Never Ruin Salmon Again! Korean Grandma Tricks for Juicy Salmon

📖 Want the rest of Soonja's family recipes? Kimchi, banchan, soups, stews, rice bowls, noodles and Korean BBQ, all written down with American cups and spoons, so you never have to guess. Take a look inside: soonjagrandma.com Dry, stuck, fishy salmon? It's not you, and it's not the fish. In this video, Soonja shares 12 little Korean grandma secrets for juicy salmon with crackling, crispy skin, every single time. No fancy skills, no special equipment. Just the way she learned to cook in a small village by the sea in Korea. You'll learn why your salmon really sticks to the pan, the little splash of Korean rice wine that takes away the fishy smell, the simple ganjang glaze that makes it taste like a Korean restaurant made it, and the one secret that happens 20 minutes before you even turn on the stove. 🥢 Ingredients mentioned Salmon fillet (skin on), coarse sea salt, cheongju (Korean rice wine) or soju or dry white wine, fresh ginger, neutral cooking oil, ganjang (Korean soy sauce), honey or rice syrup, garlic, toasted sesame oil, perilla leaves (kkaennip), toasted sesame seeds, green onion. 💬 Tell me in the comments: which country are you watching from? 👍 If these little secrets helped you, please like the video and subscribe. New Korean grandma recipes every week. Soonja Kim's Kitchen | Korean family cooking, from my table to yours. soonjagrandma.com