Gochujang Salmon: Air Fryer & Grill
This versatile recipe offers two fantastic ways to enjoy tender, spicy-sweet Gochujang salmon. Whether you prefer the crispy finish of the air fryer or the smoky char of the grill, this dish is packed with flavor and pairs perfectly with a side of steamed rice.
Ingredients
- 2 tablespoons gochujang paste
- 1 tablespoon soy sauce low sodium
- 1 tablespoon honey or maple syrup
- 1 teaspoon rice vinegar
- 1 clove garlic minced
- 0.5 teaspoon fresh ginger grated
- 2 fillets salmon about 6 oz each
- 1 teaspoon sesame oil optional
- pinch sesame seeds for garnish
- some green onions sliced
- cooked rice for serving
Instructions
- 1. In a small bowl, whisk together the gochujang paste, soy sauce, honey (or maple syrup), rice vinegar, minced garlic, grated ginger, and sesame oil (if using) to create the glaze.
- 2. Pat the salmon fillets dry with a paper towel. Place them on a plate or in a shallow dish.
- 3. Brush a generous amount of the gochujang glaze over both sides of the salmon fillets. Let marinate for at least 10 minutes, or up to 30 minutes in the refrigerator.
- 4. **For Air Fryer Salmon:** Preheat your air fryer to 390°F (200°C). Place the salmon fillets in the air fryer basket, skin-side down if applicable, ensuring they are not touching. Cook for 8-10 minutes, or until the salmon is cooked through and flakes easily. The edges should be slightly crisp.
- 5. **For Grilled Salmon:** Preheat your grill to medium-high heat. Lightly oil the grates. Place the salmon fillets skin-side down on the grill. Cook for 4-5 minutes per side, brushing with additional glaze during the last few minutes of cooking, until cooked through and slightly charred.
- 6. Serve the Gochujang salmon immediately with steamed rice. Garnish with sesame seeds and sliced green onions, if desired.
Notes
For an extra kick, add a pinch of red pepper flakes to the glaze. Serve with a sprinkle of sesame seeds and sliced green onions for garnish. Leftovers can be flaked into a salad or rice bowl.