Gochujang Salmon in 15 Minutes!
This vibrant Korean-inspired salmon dish features a delicious sweet and spicy gochujang glaze, making it a healthy and flavorful meal that's incredibly quick to prepare.
Ingredients
- 2 pieces salmon fillets skin-on or off
- 2 tbsp gochujang Korean chili paste
- 1 tbsp soy sauce low sodium
- 1 tbsp honey or maple syrup
- 1 tsp toasted sesame oil
- 1 clove garlic minced
- 0.5 tsp ginger freshly grated
- 1 tbsp rice vinegar optional
- 1 tbsp water or chicken broth
- 1 tsp sesame seeds for garnish
- 2 tbsp green onions sliced
Instructions
- 1. Prepare the glaze: In a small bowl, whisk together gochujang, soy sauce, honey or maple syrup, toasted sesame oil, minced garlic, grated ginger, rice vinegar (if using), and water or broth until completely smooth.
- 2. Pat salmon fillets dry with paper towels. This helps achieve a crispy skin and better glaze adhesion.
- 3. Brush about half of the gochujang glaze generously over the salmon fillets. Reserve the other half for basting.
- 4. Heat a large non-stick skillet or cast-iron pan over medium-high heat. Add a tablespoon of neutral oil (like avocado or canola oil).
- 5. Once the pan is hot, carefully place salmon fillets skin-side down (if skin-on) in the skillet. Cook for 4-5 minutes, until the skin is crispy and the salmon is cooked halfway up the side.
- 6. Flip the salmon fillets. Brush the remaining glaze over the top and sides of the salmon. Cook for another 4-6 minutes, or until the salmon is cooked through and flakes easily with a fork.
- 7. Remove salmon from the pan and let rest for a minute. Garnish generously with toasted sesame seeds and sliced green onions before serving immediately.
Notes
For an extra depth of flavor, marinate the salmon in the gochujang glaze for 15-30 minutes before cooking. Adjust the amount of gochujang for more or less spice, and honey for desired sweetness. Serve with steamed rice and a side of quick-pickled cucumbers or blanched broccoli.