- 1 1 1/2-to-2-pound wild salmon fillet (skin on is fine), pin bones removed
- 2 tablespoons mayonnaise preferably Kewpie.
- 2 tablespoons oyster sauce Lee Kum Kee-please
- 1-2 teaspoons gochujang Korean red pepper paste
- 1 teaspoon fresh grated ginger
- 3-4 cloves garlic minced (~2 teaspoons)
- 1 tablespoon fresh squeezed lemon lime, or tangerine
- 1 Garnish scallions, cilantro, toasted sesame seeds, lime wedges,
For serving: Steamed rice, kimchi or sliced cucumbers and bibb lettuce leaves
Serve with bibb lettuce, rice and garnish, if desired, with toasted sesame seeds, sliced green onion, cilanto, lime wedges, kimchi, and/or cucumber slices.