Korean 15 min

Korean Gochujang Glazed Salmon

Name: Korean Gochujang Glazed Salmon
Total time: 15 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 4 salmon fillets (6 oz each), skin-on; 3 tablespoons gochujang; 2 tablespoons honey; 1 tablespoon soy sauce; 1 tablespoon sesame oil; 2 cloves garlic, minced; 1 teaspoon ginger, grated; 1 teaspoon rice vinegar; Sesame seeds and sliced green onion for garnish; Steamed rice and pickled vegetables for serving

seafoodhigh-proteindairy-freehealthyspicy

Ingredientsfor 2

420

Cal

42g

Protein

16g

Carbs

20g

Fat

14 salmon fillets (6 oz each), skin-on
23 tablespoons gochujang
32 tablespoons honey
41 tablespoon soy sauce
51 tablespoon sesame oil
62 cloves garlic, minced
71 teaspoon ginger, grated
81 teaspoon rice vinegar
9Sesame seeds and sliced green onion for garnish
10Steamed rice and pickled vegetables for serving

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Instructions

1
Mix gochujang, honey, soy sauce, sesame oil, garlic, ginger, and rice vinegar to make the glaze. It should be thick enough to coat a spoon and fiery red.
2
Pat salmon fillets completely dry. Brush a thin layer of glaze on the flesh side only — reserve the rest for basting.
3
Heat an oven-safe skillet over medium-high heat with a drizzle of oil. Place salmon skin-side down. Cook without moving for 4 minutes until the skin is crispy. The skin should release naturally from the pan when it's ready to flip.
4
Brush the flesh side with a second layer of glaze. Flip and cook flesh-side down for 2 minutes. Transfer to the oven at 400°F for 2–3 minutes — the glaze will caramelize and the salmon will finish cooking. The interior should be just barely opaque in the center for medium doneness.
5
Brush with a final layer of glaze. Garnish with sesame seeds and green onion. The gochujang glaze is spicy, sweet, and umami-rich — a Korean pantry staple applied with excellent results to salmon.