Korean BBQ Rub Smoked Salmon

Korean Smoked Salmon Recipe

Smoked salmon takes on a whole new depth of flavor when paired with the bold, savory-sweet notes of BK'S Bar-Ba-Chew Rubs Korean BBQ Rub. This recipe uses a simple dry brine to draw out moisture, firm up the flesh, and infuse the fish with seasoning before it ever hits the smoker. The result is a silky, smoky salmon with a perfect balance of umami, spice, and a hint of sweetness that highlights the natural richness of the fish. Ideal for serving as an appetizer, on bagels, or as the centerpiece of a charcuterie board, this smoked salmon recipe transforms a classic preparation into something uniquely flavorful with the help of BK'S signature Korean BBQ Rub.

Ingredients:

  • 2–3 lbs fresh salmon fillet, skin-on

  • 1/2 cup kosher salt

  • 1/2 cup brown sugar

  • 3 tbsp BK'S Bar-Ba-Chew Rubs Korean BBQ Rub

  • 1/4 cup gochujang (Korean chili paste)

  • 2 tbsp honey

  • 1 tbsp soy sauce

  • 1 tbsp rice vinegar

  • 1 tsp sesame oil

Instructions:

Step 1: Prepare the Dry Brine

  1. In a bowl, combine kosher salt, brown sugar, and 1/2 of the Korean BBQ Rub 

  2. Spread half of the mixture evenly on a baking sheet or tray.

  3. Place the salmon fillet skin-side down on top of the mixture.

  4. Cover the flesh side with the remaining brine mixture.

  5. Cover loosely with plastic wrap and refrigerate for 6–8 hours or overnight.

Step 2: Rinse and Dry

  1. After brining, remove the salmon from the tray.

  2. Rinse thoroughly under cold water to remove excess salt and sugar.

  3. Pat dry with paper towels.

  4. Place the salmon on a wire rack set over a baking sheet and refrigerate uncovered for 2–4 hours to form a pellicle (a tacky surface that helps smoke adhere).

Step 3: Season with Korean BBQ Rub

  1. Once the pellicle has formed, sprinkle the other half of BK'S Bar-Ba-Chew Rubs Korean BBQ Rub evenly over the salmon.

  2. Gently press the seasoning into the flesh.

Step 4: Smoke the Salmon

  1. Preheat smoker to 180–200°F.

  2. Use fruitwood or mild hardwood (apple, cherry, or alder recommended).

  3. Place salmon skin-side down on smoker grates.

  4. Smoke for 2–3 hours, or until the internal temperature reaches 140°F.

Step 5: Prepare the Gochujang Glaze

  1. In a small saucepan, combine gochujang, Korean BBQ Rub, honey, soy sauce, rice vinegar, and sesame oil.

  2. Simmer over low heat for 3–5 minutes, stirring until smooth and slightly thickened.

  3. Remove from heat and let cool slightly.

Step 6: Glaze and Finish

  1. During the last 20–30 minutes of smoking, brush the salmon with the gochujang glaze.

  2. Apply 2–3 thin layers, allowing each to set before adding the next.

  3. Once done, remove salmon from smoker and let rest for 10 minutes before slicing.

Serving Suggestions

  • Serve warm with steamed rice and pickled vegetables.

  • Flake into salads or grain bowls.

  • Chill and serve as a smoked salmon appetizer with crackers and smoked cream cheese.