This Gochujang Glazed Salmon is glazed in a sauce with a delightful blend of heat and sweet, caramelized over perfectly flaky broiled salmon.
Gochujang glazed salmon is a meshing of my Korean childhood and my Pacific Northwest middle (age) years. 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.With Gochujang Glazed Salmon, I’ve combined my favorite fish with the Gochujang of my childhood for an easy and crazy delicious meal.
Most of the ingredients for my Korean salmon can be found in your local Mega Market, but a trip to a local Asian Grocery Store is never a bad idea. While you’re there picking up the gochujang, you can get amazing fruits and vegetables, noodles, and a wide variety of meats and fish, including salmon!
Using the broiler as my only source of cooking, I’m able to cook the salmon medium-well, no dry fish here, and caramelize the sweet and spicy glaze to a shiny, flavorful perfection. Keep an eye on it, the honey in the glaze can burn, but you’ll have this dinner easily cooked and on the table in 20 minutes!
Looking for more Korean flavors?
- Slow Cooker Galbi Jjim (Korean Short Ribs)
- Braised Korean Short Ribs
- Tteok Mandu Guk 떡만둣국 (Korean Rice Cake and Dumpling Soup)
Gochujang Glazed Salmon
- 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
- 1 tbsp soy sauce
- ½ lime juiced
- 1 ½ tsp sesame oil
- 1 clove garlic grated
- ½ inch ginger grated, or ¼ tsp dry ginger
- 6 salmon filets 6 ounces each
- 2 tbs 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
Seared Bok Choy (optional side dish)
- 10 small bok choy
- Pinch kosher salt
- 2 tsp sesame oil
- 2 tbs water
- 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. Brush each filet with olive oil and sprinkle lightly with salt and pepper. Place salmon on an aluminum foil lined sheet tray that has been liberally sprayed with nonstick spray. Place under the broiler for 3 minutes.
- Remove from the oven and brush each filet on top and sides with the gochujang glaze. Return to the broiler for another 2 minutes.
- Take them out of the oven and brush on the glaze again and place them back under the broiler for 2 minutes.
- For a 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, about 2-3 minutes. The total broiling time of all 4 steps should be between 8 and 10 minutes.
- Remove from the oven and give them a little sprinkle of sesame seeds. Let the salmon rest for about 5-10 minutes before serving.
Seared Bok Choy Side Dish (optional)
- Slice bok choy in half lengthwise, sprinkle with a pinch of salt, and sear them, cut sides down for about 2-3 minutes. Add 2 tbs water and let them steam for 2-3 minutes, or until the root end is just beginning to get tender.
- Serve the salmon on top of 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!
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