Gochujang Salmon

5 from 4 votes

This quick and easy Gochujang Salmon is the perfect weeknight dinner! The delicious Korean-style gochujang glaze adds spice, umami, and savoriness to the beautiful salmon fillets before it's broiled to perfection. Guests will never know this healthy recipe took you less than 10 minutes!

Prep Time 5

Cook Time 10

Resting Time 5

Total Time 20

Servings servings

Calories 189

Author Jessica Kwon

Ingredients

3 tablespoon gochujang Korean chili paste
½ teaspoon garlic powder
2 teaspoon low-sodium soy sauce
2 teaspoon honey
1 tablespoon rice wine vinegar
1½ teaspoon sesame oil
½ teaspoon salt
¼ teaspoon pepper
1-1½ lbs salmon fillets option to cut into 4-6oz filets (see notes)
Sesame seeds for garnish
Green onion thinly sliced; for garnish

US Customary - Metric

Instructions

In a bowl, whisk together gochujang, garlic powder, soy sauce, honey, rice wine vinegar, sesame oil, salt and pepper. Season to taste.
Pat salmon dry and place on foil-lined baking sheet. Glaze with gochujang sauce.
Place the oven rack 6-8 inches away from broiler. Preheat broiler and once hot, place baking sheet in oven. Broil for 5-7 minutes, rotating pan halfway through. Make sure to keep an eye on it! If it's cooking too fast, move the pan to the lower rack.
Let rest 5 minutes before serving. Garnish with sesame seeds and green onion.

Notes

1 lb = 16oz. If purchasing 4oz fillets, I recommend 4-6 fillets.
The cook time will depend on the thickness of your fillets. Thinner fillets will take about 4-5 minutes, while thicker ones will be closer to 7-8 minutes. Use a meat thermometer for the best accuracy. I prefer 125-130ºF for medium-rare.
Salmon: Use any type of salmon you'd like - whole or individual fillets work great here. I recommend wild if it fits within your budget, otherwise look for the Aquaculture Stewardship Council (ASC) logo for responsibly farmed salmon. I also recommend cooking with the skin on.
Air fryer: Line the tray or basket with parchment paper and preheat the air fryer to 400ºF. Air fry for 4-5 minutes or until you reach your desired doneness.
Storing Leftovers: Let cool completely, then store in an air-tight container in the refrigerator for up to 3 days.
Substitutions:
- Replace the honey with white or brown sugar, maple syrup, or oligo syrup.
- To make it less spicy, use a mild gochujang and start with 1½-2 tablespoons.
- Substitute rice wine vinegar with lemon juice, white wine vinegar, or apple cider vinegar.
- To make this gluten free, use a gluten free gochujang. Replace the soy sauce with coconut aminos or tamari.

Nutrition