Experience the vibrant flavors of Korea with this easy-to-make Spicy Korean Glazed Salmon. Featuring a balanced sauce of soybean paste, gochujang, garlic, soy sauce, and honey, this dish delivers a delightful blend of savory, spicy, and sweet notes.
Spicy Korean Glazed Salmon
Experience the vibrant flavors of Korea with this easy-to-make Spicy Korean Glazed Salmon. Featuring a balanced sauce of soybean paste, gochujang, garlic, soy sauce, and honey, this dish delivers a delightful blend of savory, spicy, and sweet notes.
Ingredients
- 4 ounce salmon fillets skin-on or off
- 2 tablespoon soybean paste (doenjang)
- 2 tablespoon gochujang (Korean chili paste)
- 1 tablespoon garlic minced
- 1 tablespoon soy sauce low sodium
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1 teaspoon black pepper freshly ground
Instructions
- Pat salmon fillets dry with paper towels.
- In a medium bowl, whisk together soybean paste, gochujang, minced garlic, soy sauce, sesame oil, honey, and black pepper until well combined.
- Place salmon fillets in a shallow dish or a zip-top bag. Pour the sauce over the salmon, ensuring all pieces are evenly coated.
- Marinate in the refrigerator for at least 30 minutes, or up to 2 hours for deeper flavor.
- Preheat oven to 400°F (200°C) or prepare a baking sheet with parchment paper.
- Place marinated salmon fillets on the prepared baking sheet. You can reserve some marinade for basting if desired, or discard the leftover marinade.
- Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. Alternatively, pan-fry over medium-high heat for 4-5 minutes per side, or grill until cooked.
- Serve immediately with your favorite sides.
Notes
For best flavor, marinate salmon for at least 30 minutes, or up to 2 hours. Serve with steamed rice and a side of quick-pickled cucumbers or kimchi for a complete meal. Adjust gochujang for desired spice level.
