If you’re looking to wake up your weeknight salmon routine, you need this Gochujang Glazed Salmon in your life! The marinade is sticky, spicy, sweet, and utterly addictive, with a layer of flavor that will make you crave every bite. The best part? It’s simple to make, impressive enough for company, and irresistibly delicious every time.
Why You’ll Love This Recipe
- Flavor Explosion: The gochujang glaze brings the perfect balance of heat, sweetness, tang, and umami to every bite of salmon.
- Quick & Effortless: This recipe turns humble salmon filets into a show-stopping main dish in under 30 minutes from start to finish.
- Adaptable for All Palates: You can easily adjust the heat, sweetness, or even make it gluten-free to suit your needs.
- Impressive Results, Minimal Prep: No fancy equipment required—just a skillet, an oven, and a handful of bold pantry staples!
Ingredients You’ll Need
What I love most about this Gochujang Glazed Salmon is how a few well-chosen ingredients do all the heavy lifting. Each one is essential—either bringing savory, spicy, or tangy notes, or giving that beautiful caramelized finish we crave.
- Gochujang Paste: The ultimate Korean chili paste—rich, spicy, sweet, and the secret to that sticky, craveable glaze.
- Garlic (minced): Adds a punch of aromatic flavor that mellows and infuses into the glaze as it cooks.
- Fresh Lime Juice: Brightens up the marinade and balances the heat with acidity.
- Honey: Gives sweetness and a gorgeous glossy sheen to the glaze.
- Sesame Oil: Contributes a subtle toasted, nutty background note.
- Low Sodium Soy Sauce: Offers depth, umami, and just enough salt.
- Rice Wine Vinegar: Brings a mild tang that wakes up every bite.
- Red Pepper Flakes (optional): For fire-lovers—adds extra heat to amp up the kick!
- Salmon Filets: Tender, flaky, and the perfect mild canvas for the vibrant glaze (skin-on filets work best for crispy texture).
- Olive Oil or Avocado Oil: Ideal for high-heat searing and adds a hint of flavor to the crispy salmon skin.
- Sesame Seeds & Sliced Green Onions: For garnish—these add crunch, freshness, and a little eye-catching pop to your finished dish.
Variations
This Gochujang Glazed Salmon is endlessly flexible, and you can easily tweak it to suit whatever you’re craving or whatever’s in your pantry. It’s a recipe that plays well with special diets or different levels of heat and sweetness!
- Make it Gluten-Free: Swap out soy sauce for tamari or coconut aminos to keep everything celiac-friendly.
- Sweeter (or Spicier!) Glaze: Add extra honey for more sweetness, or a dash more gochujang and red pepper flakes for extra fire.
- Swap Your Protein: This glaze is equally magical on chicken thighs, shrimp, or even roasted tofu for a vegetarian twist.
- Citrus Twist: Try lemon juice in place of lime for a subtle change in tang and aroma!
How to Make Gochujang Glazed Salmon
Step 1: Mix the Gochujang Glaze
Whisk together gochujang paste, minced garlic, lime juice, honey, sesame oil, soy sauce, rice wine vinegar, and—if you want an extra kick—a pinch of red pepper flakes. You’ll have a glossy, fiery-red glaze that smells positively mouthwatering. Set it aside while you get your salmon ready.
Step 2: Prep and Sear the Salmon
Pat the salmon filets dry (don’t skip this—dry skin = crisp skin!) and season lightly with salt and pepper. Heat your oil in a large cast-iron or oven-safe skillet over high heat. Lay the filets skin side down and sear for about 3 minutes, until the skin is deeply golden and crisp. While the salmon sizzles, generously brush the tops with that irresistible gochujang glaze.
Step 3: Oven Roast to Finish
Pop the whole skillet into your preheated 400°F oven. Let the salmon roast for 8–10 minutes, just until it’s cooked through but still gloriously juicy—aim for 125–135°F on a thermometer for the absolute perfect texture. The glaze bubbles and caramelizes, infusing the fish with flavor. Rest the salmon for a few minutes while you get ready to feast!
Step 4: Garnish and Serve
Transfer the Gochujang Glazed Salmon to plates and shower with sesame seeds and sliced green onions. This last step makes the dish pop visually and adds a final layer of crunch and freshness. Time to dive in!
Pro Tips for Making Gochujang Glazed Salmon
- Sear for Crispy Skin: Start with fully preheated oil in your skillet and resist moving the salmon for the first few minutes—this lets the skin crisp without tearing.
- Glaze Generously, but Not Excessively: Brush on enough glaze to evenly coat but avoid pooling too much in the skillet, so it caramelizes instead of burning.
- Don’t Overcook: Salmon continues to cook after leaving the oven, so pull it a couple degrees before your ideal doneness for perfectly soft, flaky flesh.
- Rest Before Serving: Letting your Gochujang Glazed Salmon rest for a few minutes ensures the juices settle and gives you time to prep garnishes and sides!
