- 1 lb Skinless Salmon Fillets, about ½” thick, pin bones removed
- 5 tbsp Bill Baron’s Home & Grill Busan Grill Korean BBQ Seasoning
- 1 Gallon Zip Top Bag
- ¼ Cup water (You can also use Asian Pear Juice, Apple Juice or Pineapple Juice.)
Preparing Marinated Salmon for Grilling
Add Busan Grill seasoning and water into Zip Top Bag and mix thoroughly.
Add salmon to marinade in Zip Top Bag. Press air out of bag and seal tightly.
Turn the bag to distribute the seasoning and coat the salmon evenly.
Refrigerate and marinate 30 minutes to 1 hour.
Preparing the Grill and Cooking
Prepare the grill for direct cooking over high heat (450 degrees F. to 550 degrees F.)
Oil the grill to reduce sticking. Grill fillets over direct high heat with the lid closed, until you can lift them off cooking grates without sticking. About 3 minutes. Turn the fillets over and continue grilling to your desired doneness. 2-3 more minutes more for medium rare. Remove from the grill and let the salmon rest for 2-3 minutes. Recommended doneness for Fish is 145 degrees F. or until opaque.