While salmon might not be a traditional choice for Korean lettuce wraps, it is a delicious and fast one. Start by coating cubed salmon in vinegar and ssamjang -- the salty-sweet-spicy sauce that’s also dabbed on the final wraps -- then broil the salmon: The direct heat of the broiler mimics the sizzle of Korean barbecue, and broiling skin-side-up ensures the fat renders, the skin crisps and the meat doesn’t dry out. Eat the cubed salmon in a lettuce leaf with rice and more ssamjang, plus any other condiments you like. Fresh cucumbers and radishes and spicy raw garlic and kimchi play well with the silky, rich fish.

News Source : https://www.oregonlive.com/nytcooking/2026/02/770670821-salmon-ssam.html