A vibrant and spicy Korean-inspired salmon dish, featuring tender salmon fillets coated in a rich, savory, and slightly sweet gochujang glaze. This recipe is quick to prepare and bakes beautifully in the oven, making it an ideal choice for a healthy and flavorful meal.
Easy Gochujang Glazed Salmon
A vibrant and spicy Korean-inspired salmon dish, featuring tender salmon fillets coated in a rich, savory, and slightly sweet gochujang glaze. This recipe is quick to prepare and bakes beautifully in the oven, making it an ideal choice for a healthy and flavorful meal.
Ingredients
- 4 fillet salmon skin on or off
- 3 tbsp gochujang Korean chili paste
- 2 tbsp soy sauce low sodium
- 1 tbsp honey or maple syrup
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 2 clove garlic minced
- 1 tsp fresh ginger grated
- 0.5 tsp black pepper freshly ground
- 1 tbsp sesame seeds for garnish
- 2 tbsp green onions sliced
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
- In a small bowl, whisk together the gochujang, soy sauce, honey or maple syrup, rice vinegar, sesame oil, minced garlic, grated ginger, and black pepper until well combined. This is your gochujang glaze.
- Pat the salmon fillets dry with paper towels. Place them on the prepared baking sheet.
- Spoon about three-quarters of the gochujang glaze over the salmon, coating the top evenly. Reserve the remaining glaze for finishing after baking.
- Bake the salmon for 10-15 minutes, or until it flakes easily with a fork. Cooking time will vary depending on the thickness of your fillets. Aim for an internal temperature of 145°F (63°C).
- Once baked, remove the salmon from the oven. Drizzle with the reserved glaze, then garnish with sesame seeds and sliced green onions before serving immediately.
Notes
For best results, don't overcrowd the baking sheet. You can adjust the spice level by using more or less gochujang. Serve with steamed rice and stir-fried vegetables or a simple side salad. Leftovers are great flaked over a salad.
