Korean Gochujang Salmon
A vibrant, spicy, and savory Korean-inspired marinade that transforms simple salmon fillets into a flavorful main dish. This sauce balances the heat of gochujang with the umami of soybean paste and the sweetness of honey.
Ingredients
- 4 count salmon fillets (about 6 oz/170g each)
- 2 tbsp Korean soybean paste (doenjang)
- 1 tbsp Korean chili paste (gochujang
- 2 cloves garlic minced
- 1 tbsp soy sauce low sodium
- 1 tsp sesame oil
- 1 tbsp honey
- 0.25 tsp black pepper freshly ground
Instructions
- In a medium bowl, combine the soybean paste, gochujang, minced garlic, soy sauce, sesame oil, honey, and black pepper. Mix well until a smooth paste forms.
- Pat the salmon fillets dry with paper towels. Place them in a shallow dish or a zip-top bag.
- Generously coat each salmon fillet with the prepared gochujang marinade. Ensure all sides are covered. Marinate for at least 30 minutes at room temperature, or refrigerate for up to 2 hours.
- Preheat your oven to 400°F (200°C) or a grill to medium-high heat.
- For baking: Place salmon on a parchment-lined baking sheet. Bake for 12-15 minutes, or until cooked through and flakes easily with a fork. For grilling: Grill salmon skin-side down (if applicable) for 4-5 minutes, then flip and grill for another 3-4 minutes, or until cooked to your desired doneness.
- Serve immediately with your favorite sides like rice and steamed vegetables.
Notes
For best flavor, marinate salmon for at least 30 minutes, or up to 2 hours in the refrigerator. This marinade also works wonderfully with chicken thighs or firm tofu. Serve with steamed jasmine rice and a side of stir-fried bok choy or kimchi. Adjust gochujang quantity to your preferred spice level.