Easy Korean Salmon
A quick and flavorful salmon dish coated in a spicy-sweet gochujang, soybean paste, and honey glaze. Perfect for a healthy, vibrant weeknight dinner.
Ingredients
- 2 fillet salmon skin on or off
- 1 tablespoon soybean paste (doenjang)
- 1 tablespoon gochujang (Korean chili paste)
- 2 cloves garlic minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon honey
- 1/4 teaspoon black pepper freshly ground
- 1 tablespoon water optional (to thin sauce)
- 1 tablespoon green onions chopped (for garnish
- 1 teaspoon sesame seeds for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C) or prepare your pan for pan-frying.
- In a small bowl, combine soybean paste, gochujang, minced garlic, soy sauce, sesame oil, honey, and black pepper. Add 1 tablespoon of water if the sauce is too thick.
- Pat the salmon fillets dry with paper towels. Place them on a baking sheet lined with parchment paper or in a lightly oiled pan.
- Spoon the sauce evenly over the top of each salmon fillet, ensuring it's well coated.
- Bake for 12-15 minutes, or pan-fry for 3-5 minutes per side, until the salmon is cooked through and flakes easily with a fork. Cooking time may vary based on fillet thickness.
- Garnish with chopped green onions and sesame seeds if desired. Serve immediately with steamed rice and vegetables.
Notes
For best results, let the salmon marinate for at least 15-20 minutes before cooking. You can bake, pan-fry, or air fry the salmon. Serve with steamed rice and a side of your favorite vegetables like kimchi or roasted broccoli. Adjust gochujang for desired spice level.