Yeoneojang (Soy Marinated Raw Salmon)

Yeoneojang is a dish of raw salmon marinated in a soy sauce-based marinade. You’ll love this delicious buttery salmon!

Yeoneojang (연어) is a dish of raw salmon soaked in a light marinade based on soy sauce. Yeoneo (연어) is the Korean word for salmon, and jang (장) refers to soy sauce in this case. If you enjoy eating raw fish, such as a shovel (회) or sashimi, this is truly a recipe that salmon lovers will love right away.

If eating raw fish isn’t your cup of tea, check out salmon bulgogi instead.

Over the past decade or so, salmon has become increasingly available and popular in Korea. The country is now one of the largest buyers of Norwegian salmon in Asia. A few years ago, Korea also became the first country in Asia to successfully produce farmed salmon.

It’s no surprise that yeoneojang has become so popular in recent years because Koreans love soy sauce seasoned with raw seafood such as gejang (crab) and saeujang (shrimp).

Salmon is a great source of protein and rich in omega-3 fatty acids. As with consuming any raw seafood, be sure to use only fresh, high-quality, properly treated salmon. Always eat any raw fish at your own risk.

DSC1966 2 - Yeoneojang (Raw Salmon Seasoned With Soy)

salty water

I made the marinade very simple here – soy sauce, rice wine, and sugar. Sometimes I throw in a small piece of dasima (dried kelp), peppercorns, and/or some slices of garlic and ginger.

For gejang, Korean chefs typically use a wide variety of aromatic brine ingredients to get rid of the fishy taste of raw lobster. But I find it is not absolutely necessary for salmon. This simple, slightly sweet, and delicious sauce perfectly compliments the delicious, rich fish!

How do you serve yeoneojang

Salmon is ready to eat in 4 to 5 hours, but it is best to eat it the next day and it is best to eat it in a couple of days.

You can simply serve it as a side or main dish. However, yeoneojang is usually served over rice in the form of a deopbap (rice bowl with toppings). Garnish with thin slices of onion and/or young greens or small sprouts, but optional. Pour some of the dressing over the salmon and rice. The marinade/sauce is delicious mixed with rice.

Yeoneojang is usually eaten with wasabi (Japanese radish). Serve it on the side if you like.

This marinated salmon can be a great addition to a poke bowl, too.

DSC1286 2 - Yeoneojang (Raw Salmon Seasoned With Soy)

For more Korean cooking inspiration, stay tuned YoutubeAnd PinterestAnd TwitterAnd Facebook social networking site, And Instagram.

DSC2017 500x500 - Yeoneojang (Raw Salmon Seasoned With Soy)

Yeoneojang (raw salmon seasoned with soy)

the basic

Preparation time: 15 Minutes

Cooking time: 5 Minutes

stakes: 4

print recipe


For the seasoning (see Note 1):

Optional garnishes and seasonings for serving:


  1. You can also throw in a small piece of dasima (dried kelp), peppercorns, and/or some slices of garlic and ginger if you like. Boil a little longer (5 minutes) if you are adding these ingredients.
  2. Depending on the size of the container, you may have a little extra seasoning. Keep it in the fridge and use it as a stir-fry sauce or as a dipping sauce.

Leave a Comment