A vibrant Korean-inspired salmon dish, featuring fillets coated in a sweet, spicy, and savory gochujang glaze, caramelized to perfection with hints of sesame and chili.
Gochujang Salmon: Sweet & Spicy
A vibrant Korean-inspired salmon dish, featuring fillets coated in a sweet, spicy, and savory gochujang glaze, caramelized to perfection with hints of sesame and chili.
Ingredients
- 4 ounce salmon fillets skin-on or off
- 2 tablespoon gochujang Korean chili paste
- 1 tablespoon soy sauce low-sodium
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon sesame oil
- 2 clove garlic minced
- 0.5 teaspoon ginger grated
- 0.5 teaspoon gochugaru Korean chili flakes (optional
- 1 tablespoon vegetable oil or olive oil
- 1 tablespoon sesame seeds toasted
- 2 tablespoon green onions sliced
Instructions
- Pat salmon fillets dry with paper towels to ensure a crispy skin (if skin-on).
- In a medium bowl, whisk together gochujang, soy sauce, rice vinegar, honey, sesame oil, minced garlic, grated ginger, and gochugaru (if using) to create the glaze.
- Heat vegetable oil in a large non-stick skillet over medium-high heat. Once hot, place salmon fillets skin-side down (if skin-on).
- Sear salmon for 4-5 minutes until the skin is crispy and golden. Flip the salmon.
- Reduce heat to medium-low. Brush a generous amount of the gochujang glaze over the top and sides of the salmon. Cook for another 3-5 minutes, brushing with more glaze periodically, until the salmon is cooked through and the glaze is caramelized.
- Remove salmon from skillet. Garnish with toasted sesame seeds and sliced green onions. Serve immediately with your choice of sides.
Notes
Serve with steamed rice and a side of quick-pickled cucumbers or stir-fried greens. Adjust gochujang and gochugaru to your preferred spice level. For an extra depth of flavor, marinate the salmon in the sauce for 20-30 minutes before cooking. Ensure the salmon skin is dry for a crispier finish.