How to Serve Gochujang Glazed Salmon
Garnishes
I always shower the finished salmon with toasted sesame seeds and a flurry of fresh sliced green onions. If you love color, add a sprinkle of thin-sliced chilies or a scattering of cilantro leaves for an extra burst of freshness on top of that gorgeous glaze.
Side Dishes
This vibrant salmon sings alongside steamy jasmine rice or nutty brown rice, and pairs beautifully with roasted or stir-fried veggies like broccoli, bok choy, or snap peas. For something lighter, a crunchy cabbage slaw with citrus would provide a deliciously fresh contrast to the spicy-sweet glaze.
Creative Ways to Present
You can tuck strips of the Gochujang Glazed Salmon into lettuce wraps with quick pickles and rice for a fun, hands-on meal. Or, flake the salmon over grains with avocado, nori sheets, and an extra drizzle of glaze for an easy “deconstructed sushi bowl.” It’s also gorgeous served family-style on a large platter—just scatter over lots of herbs and sesame seeds!
Make Ahead and Storage
Storing Leftovers
Store any leftover Gochujang Glazed Salmon in an airtight container in the refrigerator for up to 2 days. For the best texture and freshness, only add garnishes right before serving, not before storing.
Freezing
To freeze, let the cooked salmon cool completely, then wrap tightly in foil or plastic wrap and transfer to a freezer bag. It will keep well for up to 2 months. Thaw overnight in the fridge before reheating for the best results.
Reheating
Reheat Gochujang Glazed Salmon gently, either covered in a low oven (300°F) or on the stovetop with a splash of water to keep it moist. Avoid microwaving unless you use short bursts, as this can dry out the fish quickly.
FAQs
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What is gochujang and where can I find it?
Gochujang is a spicy-sweet, fermented Korean chili paste made from red chili, sticky rice, soybeans, and salt. Most grocery stores now carry it in the Asian foods aisle, or you’ll find it at Asian markets and easily online.
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Can I make Gochujang Glazed Salmon without a cast-iron skillet?
Absolutely! Any oven-safe skillet will work, or you can sear the salmon in a pan first, then transfer it to a baking sheet lined with parchment or foil to finish roasting in the oven.
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Is this dish very spicy? How can I make it milder?
The glaze has a moderate kick, but you can easily tone down the spice by using less gochujang and omitting red pepper flakes, or increase the honey for more sweetness.
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Can I prepare the glaze in advance?
Yes! The gochujang glaze can be whisked together up to 3 days ahead and kept refrigerated—just give it a quick stir before using.
Final Thoughts
If you’re ready to impress yourself (and maybe a few lucky guests), give this Gochujang Glazed Salmon a try. It’s the kind of dish that quickly becomes a weeknight favorite—but is dazzling enough for a Saturday night, too. I hope you love every spicy, sticky, savory bite as much as I do!
Print
Gochujang Glazed Salmon Recipe
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Bake, Sear
- Cuisine: Korean
- Diet: Gluten Free
Description
This Gochujang Salmon recipe is a flavorful and easy way to prepare salmon with a Korean twist. The spicy-sweet gochujang glaze gives the salmon a delicious kick, while the sesame seeds and green onions add a nice finish.
Ingredients
For the Gochujang Glaze:
- 3–4 tablespoons gochujang paste
- 2 cloves garlic, minced
- 1/2 lime, juiced
- 1 tablespoon honey
- 1/2 tablespoon sesame oil
- 1/2 tablespoon low sodium soy sauce
- 1/2 tablespoon rice wine vinegar
- 1/2 teaspoon red pepper flakes (optional)
For the Salmon:
- 4 (6-8 ounce) salmon fillets
- 1 tablespoon olive oil or avocado oil
- Sesame seeds for garnish
- Sliced green onions for garnish
Instructions
- Preheat the oven: Preheat the oven to 400 degrees F.
- Prepare the Gochujang Glaze: In a bowl, combine gochujang, garlic, lime juice, honey, sesame oil, soy sauce, rice wine vinegar, and red pepper flakes. Whisk well and set aside.
- Season and Sear the Salmon: Pat the salmon fillets dry, season with salt and pepper. Heat oil in a skillet, sear the salmon skin-side down for 3 minutes, brushing with the gochujang glaze.
- Roast the Salmon: Transfer the skillet to the oven and roast for 8-10 minutes, or until cooked to your desired doneness.
- Rest and Serve: Let the salmon rest for 5 minutes before garnishing with sesame seeds and green onions. Serve hot.
Notes
- Cooking temperatures for salmon: Medium-Rare Salmon 125-130 degrees F, Medium Salmon 135-140 degrees F, Well-Done Salmon 145 degrees F+
Nutrition
- Serving Size: 1 serving
- Calories: 323 kcal
- Sugar: 6g
- Sodium: 154mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0.4g
- Protein: 34g
- Cholesterol: 94mg
