Salmon and Kimchi Skillet

Published Sept. 3, 2024

Recipe Overview

• Total Time: 20 minutes

• Prep Time: 5 minutes

• Cook Time: 15 minutes

Ingredients (Serves 4)

• 2 tablespoons unsalted butter

• 1 tablespoon toasted sesame oil

• 1 (16-ounce) jar chopped cabbage kimchi (about 2 cups, with brine)

• ½ teaspoon sugar

• 4 (6- to 8-ounce) salmon fillets, patted dry with paper towels

• Salt (to taste)

• Chopped scallions and toasted sesame seeds, for garnish (optional)

Preparation Steps

Step 1: Preheat and Melt Fats

Preheat the oven to 450°F. In a 12-inch oven-safe skillet, melt the unsalted butter and toasted sesame oil over high heat until the butter fully melts and its foam subsides (about 1–2 minutes). Ensure the skillet is hot and ready for cooking.

Step 2: Sauté Kimchi

Add the kimchi (with its brine) and sugar to the skillet. Stir to combine, then cook over medium-high heat, stirring occasionally, until most of the liquid evaporates and the kimchi softens (3–5 minutes). If the liquid reduces too quickly before the kimchi is tender, lower the heat to medium and stir frequently to prevent scorching.

Step 3: Roast Salmon

Season the salmon fillets lightly with salt on both sides. Nestle the fillets into the skillet, skin-side down if they are skin-on, ensuring even spacing. Spoon the softened kimchi mixture over the tops of the salmon. Transfer the skillet to the preheated oven and roast for 6 minutes.

Step 4: Broil to Finish

Set the broiler to high heat. Position the skillet on a rack 5 inches below the broiler element. Broil for 3–4 minutes, checking halfway through to turn the fillets if needed, until the kimchi develops deep, golden-brown spots and the salmon reaches an internal temperature of 145°F (63°C) for medium-rare (or 150°F/65°C for medium). Remove from heat and let rest for 1 minute.

Step 5: Garnish and Serve

Garnish with chopped scallions and toasted sesame seeds. Serve immediately, ideally over steamed rice, noodles, or a bed of fresh greens.

Reader Reviews & Variations

• Sesame Oil Caution: One reviewer noted the dish was "too toasty" (almost burnt), suggesting sesame oil (smoke point ~410°F) may degrade at 450°F. They recommend preheating sesame oil separately or adjusting heat to avoid overheating. Served with steamed rice, overall 7/10.

• Vegetable Boost: A reader added chopped purple cabbage before kimchi to increase veggies, reporting it "worked really well."

• Spice & Pairing: Another added gochugaru chile flakes with sesame seeds, serving with noodles and sautéed spinach.

• Pre-Cooking Kimchi: A husband-loved version suggested pre-cooking kimchi alone in the oven first, then adding salmon to prevent overcooking. Topped with furikake and scallions.

Pro Tips

• Salmon Doneness: Use a meat thermometer to ensure the salmon reaches 145°F (63°C) for medium-rare.

• Kimchi Texture: Pat salmon dry to prevent steam and ensure even browning.

• Brine Adjustment: Substitute 1 tbsp kimchi brine with low-sodium soy sauce for richer flavor.

Enjoy this quick, flavorful skillet dish—ideal for busy weeknights or impressing guests!