1lbsalmon fillets (preferably skinless and center-cut)cut into 1 1/2-inch pieces
1medyellow onionhalved and thinly sliced
steamed rice, for servingpreferably sushi rice
kimchi, for servingoptional
Instructions
In a medium bowl, whisk the brown sugar, oil, doenjang, mirin, and rice vinegar until the sugar and doenjang dissolve Season with salt and pepper. Add the salmon to the marinade and turn with your fingers to evenly coat. Cover and marinate in the refrigerator for at least 10 minutes and up to 8 hours.
When ready to cook, heat oven to 425F. Add the onion slices to a sheet pan or baking dish. Dump the salmon and its marinade over the onion and toss to combine. Arrange the salmon and onion in a single layer.
Roast until the doenjang glaze bubbles like hot lava along the edges of the pan and the salmon os opaque but still slightly pink in the center, rotating the pan halfway through, 9 to 12 minutes. Divide the rice, then the salmon among bowls and serve with kimchi, if desired.
Notes
Korean Doenjang, often labeled "soybean paste," will be sold in a plastic rectangular tub (as is the one I have) or sometimes in a jar. Seek it out!