Salmon Ssam

By Ali Slagle

Updated February 19, 2026

  • Linda Xiao for The New York Times. Food Stylist: Rebecca Jurkevich.
Media 1 of 1
Ready In
30 min
Rating
5(75)
Comments
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While salmon might not be a traditional choice for Korean lettuce wraps, it is a delicious and fast one. Start by coating cubed salmon in vinegar and ssamjang — the salty-sweet-spicy sauce that’s also dabbed on the final wraps — then broil the salmon: The direct heat of the broiler mimics the sizzle of Korean barbecue, and broiling skin-side-up ensures the fat renders, the skin crisps and the meat doesn’t dry out. Eat the cubed salmon in a lettuce leaf with rice and more ssamjang, plus any other condiments you like. Fresh cucumbers and radishes and spicy raw garlic and kimchi play well with the silky, rich fish. 

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Ingredients

Yield:4 servings

  • 1 tablespoon store-bought or homemade ssamjang, plus more for serving

  • 2 teaspoons rice vinegar

  • 1 pound skin-on salmon, cut into 1-inch cubes and pat dry

  • Red or green leaf lettuce, for serving

  • Rice, for serving

  • Thinly sliced cucumbers, radishes, and garlic, or kimchi (all optional), for serving 

Ingredient Substitution Guide
Nutritional analysis per serving (2 to 4 servings)

21 grams carbs; 62 milligrams cholesterol; 335 calories; 4 grams monosaturated fat; 5 grams polyunsaturated fat; 4 grams saturated fat; 16 grams fat; 226 milligrams sodium; 25 grams protein

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.

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Preparation

  1. Step 1

    When you’re ready to cook, arrange a rack about 6 inches from the broiler and heat broiler to high. In a medium bowl, stir together the ssamjang and rice vinegar. Add the salmon and stir to coat. On a foil-lined sheet pan, arrange the salmon pieces skin-side-up. (You can marinate the salmon at room temperature for up to 30 minutes.)

  2. Step 2

    Broil the salmon until the skin is crisp and the meat is opaque, 4 to 7 minutes. Check every minute or so and if any pieces are burning, push them onto another side.

    1. Step 3

      Eat the salmon in lettuce wraps with a spoonful of rice and dab of ssamjang, plus any other toppings you like.

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Ratings

5 out of 5
75 user ratings
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Comments

Heidi Reinberg

I made the ssamjang from scratch, and boy, was it good*! As was the entire dish. For so little effort, it was an impressive hit for my dinner guests. I expect it would also be terrific subbing shrimp for salmon . . . Served it with Eric Kim's miso soup, which also got rave reviews from my guests. *so good, in fact, I'll be making another batch to keep in the frig.

Mama M

Used the air fryer 400F for 8 minutes. Great easy recipe

David

so simple. so satisfying. so ssamjang.

Ashley

Two questions, please: In the recipe video, what is the white disc that sort of looks like a small tortilla, sitting inside the lettuce wrap? I don't see it mentioned in the recipe itself or the introduction. And, are we supposed to leave the salmon skin for eating? Thank you.

Lynn

Broiled on 2nd rack for 4 minutes and skin burned. Next time will bake or air fry per other comments.

Jackie Shields

We enjoyed this very much. When we watched the video, there was a flat circular thing on the lettuce that the salmon and rice, etc were placed on. There was no mention of that in the recipe? Seems like that would make eating this recipe easier. Anyone know what it is? Rice paper or something?

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