Vegetable oil, for brushing
Four 5- to 6-ounce skinless salmon fillets, preferably center cut
Kosher or sea salt and freshly ground black pepper
3 tablespoons gochujang (Korean chile paste)
2 1/2 tablespoons mirin
2 teaspoons roasted sesame seeds
2 teaspoons sugar
1 teaspoon thinly sliced scallions (on the bias)
1 teaspoon toasted sesame oil
1 handful thinly sliced scallions (on the bias), for garnish
Black sesame seeds, for garnish
Dried chile threads (silgochu), for garnish
Steamed white rice, for serving
If you happen to get skin-on salmon, don't bother removing the skin yourself; just skip greasing the foil. Put the salmon skin-side down on the ungreased foil, and lightly brush the top with oil. When cooked, the skin should stick to the foil and the fillet can be easily lifted from it with a spatula.
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