Spicy Gochujang Salmon (Korean-Inspired)

A plate with white rice, green beans, and gochujang salmon fillet glazed and topped with sesame seeds and sliced green onions. A fork rests on the plate next to a striped napkin.

Spicy Gochujang Salmon (Korean-Inspired)

Gochujang Salmon is a quick Korean-inspired dish featuring salmon fillets glazed with a spicy-sweet gochujang sauce, baked until flaky and caramelized, ready in under 30 minutes for a bold weeknight dinner. It’s a comfort-food main that pairs with sautéed bok choy (or spinach), green beans, and steamed jasmine rice.

Course Main Course

Cuisine Korean

Keyword gochujang salmon, korean salmon

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 280kcal

Author Julia

Equipment

Baking sheet
Small mixing bowl
Whisk

Ingredients

4 fillets salmon about 6 oz/170 g each
2 tablespoons gochujang paste Korean chili paste
1 tablespoon low sodium soy sauce
1 tablespoon honey
1 tablespoon rice vinegar
2 cloves garlic minced
1 teaspoon sesame oil
1 teaspoon grated fresh ginger
¼ teaspoon salt
¼ teaspoon black pepper
Chopped green onions to garnish
Sesame seeds to garnish

US Customary - Metric

Instructions

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and place the salmon fillets on it. Set aside.
In a small bowl, whisk together gochujang, soy sauce, honey, rice vinegar, garlic, sesame oil, ginger, salt, and pepper until smooth.
Spoon the marinade over the salmon and coat evenly.
Bake for 12–15 minutes, until the salmon is cooked through and flakes easily with a fork. (For extra caramelization, broil the salmon for 1–2 minutes at the end.)
Garnish with sesame seeds and green onions. Serve with steamed rice and sautéed greens to enjoy.

Notes

Gochujang paste varies in heat, so start with 1 tablespoon if you're sensitive to spice, and increase for a bolder kick.
You can use other proteins: This recipe works with shrimp, chicken, or tofu.
To make the marinade spicier, add more red pepper flakes, sriracha, or gochujang
For a gluten-free version, look for gluten-free gochujang and use tamari in place of the soy sauce.
To air fry, cook the salmon at 375°F for 8-10 minutes.

Storage, reheating, freezing, make-ahead

Storage: Refrigerate cooled salmon in an airtight container up to 3 days. Keep garnishes separate.
Reheating: Warm gently at 275°F (135°C) for 8–10 minutes or microwave at 50% power in 30-second intervals to avoid drying. I recommend adding a dab of water or extra glaze.
Freezing: Cooked salmon freezes well up to 2 months. Wrap tightly; thaw overnight in the fridge, then reheat gently.
Make-ahead: Whisk the glaze up to 5 days in advance and refrigerate it (separate from the salmon). You can marinate salmon up to 12 hours (covered, chilled). For the best texture, bake just before serving.

Nutrition