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5 from 3 votes
crispy Korean rice paper salmon in cast iron pan on concrete background
Crispy Korean Salmon in Rice Paper
Prep Time
10 mins
Cook Time
12 mins
Refrigerate
5 mins
Total Time
22 mins
 

Salmon gets all crispy on the outside and super moist on the inside when wrapped in rice paper then seared and baked. 

Course: DInner
Cuisine: Korean
Keyword: easy recipe, salmon
Servings: 2 servings
Calories: 536 kcal
Author: kellie anderson
Ingredients
  • 2 salmon filets about 130g each
  • 1 rounded tbsp gochujang paste this is a sweetish Korean chilli paste
  • 1 tbsp mirin or sherry
  • 1/2 tsp toasted sesame oil
  • 2 cloves garlic minced or finely grated
  • 5 g gingerroot peeled and finely grated
  • 1 tbsp sesame seeds
  • 5 g turmeric root peeled and finely grated OR 1/2 tsp ground
  • 1/4 tsp freshly ground black pepper
  • 4 rice paper wrappers
  • 2 tbsp olive oil or your preferred shallow frying oil
Instructions
  1. Lightly rinse and pat dry the salmon fillets and set aside. If your salmon still has the skin on, remove this if you like. It is, however, very nutritious so I keep it on. Preheat the oven to 200C fan/220C/425F.

  2. Mix the gochujang paste, mirin or sherry, sesame oil, grated garlic, ginger, turmeric and black pepper in a small bowl. 

  3. Take one rice paper wrapper and dip it into hot water (see image) - about 30 seconds should do. Carefully place it onto a damp tea towel laid on your work surface. Slick a bit of the spicy mixture onto the centre of the rice paper wrapper; lay on one of the pieces of salmon. Daub on more of the mixture to coat. Now, fold the rice paper around the salmon like you are making a burrito - short sides pulled up, followed by one long end and then rolled up to make a neat cocoon of salmon. - images are above the recipe card. 

  4. Now dip another rice wrapper in hot water and swaddle it again, so that you have two layers of rice paper for one piece of salmon. Set aside on a cool plate.

  5. Carry on with the remaining piece of fish. Put both wrapped salmon pieces in the refrigerator for about five minutes.

  6. Heat the oil in an oven-proof frying pan (or regular one and switch the salmon to a baking tin in a minute). When a flick of water sizzles, lay on the fish, sizzling for 2 minutes on each side - thicker filets ones may need an extra minute. When you turn the fish do so with the greatest of care. I use a spatula to nudge the filet over and onto another spatula or wide spoon, and carefully ease it back into the hot pan.

  7. Sprinkle over the sesame seeds and place the pan into the preheated oven for cook for five minutes. 

  8. Eat hot and crispy with a lime wedge and steamed greens - pak choi or choi sum for me!

Recipe Notes

This recipe works very well with firm tofu. Follow the same instructions.

Nutrition Facts
Crispy Korean Salmon in Rice Paper
Amount Per Serving
Calories 536 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 4g25%
Cholesterol 96mg32%
Sodium 359mg16%
Potassium 885mg25%
Carbohydrates 28g9%
Fiber 1g4%
Sugar 2g2%
Protein 38g76%
Vitamin A 70IU1%
Vitamin C 0.9mg1%
Calcium 88mg9%
Iron 3.3mg18%
* Percent Daily Values are based on a 2000 calorie diet.