Meatless Friday: Korean BBQ Salmon

For Meatless Friday, Barb Szyszkiewicz shares a 4-ingredient baked salmon recipe. Download our printable recipe card!

There are only a few kinds of fish or seafood I can get my family to eat, and salmon is one of them. I get tired of making it the same way time after time, so I've been adding some variety by changing up the sauce. It's a great way to use up the last little bit of sauces left over from other dishes. That's what happened when I made Korean BBQ Salmon. I'd bought a bottle of Korean barbecue sauce to use on grilled chicken, but there wasn't enough left for another chicken meal. We finished the last of it with this salmon (and added it to the shopping list to restock).

I've included a bonus recipe for the roasted carrots.

Korean BBQ Salmon

Makes 4 servings

Ingredients:

1 1/2 lb salmon (or 4 salmon fillets; see note below)
2 TBSP olive oil
1/3 cup bottled Korean barbecue sauce
2 TBSP sesame seeds

Directions:

Preheat oven to 400°F. Get the rice and vegetables started.

Cover a sheet pan with foil. Brush with 1 TBSP olive oil; place salmon, skin side down, on prepared pan and brush the top with remaining oil. 

Bake 10 minutes. Remove and brush with barbecue sauce. Return to oven and bake 5 minutes more.

Garnish with sesame seeds before serving.

NOTE: If you're using salmon fillets, bake them only 5 minutes before adding sauce and 3 to 5 minutes after, depending on thickness.

Roasted Carrots

1 lb. carrots, peeled and cut into 2-inch-long pieces, then quartered (or use baby carrots)
2 TBSP olive oil
1 to 2 TBSP lemon pepper seasoning

Toss carrots with oil and lemon pepper. Spread on a second sheet pan. Bake 20 minutes, tossing once, until they just begin to caramelize.