Go Back
+ servings
Gochujang Glazed Salmon on a bed of seared Bok Choy.
Print Recipe
5 from 1 vote

Gochujang Glazed Salmon

This Gochujang Glazed Salmon is glazed in a sauce with a delightful blend of heat and sweet, caramelized over perfectly flaky broiled salmon.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Dinner
Cuisine: American, Korean
Servings: 6 servings
Calories: 361kcal
Author: Cynthia

Ingredients

Gochujang Glaze

  • 2 tablespoon Gochujang paste (this can be found in some Mega Markets, but it's easier, and more fun, to find in an Asian market)
  • 2 tablespoon honey
  • 1 teaspoon Mirin
  • 1 tablespoon soy sauce
  • ½ lime juiced
  • 1 ½ teaspoon sesame oil
  • 1 clove garlic grated
  • ½ inch ginger grated, or ¼ teaspoon dry ginger

Salmon

  • 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 teaspoon sesame oil
  • 2 tbs water

Instructions

  • 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!

Nutrition

Calories: 361kcal | Carbohydrates: 12g | Protein: 36g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Cholesterol: 94mg | Sodium: 373mg | Potassium: 873mg | Fiber: 2g | Sugar: 8g | Vitamin A: 8462IU | Vitamin C: 87mg | Calcium: 233mg | Iron: 3mg