Easy Gochujang Salmon Rice Bowl
A vibrant and flavorful Korean-inspired dish featuring flaky salmon coated in a sweet, savory, and spicy gochujang glaze, served over rice with fresh vegetables. Perfect for a quick weeknight meal.
Ingredients
- 2 pieces salmon fillets about 6 oz each
- 2 tbsp gochujang (Korean chili paste)
- 1 tbsp soy sauce low sodium
- 1 tbsp honey or maple syrup
- 1 tsp sesame oil toasted
- 2 cloves garlic minced
- 0.5 tsp ginger grated (optional)
- 1 cup cooked rice for serving (white
- 0.5 cup steamed broccoli florets for serving
- 0.5 cup shelled edamame for serving
- 0.25 cup cucumber sliced (optional)
- 1 tbsp green onions sliced
- 1 tsp sesame seeds for garnish
Instructions
- Preheat your air fryer to 375°F (190°C) or oven to 400°F (200°C). Line a baking sheet or air fryer basket with parchment paper for easy cleanup.
- In a small bowl, whisk together the gochujang, soy sauce, honey, sesame oil, minced garlic, and grated ginger (if using) until well combined to create the glaze.
- Pat the salmon fillets dry with a paper towel. Place them on the prepared baking sheet or in the air fryer basket.
- Brush about two-thirds of the gochujang glaze generously over the top and sides of the salmon fillets.
- Air Fryer Method: Air fry for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. Brush with remaining glaze halfway through cooking.
- Oven Method: Bake for 15-18 minutes, or until the salmon is cooked through and flakes easily with a fork. Brush with remaining glaze halfway through cooking.
- While the salmon cooks, prepare your rice and steam any additional vegetables if not already done.
- To assemble the bowl, divide the cooked rice between two bowls. Top with a salmon fillet, steamed broccoli, edamame, and cucumber slices (if using).
- Garnish with sliced green onions and sesame seeds. Serve immediately and enjoy!
Notes
For a lower-carb option, serve with cauliflower rice or quinoa instead of white rice. Feel free to add other quick-cooking vegetables like snap peas, bell peppers, or spinach. Garnish with a drizzle of sesame oil and a sprinkle of nori flakes for extra flavor.