A vibrant and easy Korean-inspired salmon dish featuring a sweet and spicy gochujang glaze. This healthy, flavorful meal comes together quickly, perfect for busy weeknights, offering a delightful balance of umami, heat, and a touch of sweetness.
Spicy Gochujang Salmon in 15 Min
A vibrant and easy Korean-inspired salmon dish featuring a sweet and spicy gochujang glaze. This healthy, flavorful meal comes together quickly, perfect for busy weeknights, offering a delightful balance of umami, heat, and a touch of sweetness.
Ingredients
- 2 count salmon fillets 6 oz each
- 2 tbsp gochujang
- 1 tbsp soy sauce
- 1 tbsp honey or maple syrup
- 2 cloves garlic minced
- 1 tsp fresh ginger grated
- 1 tsp sesame oil
- 1 tsp rice vinegar
- 1 tbsp vegetable oil for cooking
- 2 tbsp green onions sliced
- 1 tsp sesame seeds for garnish
Instructions
- Preheat oven to 400°F (200°C) or a non-stick skillet over medium-high heat.
- In a small bowl, whisk together gochujang, soy sauce, honey/maple syrup, minced garlic, grated ginger, sesame oil, and rice vinegar until smooth.
- Pat salmon fillets dry with paper towels and season lightly with salt and pepper.
- If baking, place salmon on a parchment-lined baking sheet. If pan-searing, heat vegetable oil in the skillet. Place salmon skin-side down.
- Brush about half of the gochujang glaze generously over the salmon fillets.
- Bake for 10-12 minutes, or pan-sear for 4-5 minutes per side, until salmon is cooked through and flakes easily. Cooking time may vary based on thickness.
- Brush the remaining glaze on the cooked salmon just before serving.
- Garnish with sliced green onions and sesame seeds. Serve immediately with steamed rice and your favorite side.
Notes
For an extra kick, add a pinch of red pepper flakes to the sauce. Serve with steamed rice and a side of quick-pickled cucumbers or stir-fried greens. Leftovers are great flaked over a salad. Ensure your salmon is skin-on for crispier results or skin-off for easier eating.
