Gochujang Salmon: 15-Min Dinner
A vibrant Korean-inspired salmon dish featuring flaky fish coated in a sweet and spicy gochujang glaze, perfect for a quick, flavorful meal.
Ingredients
- 4 ounce salmon fillets skin-on or off
- 2 tablespoons gochujang
- 1 tablespoon soy sauce low-sodium preferred
- 1 tablespoon honey or maple syrup
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar
- 2 cloves garlic minced
- 1 teaspoon fresh ginger grated
- 1 tablespoon cooking oil e.g.
- 1 teaspoon sesame seeds for garnish
- 2 stalks green onions sliced
Instructions
- Pat salmon fillets dry with paper towels. Season lightly with salt and pepper.
- In a small bowl, whisk together gochujang, soy sauce, honey (or maple syrup), sesame oil, rice vinegar, minced garlic, and grated ginger until well combined. This is your gochujang glaze.
- Heat cooking oil in a large non-stick skillet over medium-high heat. Once hot, carefully place the salmon fillets skin-side down (if applicable) in the pan.
- Cook for 3-4 minutes until the skin is crispy and golden brown. Flip the salmon fillets.
- Brush a generous amount of the gochujang glaze over the top and sides of the salmon. Continue cooking for another 4-6 minutes, spooning extra glaze over the salmon occasionally, until the salmon is cooked through and flakes easily with a fork.
- Remove salmon from the pan. Garnish with sesame seeds and sliced green onions before serving immediately.
Notes
For crispier salmon skin, ensure your pan is hot and pat the salmon fillets very dry before cooking. You can serve this with steamed rice, blanched broccoli, or a simple cucumber salad. For an extra kick, add a pinch of red pepper flakes to the sauce.