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Yeoneojang (Soy Marinated Raw Salmon) Recipe
Ben Carraoli

Yeoneojang (Soy Marinated Raw Salmon) Recipe

I’ve always loved experimenting with Korean recipes, and recently, I tried making Yeoneojang, a soy-marinated raw salmon dish. I was amazed at how simple ingredients could transform fresh salmon into a buttery, flavorful delight. Every bite bursts with the perfect balance of sweetness and savoriness.
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Total Time 20 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 pound fresh salmon — always use high-quality sushi-grade salmon for safety and taste.
  • 1/2 cup soy sauce — use a naturally brewed soy sauce for a richer flavor.
  • 1 cup water — plain filtered water works best to keep the marinade clean-tasting.
  • 1/4 cup rice wine — adds mild sweetness and depth.
  • 1.5 tablespoons sugar — balances the saltiness of the soy sauce perfectly.
  • 1/2 small onion — thinly sliced to add a subtle crunch and aroma.
  • 1 or 2 green or red chili peppers — optional but adds a gentle heat and color.
  • 1/2 lemon — slices or juice for a hint of freshness.
  • Optional garnish and condiment for serving:
  • Thin slices of onion and lemon
  • Microgreens or baby sprouts
  • Wasabi Japanese horseradish

Method
 

  1. Start by combining soy sauce, water, rice wine, and sugar in a saucepan. Bring it to a gentle boil for about a minute or two, then allow it to cool completely. This ensures your salmon absorbs the flavors without cooking it.
  2. Thinly slice the onion, chili peppers, and lemon. These add subtle aroma, color, and a refreshing bite to the salmon once marinated.
  3. Cut the fresh salmon fillet into 1/4-inch thick pieces, approximately 2–3 inches long. Uniform slices help the marinade penetrate evenly, giving each bite consistent flavor.
  4. Place the salmon in an airtight container and add the onion, chili, and lemon slices. Keep it in the fridge while the marinade cools, preventing the fish from slightly cooking from the heat.
  5. Once cooled, pour the marinade over the salmon and vegetables. Cover tightly and refrigerate. The salmon is ready to enjoy after 4–5 hours, but flavors deepen if eaten the next day. Best consumed within 2 days.

Notes

  • I always use sushi-grade salmon for safety and buttery texture.
  • Cooling the marinade completely before pouring is key to keeping salmon raw and tender.
  • Slice vegetables thinly to ensure they don’t overpower the salmon flavor.
  • Taste the marinade before pouring; adjusting sugar or soy sauce can balance the dish perfectly.
  • I sometimes let the salmon sit for 24 hours for a more intense flavor.