Gochujang is one of those ingredients that can transform a simple piece of salmon into something with serious depth. The Korean chili paste brings heat, sweetness, and umami all at once. If you haven’t cooked with it before, this is a good place to start because the flavor is bold but not overwhelming. I keep making this one every other week.
Mix the gochujang with a little honey, soy sauce, and rice vinegar to make a glaze. Brush it on the salmon halfway through cooking so it caramelizes without burning.
Serve over rice with some steamed vegetables or a quick cucumber salad. The salmon keeps well in the fridge for up to three days, which makes it great for meal prep.
Preparing the Glaze
Whisk together gochujang, soy sauce, maple syrup, rice vinegar, finely grated garlic, and sesame oil until smooth. The glaze should be thick but pourable. Taste it before using. Gochujang varies in heat between brands, so if yours is very spicy, add an extra teaspoon of maple syrup to balance it. The glaze should be sweet, savory, and spicy in equal measure.
Baking the Salmon
Pat the salmon fillets very dry and place skin-side down on a foil-lined baking sheet brushed with oil. Season with salt. Brush a generous layer of the gochujang glaze over the top and sides of each fillet, reserving a tablespoon for finishing. Bake at 425 degrees for ten to twelve minutes until the salmon is just cooked through and flakes easily. It should still be slightly translucent in the center for the best texture.
Broiling for Caramelization
Switch the oven to broil and cook for one to two minutes to caramelize the glaze. Watch carefully, as it goes from caramelized to burned quickly. The glaze should be bubbly and sticky with dark caramelized edges. Brush with the remaining glaze and sprinkle with sesame seeds and sliced green onions. Serve over steamed rice with the pan juices drizzled on top.
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Gochujang Salmon
- Total Time: 20 minutes
- Yield: 4 servings
Description
Gochujang salmon became one of the most-saved recipes on the internet because it delivers maximum flavor with minimum effort — a sticky, sweet-and-spicy glaze made from Korean chili paste that caramelizes under the broiler into something deeply savory and slightly charred. Four ingredients in the glaze, fifteen minutes in the oven, and you have a piece of fish that looks and tastes like it came from a restaurant.
Ingredients
- 4 salmon fillets (6 ounces each, skin-on)
- 3 tablespoons gochujang
- 1 tablespoon soy sauce
- 1 tablespoon maple syrup
- 1 tablespoon rice vinegar
- 2 cloves garlic, finely grated
- 1 teaspoon sesame oil
- 1/2 teaspoon kosher salt
- 1 tablespoon toasted sesame seeds
- 2 green onions, thinly sliced
- Steamed rice for serving
Instructions
- Preheat oven to 425°F. Line a baking sheet with foil and brush lightly with oil.
- Whisk together the gochujang, soy sauce, maple syrup, rice vinegar, garlic, and sesame oil until smooth.
- Pat the salmon fillets dry and place skin-side down on the prepared baking sheet. Season with salt.
- Brush a generous layer of the gochujang glaze over the top and sides of each fillet, reserving a tablespoon for finishing.
- Bake 10 to 12 minutes until the salmon is just cooked through and flakes easily — it should still be slightly translucent in the center for the best texture.
- Switch to broil for the last 1 to 2 minutes to caramelize the glaze. Watch carefully — it goes from caramelized to burned quickly.
- Brush with the remaining glaze, sprinkle with sesame seeds and green onions. Serve over steamed rice.
Notes
- Gochujang varies in heat between brands — taste yours before mixing the glaze and adjust the maple syrup up if it is very spicy.
- The broiler step is what makes this dish. The glaze needs direct, intense heat to caramelize properly. Skip it and you miss the best part.
- Pull the salmon at 125°F internal for medium — the residual heat will carry it to 130°F, which is perfect for moist, flaky fish.
- Prep Time: 8 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Cuisine: Korean-American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 10
- Sodium: 720
- Fat: 16
- Carbohydrates: 14
- Protein: 36
- Cholesterol: 80
Frequently Asked Questions
What is gochujang?
A Korean fermented red chile paste made from red peppers, glutinous rice, and soybeans. It is sweet, spicy, and deeply savory all at once. Find it in the Asian section of most grocery stores or at Korean markets. There is no real substitute.
How long should the salmon bake at 425F?
12 to 15 minutes for fillets about 1 inch thick. The salmon is done when it flakes easily at the thickest part and the glaze has caramelized. If you want more char on the glaze, broil for the last 2 minutes.
Can I use the gochujang glaze on other proteins?
Yes. It works well on chicken thighs, pork chops, or tofu. The combination of gochujang, soy sauce, maple syrup, and rice vinegar creates a glaze that caramelizes on almost anything under high heat.
