Sweet, spicy, tender, juicy, gochujang salmon is the most delicious, quick, and easy weeknight dinner. This easy Korean-inspired recipe only takes 15 minutes to make.
This gochujang salmon recipe is one of our favorite recipes to meal prep during the week because it is healthy and packed with so much flavor. Pair it with a bowl of steamed white rice and a side of garlic bok choy for a complete meal.
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.
Ingredients
You can find all of the ingredients for this gochujang glazed salmon recipe at your local Korean or Asian grocery market. Full measurements and links to the ingredients I used are listed in the recipe card below
KosherSalt and Black Pepper: for seasoning the salmon.
Olive Oil: for cooking the salmon.
Gochujang Glaze
Garlic: adds a rich aromatic flavor.
Gochujang: or Korean red chili paste, is the key ingredient that adds a hint of heat and thickens the sauce. For more delicious ways to try gochujang, check out my gochujang pasta, gochujang chicken wings, and gochujang cookies!
Gochugaru: Korean red chili pepper flakes add a spicy, sweet, and slightly smoky flavor.
Soy Sauce: adds a salty, umami element.
Rice Vinegar: brightens up the rich, bold, heavier flavors.
Honey: sweetens and neutralizes the spicy flavors.
Sesame Oil: adds a hint of umami nuttiness to the sauce.
Unsalted butter: adds richness, flavor, and a glossy shine to the gochujang glaze.
Substitutions and Additions
Substitutions
Oil: any neutral cooking oil instead of olive oil.
Tamari or liquid aminos: substitute for soy sauce.
Sweetener: brown sugar or regular granulated sugar.
Additions
Lime or lemon juice: for added brightness and tanginess.
Fish sauce: for an added umami kick.
Ginger: for an added aromatic kick.
Instructions
Here are the easy-to-follow instructions on how to make this gochujang salmon recipe.
Rinse the salmon, pat it dry, and remove the scales as needed. Then season the salmon on both sides with kosher salt and black pepper.
In a small mixing bowl, whisk together the garlic, gochujang, gochugaru, soy sauce, rice vinegar, honey, and sesame oil.
In a medium skillet, heat two tablespoons of olive oil over medium-high heat until hot. Place the salmon skin side down and cook for 3-5 minutes. Then flip the salmon and cook for about 1-2 minutes. Then remove and set aside.
In a medium skillet over medium heat, add the gochujang sauce and stir until it reaches a simmer. Then add the butter and mix to combine. Remove from the heat and pour the sauce onto the salmon.
Garnish the gochujang glazed salmon with green onion and serve with white rice, and enjoy!
Expert Tips
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.
Pairing Suggestions
Serve this salmon with a bowl of white rice and steamed vegetables for a simple balanced meal or with the following pairing suggestions.
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 until warm, or bake/air-fry at 300°F until warm, loosely covered with foil.
Freeze: You can freeze the cooked salmon in an airtight freezer-safe container for up to 3 months. Thaw it in the refrigerator overnight before reheating.
FAQ
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 its thickest part reads 145°F (63°C). When pressed with a fork, the salmon should easily flake apart, be opaque throughout, and be slightly pink in the center.
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!
Video
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Notes
Checkout my Expert Tips above for helpful recipe tips.
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