This Gochujang Glazed Salmon is glazed in a sauce with a delightful blend of heat and sweet, caramelized over perfectly flaky broiled salmon.
I used to be fairly fish phobic. No childhood trauma that I can remember, I just never really took to the idea of eating fish. Also, having The Boy come home with fish he caught off the shore of New Jersey probably didn’t help me embrace a more pescatarian life😖. But when we moved to Oregon, I was introduced to the wonders of Pacific Northwest fish, most notably the indescribably delicious salmon. Unbelievable! I was hooked 😆
I’ve since branched out and tried many other types of amazing fish, but salmon will always be my favorite. When a local Italian Market here in New Jersey recently got in Wild Pacific Northwest Salmon, I had to have it. In this recipe I’ve combined my favorite fish with the Gochujang I grew up with for an easy and crazy delicious meal.
- 2 tbsp Gochujang Paste (this can be found in some Mega Markets, but it's easier, and more fun, to find in an Asian market)
- 2 tbsp honey
- 1 tsp Mirin (essentially a Japanese wine used in Asian cooking. I've seen this in Mega Markets, but again, explore an Asian store! Expand your culinary horizons! Plus, they have really cool housewares and tchotchkes!) )
- 1 tbsp soy sauce (I prefer to use a lower sodium soy sauce because, as I've pointed out before, you can always add salt later if you need to, but you can't take it out)
- Juice of 1/2 a small lime
- 1 1/2 tsp sesame oil (make sure to give it a sniff before you add it. No reason really. I just love the smell!)
- 1 clove of garlic, finely grated
- 1/2 inch of finely grated ginger (about 1 tsp) or 1/4 tsp ground ginger
- 3-6 filets salmon, about 6 ounces each (the glaze will cover a lot of fish, but keep the size of each filet at about 6 ounces for consistent cooking of all the fish)
- Olive oil, for brushing on salmon filets
- Salt and pepper, for sprinkling on the filets before broiling
- chopped scallions, for garnish
- sesame seeds, for garnish
- Gather all of the glaze ingredients. Whisk together until smooth. I find that when adding honey to cold or room temperature ingredients, it just clumps up on the end of my whisk 😕. To prevent this, I like to warm up the needed amount in the microwave for about 10-15 seconds. It will whisk right in!
- Allow the salmon to rest at room temperature for 20-30 minutes before cooking. Room temperature meats always cook more evenly than those that come right out of the fridge. This will give you time to remove the skin, if your salmon came with it on, and to check for and remove any bones. Set your oven to broil with a rack set about 5-6 inches below the broiler. For my oven this is the second level. A lot of broiling recipes call for using the very top level, but I find that gives me a lot less control over the cook of my food and, with the high sugar content of the glaze, it will burn before the fish is cooked. This is bad.
- Place salmon on an aluminum foil lined sheet tray that has been liberally sprayed with nonstick spray. Brush each filet with olive oil and sprinkle lightly with salt and pepper. The salmon will be going in and out from under the broiler a few times, so I'm numbering each step in the process so you don't lose track. Let's get broiling! 1. Place under the broiler for 3 minutes, just to get the cooking process started. Remove from the oven and let the glazing begin! 2. Brush the filets on top and sides with the gochujang glaze. Return to the broiler for another 2 minutes. 3. Take them out of the oven and brush on the glaze again. Aaand back under the broiler for 2 minutes.
- 4. One final time, remove the filets from the oven, glaze them and return them to the broiler. Continue broiling, checking frequently, until the edges are starting to almost blacken and the glaze is darkening and sizzly. Remove from the oven and give them a little sprinkle of sesame seeds. The total broiling time of all 4 steps should be between 8 and 10 minutes. This will give you a perfectly flaky, not overcooked salmon. You did it! Let the salmon rest on the counter for about 5-10 minutes before serving. This will give you time to prepare an easy side dish.
- This is such a flavorful dish that I usually like to just serve it over steamed rice or, my new favorite, simply seared baby bok choy. I just slice them in half and sear them, cut sides down, with a little canola oil in a hot cast iron pan. After I get some good color on them I add about 2 tbs of water, 1/2 tsp of sesame oil, and a sprinkle of salt and let them steam for about 2 minutes. This can easily be done while your salmon is resting.
- Serve the salmon on top of the rice or bok choy, sprinkle the salmon with a little bit of chopped scallions and that's it! A simple, delicious meal that can be in and out of the oven and on your plate in less than 30 minutes. Move over Sriracha, Gochujang is here!