be careful though when you buy a jar of kimchi or fermented cabbage, to make sure it has no vinegar or preservatives added to it. Fermentation IS preserving, and if producers manipulate the foods with vinegar or additives, they are turning them into nothing else but pickles.
Also, try fermenting cabbage at home. It really isn’t quite as smelly as it’s claimed to be.
More than the sum of its parts
Kimchi salmon is certainly a surprise dish, one of those uncommon combinations where two fairly unremarkable ingredients put together create a magnificent flavour burst. Kimchi is nice enough but I suspect more Europeans consume it for health benefits rather than taste. And salmon is just boring.
Together though they come into their entirely own. Salmon cooked like this is never dry, even if you go a little over the timer. And kimchi makes the perfect background/condiment/seasoning for the fish, as well as being a vegetable side made in the same pan.
How to make kimchi baked salmon
The original New York Times Cooking recipe I was inspired by instructs to start cooking the kimchi in a frying pan, then continue the dish in the oven to finally blast it under the grill. That’s far too much hassle. It’s absolutely fine to do it all in the oven in one roasting tray.
With an oven rack in the top part, the kimchi can be cooked first. Adding sugar makes it less acrid, and extra gochugaru, if available, more spicy.
You can use chilli powder instead, but also taste your kimchi: some brands make it quite hot already. Butter and sesame oil are the perfect fat combination to roast the kimchi, and it takes only about ten minutes for the kimchi to lose its raw edge and its juices to cook off.
Next, the salmon goes in, nestled in the kimchi bed, with some spooned over to cover it partly and stop it from drying.
It will now take five to eight minutes only for the salmon to cook. Go for five if you prefer it medium-rare and extend the time a little if it should be opaque all-through.
Skin-on or skinless salmon fillets?
The timing also depends on whether the salmon is skinless or skin-on. Either way works: it might take a minute or two longer if the skin is on, and I personally prefer it cooked with the skin even though I don’t usually eat the skin.
But it’s a little like meat on or off the bone – arguably more flavour bone-in.
Cooking variation
You can also cook the dish all on the hob. In which case cook the kimchi first over high heat, stirring often, until it’s dry. Add the salmon in and turn down the heat.
After a few minutes you might want to cover the frying pan, turn the heat down further and let the salmon cook through gently steaming under the lid.
Both methods are as good as each other and you might test them both to see which you prefer.
But the result either way is truly outstanding. The fish is so tasty and the kimchi complements it so well, I’m tempted to declare this recipe as my all-time favourite method of preparing salmon.
More salmon recipes
Salmon and potato bake with creamy topping on the salmon and a pinch of crisp Parmesan on the potatoes – it’s a healthy and easy fish tray bake. As suited for a weeknight as for a special occasion.
Salmon fillet cooked with oyster sauce and a touch of brown sugar is a perfect umami storm. Salmon gently simmered in the sweet and salty sauce with spring onions and crushed garlic is ready in 10 minutes.
Salmon and sweet potato baked in tahini sauce is a quick and easy, delicious supper with flavours inspired by Sami Tamimi and Yotam Ottolenghi’s recipes.
More Korean recipes
Gochujang chicken, spicy and sweet Korean stir-fry with gochujang, fermented chilli paste based sauce. Gochujang is your next go-to store cupboard ingredient, and this stir-fry will become a firm fixture in your menu.
Wedge salad with spicy gochujang dressing means beguiling Korean red chilli flavours over plain old iceberg lettuce chunks. Traditionally a steakhouse side, a wedge salad is better and healthier made at home.
Korean corn cheese, konchijeu, is a popular anju: a snack served with an alcoholic beverage. But it’s far too delicious to be only ever a drinking accompaniment! Creamy, cheesy, slightly spicy and ready in minutes, it’s a great side, lunch or a toast topping option. Make it with fresh sweetcorn in season.