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5 from 1 vote

Kimchi Salmon and Rainbow Pickles

Succulent sweet salmon infused with spicy kimchi and gently pan seared and topped with an assortment of vibrant colourful delicious quick pickles.
Cook Time30 minutes
Total Time30 minutes
Course: Spring Time Favorites
Cuisine: Korean
Servings: 2
Calories: 795kcal
Author: HWC Magazine


Quick Rainbow Pickles

  • ¼ cup carrot small carrot sliced thinly Julienned - I used a mandolin
  • ¼ cup cucumber -
  • ½ cup cabbage purple
  • 10 radish
    sliced thinly
  • 1 teaspoon salt
  • 2 tablespoon rice vinegar
  • 1 tablespoon sugar
    or sugar alternative
  • white pepper
    to taste
  • 1 teaspoon sesame oil

Kimchi Salmon Patties

  • 6 oz salmon
    (skin and bones removed)
  • ½ cup kimchi
  • ½ cup rice crackers pulverized in food processor or gluten free bread crumbs
  • 1 tablespoon olive oil

Gochujang Mayo

  • ½ cup mayonnaise
  • 1 teaspoon Korean red pepper paste
  • 2-3 lettuce leaves
    (iceburg lettuce)
  • 1 teaspoon sesame seeds toasted - garnish (optional)


  • Place your thinly sliced vegetables (carrots, cucumber, cabbage and radish or whatever veggies you wish) in a bowl .(If you are using purple cabbage, keep the purple cabbage away from the rest of your vegetables or all of your vegetables will turn a purple color) Sprinkle your veggies with the salt and use your fingers to rub the salt into the vegetables. This helps bring the water out of the vegetable. Place veggies in refrigerator for about 15 minutes. Stir together rice vinegar, sugar or sugar alternative, pepper and sesame oil to make a quick pickle vinaigrette and set aside.
  • Put your boneless, skinless salmon fillets and kimchi into the food processor and process until smooth. Brush down the sides of the food processor with a spoon and add rice cracker crumbs (gluten-free breadcrumbs) just until well incorporated and your salmon mixture holds together well enough to make a patty. Make 2-3 patties out of your kimchi salmon mixture. First roll salmon mixture into a ball and then flatten the ball into a disk about ½ or so thick. (at this point, you could freeze them if you wish to make for later)
  • Remove your salted veggies from the refrigerator and gently squeeze to remove as much water as possible. Toss your vegetables with your rice vinegar, sugar, white pepper and sesame oil mixture. Taste and adjust seasoning. Set aside.
  • Place a little olive oil in a pan and fry for about 3 minutes on each side or until golden brown on both sides and flakes easily with a fork. Set aside and keep warm.
  • In a small bowl, combine mayonnaise and gochujang sauce together. set aside.
  • Assemble: On a plate, place your lettuce leaves, place one deliciously cooked kimchi salmon patty into each lettuce cup, top with pickled veggies, sprinkle with sesame seeds and serve with gochujang mayo and enjoy!


Feel free to use gluten free breadcrumbs as an exchange for rice crackers. 


Serving: 1g | Calories: 795kcal | Carbohydrates: 42g | Protein: 20g | Fat: 60g | Saturated Fat: 10g | Cholesterol: 84mg | Sodium: 1746mg | Potassium: 613mg | Fiber: 3g | Sugar: 9g | Vitamin A: 4520IU | Vitamin C: 15mg | Calcium: 41mg | Iron: 1mg