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Gochujang Salmon Recipe

Make Gochujang Salmon Recipe for a sticky, spicy-sweet roasted salmon with rice and scallions in under an hour.

Ingredients

• 3 tablespoons gochujang (Korean red chili paste) (about 54 g)
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon unseasoned rice vinegar
• 1 tablespoon fresh lime juice (from about 1/2 small lime)
• 1 tablespoon honey
• 1 tablespoon light brown sugar, packed (about 12 g)
• 1 tablespoon toasted sesame oil
• 2 tablespoons water, at room temperature
• 3 cloves garlic, finely minced (about 1 tablespoon / 9 g)
• 1 teaspoon freshly grated ginger (about 5 g)
• 1 teaspoon gochugaru (Korean red pepper flakes), optional for extra heat
• 4 skin-on salmon fillets, 6 ounces (170 g) each, pin bones removed, patted dry
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon neutral oil (such as canola, vegetable, or grapeseed) for greasing the pan
• 2 medium scallions, thinly sliced (about 1/4 cup / 15 g)
• 1 teaspoon toasted sesame seeds
• 1 small lime, cut into wedges, for serving
• 4 cups cooked hot white rice (about 600 g), such as short-grain or jasmine
• 1 small cucumber, thinly sliced (about 1 cup / 100 g), optional for serving

Instructions

Step 1: Whisk the gochujang glaze until smooth

In a medium matte-grey ceramic mixing bowl, whisk together gochujang, low-sodium soy sauce, rice vinegar, fresh lime juice, honey, packed light brown sugar, toasted sesame oil, room-temperature water, finely minced garlic, grated ginger, and optional gochugaru until the mixture is completely smooth, glossy, and slightly thick but still pourable. Spoon 2 tablespoons of the finished glaze into a small white ramekin and set it aside — keep it physically separated from the bowl with the raw glaze so it never touches raw fish. This bowl will be the persistent mixing vessel throughout the process and the whisk should rest on its rim when not in use.

Step 2: Prepare the tray and glaze the raw salmon

Line a rimmed rectangular baking sheet with aluminum foil and lightly grease the foil with neutral oil. Pat four skin-on salmon fillets very dry again with paper towels, place them skin-side down on the prepared sheet with small gaps between each fillet, then season the flesh evenly with fine sea salt and freshly ground black pepper. Use a spoon or silicone brush to divide the remaining glaze and coat the tops and sides of each fillet in a thick, even layer, avoiding puddles on the foil. Cover loosely or refrigerate uncovered for 15–20 minutes to let the flavors penetrate while keeping the fish cold. Keep the matte-grey mixing bowl and the small reserved ramekin visible nearby so the tools and vessels persist across frames.

Step 3: Roast until the glaze bubbles and caramelize briefly

Bring the salmon to room temperature briefly while the oven finishes preheating to 400°F (200°C). Roast the glazed fillets on the middle rack until the glaze is bubbling at the edges and the fish is just opaque in the center — the surface should appear glossy and beginning to darken at the edges. For extra depth, brush the warm fillets with the reserved ramekin glaze and broil for a very short time until small darkened spots appear and the surface is shiny but not burned. Remove the tray and let the fillets rest on the foil-lined sheet; do not transfer the glazed juices elsewhere. The tray should show caramelized, slightly blistered red glaze with molten pan juices pooled at the corners.

Step 4: Rest, garnish, and assemble the rectangular serving composition

Allow the salmon to rest on the tray for a few minutes so juices redistribute, then scatter thinly sliced scallions and toasted sesame seeds over the warm glaze so they adhere. Spoon pan juices and any sticky caramelized glaze from the sheet back over the fillets. To assemble, mound hot white rice on a rectangular serving platter (keeping the overall rectangular geometry to echo the baking sheet), arrange a glazed fillet partly atop the rice with thin cucumber slices and a lime wedge to the side; the platter should carry the roasted rectilinear language of the tray. Serve immediately while the glaze is glossy and the salmon flakes tenderly.

Notes

• Reserve 2 tablespoons of glaze separately to finish the cooked salmon and avoid cross-contamination.
• Pat salmon very dry so the glaze adheres and roasts instead of steaming.
• Use center-cut fillets of similar thickness for even cooking.
• If you like less heat, omit the gochugaru or reduce gochujang slightly and add more honey.
• Reheat gently at low temperature to preserve moisture and gloss.