Gochujang Glazed Salmon
Gochujang Glazed Salmon
This 20-minute baked Gochujang Glazed Salmon is packed with flavor and is the perfectly quick & healthy dinner for busy weeknights. We’re big on trying to incorporate more fish into our diets and this recipe totally delivers!
I like to serve this recipe as a bowl with jasmine or coconut rice, cucumber salad, and whatever veggies I have on hand. It’s satisfying, filling, and comes together so quickly!
Table of Contents
20-Minute Gochujang Glazed Salmon
As we get into the warmer months, I personally tend to lean toward lighter meals that focus on incorporating protein, healthy fats, and colorful foods into my diet. I am a big fan of the bowl dinner because it’s such an easy way to mix and match ingredients based on my moods and it’s so easy to put a balanced meal together.
This recipe for gochujang glazed salmon is my obsession lately! The salmon ends up perfectly tender and flaky after a quick bake/broil in the oven. The glaze is the perfect combination of sweet and savory, with a little spice from the gochujang.
The salmon is great over steamed jasmine rice or coconut rice with any number of veggies on the side including edamame, bok choy, or broccoli. Getting a healthy dinner on the table has never been easier!
How to Make Gochujang Glazed Salmon
This recipe comes together so quickly and you don’t need any special equipment besides a baking sheet!
Helpful Cooking Tools
Recipe Ingredients
full list of ingredients, quantities & method in the recipe card at the end of the page.
- salmon
- gochujang paste
- ginger
- soy sauce
- honey
- sesame oil
- sesame seeds
- green onion
- limes, for squeezing
Step-by-Step Photos & Instructions
- Season the salmon. Pat the salmon filets dry and lay them on a baking sheet with a little space between each filet. Season them with a sprinkle of salt and white pepper.
- Make the glaze. In a small bowl, whisk together the gochujang, soy sauce, honey, sesame oil, ginger, and mustard until smooth.
- Glaze & bake the salmon. Drizzle the sauce evenly over the salmon pieces and use a brush to evenly coat the salmon. Transfer to the oven for 10-12 minutes, then broil for 1-2 minutes. The salmon should flake easily.
- Finish the salmon. Sprinkle the salmon filets with sesame seeds and thinly sliced green onions as they come out of the oven and serve them over steamed rice with a squeeze of lime.
Storage Instructions
Leftover gochujang glazed salmon can be stored in an airtight container in the fridge for 3-4 days. The glaze can be doubled or tripled and stored in a jar in the fridge for up to 1 month. This can make getting dinner on the table even faster!
I am a big fan of spritzing the salmon with water and reheating it in the air fryer, but you can also microwave it to warm it back up. You can also use the leftover salmon to make the viral Emily Mariko Salmon Bowl!
Serving Suggestions
I love rice so I always serve the salmon over steamed jasmine rice, coconut rice, or even my lemon dill rice. It’s also great with my cucumber salad on the side!
Since I’m always trying to create a balanced dinner, I always make my bowls with a veggie on the side like grilled broccolini, steamed edamame, or seared bok choy! You could also do a mix of stir-fry veggies on the side for more color and texture.
If you’re a busy person like I am, this Gochujang Glazed Salmon will always hit! It’s packed with flavor and truly comes together in 20 minutes. If you do give this recipe a try, I love hearing about it! Leave a comment with a star rating below. Be sure to subscribe to my weekly newsletter and never miss a new recipe! You can also snap a photo & tag @JENNYGOYCOCHEA on Instagram.
More 30-Minute Meals to Explore
Chicken Flautas
Truffle Mushroom Pasta
Tandoori Salmon Bowls
Grilled Chimichurri Shrimp
Grilled Greek Salmon
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20-Minute Baked Gochujang Salmon
Ingredients
- 4 – 6 oz salmon filets, skin removed
- 2 tablespoons gochujang
- 2 teaspoons soy sauce
- 2 teaspoons honey
- 1 teaspoon toasted sesame oil
- 1 teaspoons chinese or dijon mustard
- 1 teaspoon grated fresh ginger
- kosher salt and ground white pepper
- black and white sesame seeds
- 2-3 scallions, thinly sliced
- steamed rice, for serving
- lime wedges, for serving
Instructions
- Preheat an oven to 425 F. Line a baking sheet with parchment paper. Lightly spray the parchment with nonstick cooking spray.
- Season the salmon. Pat the salmon filets dry and lay them on a baking sheet with a little space between each filet. Season them with a sprinkle of salt and white pepper.
- Make the glaze. In a small bowl, whisk together the gochujang, soy sauce, honey, sesame oil, ginger, and mustard until smooth.
- Glaze & bake the salmon. Drizzle the sauce evenly over the salmon pieces and use a brush to evenly coat the salmon. Transfer to the oven for 10-12 minutes, then broil for 1-2 minutes. The salmon should flake easily.
- Finish the salmon. Sprinkle the salmon filets with sesame seeds and thinly sliced green onions as they come out of the oven and serve them over steamed rice with a squeeze of lime.
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