Salmon and Kimchi Skillet
Published Sept. 3, 2024
- Total Time
- 20 minutes
- Prep Time
- 5 minutes
- Cook Time
- 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 2tablespoons unsalted butter
- 1tablespoon toasted sesame oil
- 1(16- ounce) jar chopped cabbage kimchi (about 2 cups)
- ½teaspoon sugar
- 4(6- to 8-ounce) salmon fillets, patted dry
- Salt
- Chopped scallions and sesame seeds, for topping (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
507 calories; 36 grams fat; 10 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 9 grams polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 41 grams protein; 591 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Heat the oven to 450 degrees. Melt the butter with the sesame oil in a 12-inch, oven-safe skillet over high heat.
- Step 2
When the butter’s foam subsides, add the kimchi with its liquid to the skillet. Stir in the sugar. Cook, stirring occasionally, until most of the liquid has bubbled away and the kimchi has softened, 3 to 5 minutes. If the liquid simmers away quickly, before the kimchi has softened, decrease the heat to medium and stir often.
- Step 3
Season the salmon lightly with salt. Nestle the fillets in the skillet, skin-side down if your fillets are skin-on, spooning kimchi on top of the salmon. Roast in the oven for 6 minutes.
- Step 4
Turn the broiler to high. Put the skillet on a rack about 5 inches from the broiler heat source and broil, turning and checking the fish and kimchi once, until the kimchi gets very deeply browned in spots, 3 to 4 minutes. Serve topped with scallions and sesame seeds, if you like.
Private Notes
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Cooking Notes
meg
Made as instructed, added gochugaru chile flakes on top at end with sesame seeds and scallions. Served with noodles and sautéed spinach. Delicious!
Honcho
I used some “hot” kimchi which I thought was very good and a little interesting so maybe not for everyone but hot kimchi lovers would certainly enjoy. After cooking wasn’t all that hot but then I would have still liked if it had been.
Deborah
My family (including my teenager) LOVED this- it's very quick, and very nice. I added chopped purple cabbage before the kimchee just to increase the veggies- it worked really well.
Vicky
Totally fine, but not remarkably better than our go-to lazy meal of rice, kimchi, and tuna in oil with some Kewpie mayo. Won't be making this again but it wasn't bad
Kathleen
Surprisingly delicious! Husband enjoys kimchi, hates salmon but loved them together! Used a medium hot kimchi and added hot chili crisp before broiling.
We were hesitant
This was one of the most delicious dishes we have made from NYT Food recipes. The flavors were rich, the kimchi was so flavorful. We will definitely be making this one again!
Sid
I followed the instructions for cooking. Next time, I think I will try cooking the kimchi in butter and then topping it with sesame seed oil. The recipe ended up being a bit too toasty, almost like it was burnt. I believe the issue may have been that the sesame oil was already hot, and then the entire dish was heated at 450 degrees, while the heating point for sesame seed oil was 410. I served on a bed of steamed rice. Overall will cook again! 7/10
Andrew
Made as directed and it came out good but not great. Next time I would season the salmon with salt 1 to 4 hours ahead and leave it to chill uncovered in the fridge until it's time to put it in the pan. The dish could use more of an aromatic base than the kimchi alone. Next time I would cut the white and light green parts of the scallions into 2 inch segments to sauté in the pan with the kimchi, and add some peeled and smashed garlic cloves. Top with a bit of gochujang and/or gochugaru if handy.
Sid
@Andrew oh I added Gochujang… it added a nice kick. I agree, some garlic cloves would be nice.
Elle
LOVED this recipe. The kimchi takes on an almost sweet flavor after it's been cooked. If you like kimchi more than you like salmon, you'll like this recipe - the kimchi masks quite a bit of the fishy flavor. I'm not sure if this was just because of my oven (or the size of my salmon filets, although they were both 7 oz), but the salmon did not cook all the way through after 6 minutes at 450 and 4 minutes under the broiler. I had to put them back in at 450 for another 5 minutes.
WFElliott
Crazy good! Used Mother in Law’s Kimchi. Served with spinach sautéed with garlic and sugar. Added come carrots to steam at the last minute.
Saul Glist
Loved this recipe! For our salmon and oven a minute or two less cook time would’ve been perfect. If you’re working with flatter filets consider 4-5 initial cook time instead of 6. Great flavor and easy weeknight meal.
Deborah
My family (including my teenager) LOVED this- it's very quick, and very nice. I added chopped purple cabbage before the kimchee just to increase the veggies- it worked really well.
mimi
Maybe swordfish? It needs to be sturdy I think
Ricki
I cooked the kimchi in the butter and after cooking the salmon I drizzled sesame oil on top. From another comment I served it with garlic spinach. Everyone enjoyed this meal!
Rich
My wife doesn’t like salmon, or fish in general. I would think this would work the same with chicken thighs?
Drgonzo777
Thoughts about other types of fish that might work well?
Maine cook
Mackerel, bluefish or other fatty, oily fish is my best guess.
Honcho
I used some “hot” kimchi which I thought was very good and a little interesting so maybe not for everyone but hot kimchi lovers would certainly enjoy. After cooking wasn’t all that hot but then I would have still liked if it had been.
meg
Made as instructed, added gochugaru chile flakes on top at end with sesame seeds and scallions. Served with noodles and sautéed spinach. Delicious!
Grant Ave
@meg What king of noodles?
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