When I visited Korea, most of the types of fish were unknown to me. Koreans grill many kinds of small fish and larger varieties including mackerel – grilled, or salted and dried – and yellow croaker, which has a delicate taste and a perceived medicinal effect. Salmon is certainly not as common in Korea, but because of its texture and taste, it stands up well to stronger flavours, which is why I have used it in this recipe.
Although we would all like to have wild salmon on our table, it is not available fresh until the summer. My choice is Irish organic salmon if available. Measure the thickness vertically and cook for 10 minutes per inch, or until the salmon is just cooked with a touch of pink in the middle.
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