Salmon Ssam

By Ali Slagle

Updated February 19, 2026

Linda Xiao for The New York Times. Food Stylist: Rebecca Jurkevich.
Ready In
30 min
Rating
5(15)
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
15 user ratings
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Comments

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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.

David

so simple. so satisfying. so ssamjang.

nina

amazing recipe. so good.

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