Spicy, glossy and ready in minutes: this Korean-inspired salmon glazed with gochujang brings bold flavors to a weeknight table. The sauce paints the fish a vivid red and pairs beautifully with steamed rice and crunchy sesame seeds. Follow a few simple steps and you’ll have a restaurant-style dish in about the time it takes the rice to cook.
Ingredients for Korean Gochujang Salmon (serves 1)
- 1 salmon fillet
- 1 tbsp gochujang (Korean fermented chili paste)
- 1/2 tbsp sesame oil
- 1 tsp rice vinegar
- 1/2 clove garlic, crushed
- small thumb of fresh ginger, grated
- 1 tsp sesame seeds
- 1 tbsp honey
Garnish
- blond sesame seeds for crunch
- chives or sliced green onion for freshness
Essential Tools and Oven Notes
- basting brush to spread the glaze evenly
- parchment paper for an easy cleanup
- garlic press or knife to crush garlic
- oven preheated to 180°C for best results
How to Cook This Salmon in the Oven
- Combine gochujang, sesame oil, honey and rice vinegar in a bowl.
- Add crushed garlic and grated ginger. Stir until smooth.
- Preheat the oven to 180°C.
- Place the fillet on a parchment-lined tray and brush the glaze over the top.
- Bake for about 8 minutes, depending on thickness.
- Serve on steamed rice. Sprinkle sesame seeds and chopped chives.
Serving Ideas and Easy Variations
- Serve with white, basmati, or black rice for contrasting texture.
- Pair with steamed vegetables or a side of kimchi for authenticity.
- Use frozen salmon—fully thawed in the fridge—if fresh isn’t available.
- Keep the skin on while baking for easier removal after cooking.
- For milder heat, reduce gochujang or add more honey.
Frequently Asked Questions About the Recipe
What sides work well with gochujang salmon?
Simple steamed rice, roasted veg, or a crisp salad are perfect. Kimchi adds traditional Korean flair.
How long does cooked salmon keep?
Store in an airtight container in the fridge for 1–2 days.
Can I use frozen salmon?
Yes. Thaw in the refrigerator before seasoning and cooking.
Should I keep the skin on?
Either is fine. The skin lifts off easily after baking and adds flavor if left on.
Nutrition Information (per portion)
- Calories: 433 kcal
- Carbohydrates: 28.8 g
- Fats: 24.4 g
- Saturated fat: 4.1 g
- Protein: 23.3 g
- Fiber: 1.8 g
- Sugars: 21 g
Dish is naturally gluten-free, lactose-free, and egg-free when made with standard ingredients.
Wines and Drinks That Pair Well
- Pouilly-Fumé — crisp white that balances spice
- Mâcon-Villages — a light red with gentle fruit
- Gaillac rouge — a fuller red to stand up to the glaze
About the Recipe Creator
Juliette Hess develops and photographs recipes and travels to discover new flavors. She enjoys pasta in all forms and tests trends to bring approachable dishes to home cooks.
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