Juicy Cabbage Wraps with Grilled Salmon: A Korean Summer Delight

Updated at: 31/01/2025

Escape the ordinary with this vibrant and refreshing Korean Salmon Cabbage Wrap recipe! Imagine tender, juicy cabbage leaves cradling succulent grilled salmon, all infused with the bright, zesty flavors of Korea. This isn't your average salad; it's a complete meal, a harmonious blend of textures and tastes that will transport your taste buds to a sun-drenched summer day in Seoul. The combination of sweet, savory, and slightly spicy elements makes this dish a perfect light lunch or a unique appetizer. Prepare to be amazed by how easily these elegant wraps come together.

This recipe provides a delightful twist on traditional Korean cuisine, offering a healthy and satisfying meal that's both beautiful and delicious. We’ll guide you through each step, from preparing the perfectly marinated salmon to creating the flavorful cabbage filling. Ready to embark on a culinary adventure? Let's dive into the step-by-step instructions and create these incredible Korean Salmon Cabbage Wraps together!

Tools Needed

  • Large pot
  • Strainer
  • Kitchen scale
  • Frying pan
  • Foil
  • Bowl

Ingredients

Step-by-Step Instructions

Step 1. Prepare the Cabbage and Salmon

  • Cut the cabbage in half, remove the core, and peel each leaf.
  • Blanch the cabbage leaves in boiling water with 1 tablespoon of sea salt for 60 seconds. Immediately transfer to an ice bath to stop the cooking process.
  • Season the salmon fillets with sea salt and black pepper on both sides.
  • Heat olive oil in a frying pan over high heat. Sear the salmon, skin-side down, for 2 minutes until golden brown. Flip and cook for another 2 minutes.
Cut the cabbage in half, remove the core, and peel each leaf.Blanch the cabbage leaves in boiling water with 1 tablespoon of sea salt for 60 seconds. Immediately transfer to an ice bath to stop the cooking process.Season the salmon fillets with sea salt and black pepper on both sides.Heat olive oil in a frying pan over high heat. Sear the salmon, skin-side down, for 2 minutes until golden brown. Flip and cook for another 2 minutes.
Prepare the Cabbage and Salmon
  • Reduce heat to low, loosely cover with foil, and cook for another 2 minutes or until desired doneness is reached.
Reduce heat to low, loosely cover with foil, and cook for another 2 minutes or until desired doneness is reached.
Prepare the Cabbage and Salmon

Step 2. Grill the Salmon

  • Season the salmon fillets with sea salt and black pepper on both sides.
  • Heat olive oil in a frying pan over high heat. Sear the salmon, skin-side down, for 2 minutes until golden brown. Flip and cook for another 2 minutes.
  • Reduce heat to low, loosely cover with foil, and cook for another 2 minutes or until desired doneness is reached.
Season the salmon fillets with sea salt and black pepper on both sides.Heat olive oil in a frying pan over high heat. Sear the salmon, skin-side down, for 2 minutes until golden brown. Flip and cook for another 2 minutes.Reduce heat to low, loosely cover with foil, and cook for another 2 minutes or until desired doneness is reached.
Grill the Salmon

Step 3. Assemble the Wraps

  • place a blanched cabbage leaf, a piece of grilled salmon, a spoonful of rice, samjang sauce, and scallion cucumber salad on the leaf. Roll tightly.
Assemble the wraps: place a blanched cabbage leaf, a piece of grilled salmon, a spoonful of rice, samjang sauce, and scallion cucumber salad on the leaf. Roll tightly.
Assemble the Wraps

Step 4. Serve

  • Serve and enjoy!

Read more: Perfect Korean BBQ Pork: Yangnyeom Teji Galbi Recipe

Tips

  • Adding salt while blanching the cabbage enhances its flavor.
  • Don't overcook the cabbage; 60 seconds is sufficient for a crunchy texture.
  • Cooking salmon skin-side down yields crispy, delicious skin.
  • Adjust cooking time for salmon based on your preferred level of doneness.

Nutrition

  • N/A

FAQs

1. Can I use different types of fish instead of salmon?

Yes! Other firm, white fish like cod or halibut would work well. Adjust the marinade time slightly depending on the thickness of the fish.

2. How far in advance can I prepare the cabbage and marinade?

You can prepare the cabbage and the marinade the night before. Store them separately in the refrigerator. Marinate the salmon for at least 30 minutes before grilling.


These juicy cabbage wraps with grilled salmon offer a delightful fusion of Korean flavors and fresh summer ingredients. With minimal effort, you'll create a vibrant and satisfying meal that's perfect for a light lunch, a refreshing dinner, or even a unique appetizer. Enjoy the taste of summer, and don't hesitate to experiment with different fillings and sauces to personalize your Korean culinary adventure!