20min prep, 15min cook (if you’re slow like me)
per serving:
250g Salmon (portions cut from filets is easier)
50g walnuts
10g butter
dill, to your taste
50g bulgogi sauce
Preheat oven to 425F/200C
Preheat pan for toasting
Layer foil onto a baking sheet, grease lightly
Chop walnuts finely, start toasting
Chop dill
Melt butter in microwave
mix dill and butter
place salmon on baking dish skin side down
score salmon flesh
brush dill butter onto and in salmon
To walnuts, add bulgogi sauce and turn to low heat to start reducing
Bake salmon for 15 minutes (depends on your fish size, thicker means longer)
Once sauce becomes thick enough to pile up, take off heat but keep somewhat warmed for lower viscosity
Once salmon is done, apply sauce in a flat layer on top of still hot salmon
Let sit for at least 5 minutes to firm up
Done!