Sweet and spicy gochujang salmon is a healthy and flavorful Korean inspired recipe that can be served in under 15 minutes! Pair this savory salmon with steamed rice and vegetables for a well-balanced meal.
Serve this Korean salmon with a bowl of white rice and steamed vegetables for an easy, healthy, well-balanced meal. If you are looking for more quick and easy Korean recipes, check out our beef bulgogi, Korean rice balls, and tteokboki.
Gochujang is a staple condiment used in Korean cuisine. It is made from red chili powder, glutinous rice, fermented soybeans, and salt. The gochujang ingredients are fermented in an earthenware pot and traditionally buried underground.
Gochujang has a spicy, sweet, and savory flavor which makes it extremely versatile. It is typically used to add depth and heat to stews, marinades, sauces, and glazes. I have used gochujang in my gochujang pasta, gochujang chicken wings, and gochujang cookies!
Ingredients
You can find all of the ingredients for this gochujang glazed salmon recipe at your local Korean or Asian grocery market. I have linked everything that I used for you below.
Salmon
Salmon filets: for best results, use fresh, thick cuts of salmon filets.
Rice Vinegar:rice vinegar brightens up the rich, bold heavier flavors.
Honey:Honey sweetens and neutralizes the spicy flavors creating a more balanced sauce.
Sesame Oil:sesame oil adds a hint of umami nuttiness to the sauce.
Unsalted butter: unsalted butter adds richness, flavor, and a glossy shine to the gochujang glaze that also thickens up the consistency.
Substitutions and Additions
You can easily make adjustments to this Korean salmon recipe based on your preferences. I have listed some suggestions for you below.
Substitutions
Oil: you can use any neutral cooking oil instead of olive oil.
Tamari or liquid aminos: substitute for soy sauce.
Sweetener: instead of honey, you can use brown sugar or regular granulated sugar.
Additions
Lime or lemon juice: for added brightness and tanginess add a squeeze of lemon or lime.
Fish sauce: if you’d like a deeper savory flavor, add a splash of fish sauce.
Ginger: for added aromatic kick to your Korean salmon add freshly grated ginger.
How to Make Gochujang Salmon
Here are the easy-to-follow instructions on how to make this gochujang salmon recipe.
Season the salmon. Rinse the salmon, pat to dry, and remove the scales as needed. Then season the salmon on both sides with kosher salt and black pepper.
Mix gochujang glaze. In a small mixing bowl, whisk together the garlic, gochujang, gochugaru, soy sauce, rice vinegar, honey and sesame oil. Mix to combine and set aside.
Cook the salmon. On a medium skillet, heat 2 tablespoons of olive oil over medium-high heat until hot. Place the salmon skin side down and cook for 3-5 minutes or until the salmon begins to become opaque about 2/3 up. Then flip the salmon and cook for about 1-2 minutes. Then remove and set aside.
Cook the sauce. In a medium skillet over medium heat, add the gochujang sauce and stir occasionally until it reaches a simmer. Then add the butter and mix to combine. Once it has thickened, remove from the heat and pour the sauce evenly onto the salmon.
Serve. Garnish the gochujang glazed salmon with green onion and serve with white rice and enjoy!
Tips for the Best Gochujang Salmon
Pat your salmon dry. Make sure to pat your salmon dry before seasoning both sides with salt and pepper. This will ensure you get a perfect sear.
Make sure the pan is hot. Heat the oil and pan until it is hot before adding the salmon skin side down. This will provide a crispy skin.
Cooking time may vary: cooking time for this Korean salmon recipe may vary depending on the size of your salmon and how cold your salmon is when you cook it.
Flip when the salmon is 2/3 cooked. When the edge of the salmon is about 2/3 of the way opaque and the skin looks crispy underneath it is ready to be flipped.
Occasionally stir the sauce. When cooking the gochujang glaze, occasionally stir to prevent it from burning.
Storage Instructions
You can store this gochujang glazed salmon in an airtight container in the refrigerator for up to 4 days.
Reheat: Either microwave the Korean salmon covered until warm, or bake/air fry at 300°F until warm loosely covered with foil.
Frequently Asked Q’s and A’s
How do I serve gochujang glazed salmon?
You can serve your gochujang glazed salmon with steamed rice, stir-fried vegetables, or a salad.
Can I use frozen salmon for this Korean salmon recipe?
Yes, you can use frozen salmon as long as you thaw it overnight before you season and begin cooking it.
Can I bake gochujang salmon?
Yes, instead of pan-searing the salmon you can bake it on a baking sheet at 425°F (218°C) with the skin side down for 7 minutes. Then broil for 5 minutes or until cooked through.
How do I know when the salmon is cooked?
You will know the salmon is cooked when it reads an internal temperature of 145°F (63°C) at its thickest part. When pressed with a fork, the salmon should easily flake apart, is opaque throughout and be slightly pink in the center.
Sweet and spicy gochujang salmon is a healthy and flavorful Korean inspired recipe that can be served in under 15 minutes! Pair this savory salmon with steamed rice and vegetables for a well-balanced meal.
Season the salmon. Rinse the salmon, pat to dry, and remove the scales as needed. Then season the salmon on both sides with kosher salt and black pepper.
Mix gochujang glaze. In a small mixing bowl, whisk together the garlic, gochujang, gochugaru, soy sauce, rice vinegar, honey and sesame oil. Mix to combine and set aside.
Cook the salmon. On a medium skillet, heat 2 tablespoon of olive oil over medium high heat until hot. Place the salmon skin side down and cook for 3-5 minutes or until the salmon begins to become opaque about 2/3 up. Then flip the salmon and cook for about 1-2 minutes. Then remove and set aside.
Cook the sauce. In a medium skillet over medium heat, add the gochujang sauce mixture and stir occasionally until it reaches a simmer. Then add the butter and mix to combine. Once it has thickened, remove from the heat and pour the sauce evenly onto the salmon.
Serve. Garnish the salmon with green onion, and serve with white rice and enjoy!
Notes
Pat your salmon dry. Make sure to pat your salmon dry before seasoning both sides with salt and pepper. This will ensure you get a perfect sear.
Make sure the pan is hot. Heat the oil and pan until hot before adding the salmon skin side down. This will provide a crispy skin.
Cooking time may vary: cooking time for this Korean salmon recipe may vary depending on the size of your salmon and how cold your salmon is when you cook it.
Flip when the salmon is 2/3 cooked. When the edge of the salmon is about 2/3 of the way opaque and the skin looks crispy underneath it is ready to be flipped.
Occasionally stir the sauce. When cooking the gochujang glaze, occasionally stir to prevent it from burning.
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