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Salmon cooked by following Gochujang Salmon Recipe

Gochujang Salmon

This gochujang salmon recipe blends the deep, umami heat of Korean chili paste with the buttery richness of fresh salmon. It’s quick, bold, and perfectly balanced — ideal for weeknight dinners or special occasions.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Asian, Korean
Cuisine Korean-inspired Fusion
Servings 4 people
Calories 305 kcal

Equipment

  • 1 Oven – To bake the salmon fillets at 400°F (200°C). You may also use the broiler at the end for caramelizing the glaze.
  • 1 Baking Sheet – For placing the salmon fillets. Line it with parchment paper for easy cleanup and to prevent sticking.
  • 1 Parchment Paper – To line the baking sheet, ensuring the salmon doesn't stick and making cleanup easier.
  • 1 Small Bowl – For whisking together the gochujang glaze ingredients (gochujang, honey, soy sauce, etc.).
  • 1 Whisk – To mix the gochujang glaze ingredients until smooth.
  • 1 Measuring Spoons – To measure out smaller quantities like soy sauce, rice vinegar, sesame oil, etc.
  • 1 Measuring Cups – For measuring ingredients like gochujang, honey, and water.
  • 1 Garlic Press or Knife – To mince the garlic. A garlic press will make it easier, but you can also chop it finely with a knife.
  • 1 Grater or Microplane – For grating the fresh ginger.
  • 1 Basting Brush – To brush the olive oil on the salmon fillets before baking, ensuring an even coating.
  • 1 Tongs or Spatula – To transfer the salmon fillets to and from the baking sheet without breaking them.
  • 1 Spoon – For spooning the glaze over the salmon fillets, ensuring an even coating.
  • 1 Timer – To track the baking time and ensure the salmon is cooked to perfection (12-14 minutes).
  • 1 Small Bowl or Cup – For the reserved glaze to drizzle over the salmon after baking.
  • 1 Plates or Serving Dish – To plate and serve the salmon once it's ready.
  • 1 Broiler Pan (if you prefer to use the broiler for caramelizing the glaze at the end). Optional
  • 1 Citrus Squeezer – If you don’t want to manually squeeze the lime juice, a citrus squeezer can be handy. Optional
  • 1 Chopping Board – For chopping the green onion and slicing the lime. Optional

Ingredients
  

For the Salmon:

  • 2 each fresh salmon fillets (about 6 oz each, skin-on if possible)
  • 1 tbsp olive oil extra virgin
  • A small pinch of salt to taste.
  • A pinch of ground black pepper, to taste

For the Gochujang Glaze:

  • 2 tbsp gochujang (Korean red chili paste)
  • 1 tbsp honey (or maple syrup for a natural sweetener)
  • 1 tbsp soy-sauce (low-sodium if preferred)
  • 1 tsp rice vinegar
  • 2 tsp toasted sesame oil
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1/2 tsp lime juice (optional but brightens the flavor)
  • 1 tbsp water (to thin the glaze slightly)

Optional Garnishes:

  • 1 tsp toasted sesame seeds
  • 1 pcs green onion
  • Slices of fresh lime for serving
  • Steamed rice or quinoa as a side

Instructions
 

How to Make It

  • Step 1: Prepare the Salmon
    1. Pat salmon fillets dry with paper towels.
    2. Brush lightly with olive oil.
    3. Season both sides with salt and black pepper.
    4. Place on a parchment-lined baking sheet, skin-side down.
    (Drying helps the glaze stick better and creates crisp edges.)
  • Step 2: Make the Gochujang Glaze
    1. In a small bowl, whisk together gochujang, honey, soy sauce, rice vinegar, sesame oil, garlic, ginger, and lime juice.
    2. Add a tablespoon of water to thin it slightly.
    3. Taste the glaze. Adjust sweetness or spice as you like — add more honey for balance or extra gochujang for heat.
    (The goal: sweet heat that enhances, not overpowers, the fish.)
  • Step 3: Glaze and Bake
    1. Preheat your oven to 400°F (200°C).
    2. Spoon the gochujang glaze over the salmon, coating the top evenly.
    3. Reserve a little glaze for finishing.
    4. Bake for 12–14 minutes, depending on thickness.
    5. The salmon should flake easily but stay moist in the center.
    (Pro tip: If you want caramelized edges, broil for 1–2 minutes at the end.
  • Step 4: Plate and Serve
    1. Brush the reserved glaze over the baked salmon for shine and extra flavor.
    2. Sprinkle sesame seeds and chopped green onion on top.
    3. Serve with steamed rice, roasted vegetables, or a simple cucumber salad.
    (It’s the kind of dish that looks restaurant-ready but takes less than 30 minutes.)

Video

Notes

Tips and Notes
1. Choose the Right Salmon
For best flavor, use wild-caught salmon. It’s leaner, with a clean taste that pairs beautifully with the bold gochujang glaze.
If using farm-raised salmon, reduce salt slightly — it’s naturally more buttery.
2. Control the Spice
Gochujang can vary in heat. Some brands are mild, others fiery. Start small and adjust. You can also add a teaspoon of mayonnaise to the glaze for a creamier, milder version — perfect for family dinners.
3. Meal Prep Friendly
This recipe stores well. Cooked salmon keeps up to 3 days in the fridge. Reheat gently or flake cold over rice bowls or salads for a healthy salmon recipe meal prep idea.
4. Health Benefits
This easy salmon recipe isn’t just delicious — it’s nutrient-packed.
• Salmon gives omega-3 fatty acids for heart and brain health.
• Gochujang provides fermented benefits and natural antioxidants.
• Low in sugar and oil, it fits a balanced, healthy diet.
5. Creative Variations
• Air Fryer Version: Cook at 390°F for 8–10 minutes for crisp edges.
• Grilled Gochujang Salmon: Brush with glaze during grilling for smoky flavor.
• Rice Bowl Style: Serve over jasmine rice with avocado and shredded cabbage.
Each variation keeps the heart of the recipe — the perfect mix of sweet, spicy, and savory — while giving you flexibility in how to enjoy it.
(Note: This video belongs to the original creator. I’ve embedded it here just to help you follow the recipe more easily. All credit goes to the video owner.)
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