Gochujang Glaze Salmon

This dish comes together in less than 30 minutes using Korean fermented red pepper paste called gochujang. The sweet and spicy glaze pairs perfectly with the soft meaty salmon. This is a great way to update a classic American dish with a touch of  Korean flavors. You can pair this with any roasted veggies. I like using brussels or broccoli served with a simple carb like couscous, quinoa or steamed rice. 

Make a batch of the sauce and keep in your refrigerator as your new favorite seasoning or marinade. Great on baked Tofu and Cauliflower as well! 

 Gochujang Glaze SalmonGochujang Glaze Salmon 

Sweet & Spicy Gochujang Glaze Sauce 

3 Tbsp gochujang

2 Tbsp rice wine vinegar

2 Tbsp honey (add 1 more Tbsp if you like more sweet)

2 Tbsp of soy sauce

4 Tbsp water

1 tsp fish sauce (optional)

1Tbsp minced garlic

1 tsp grated ginger

2 x Salmon fillets (8oz each)

Yields 2 servings

Step 1

Add all your sauce ingredients into a saucepan and bring to medium heat, and reduce low for 3 minutes. Taste the sauce, if you like it more sweet add 1 tablespoon of. Set aside to cool. 

Step 2

Preheat the oven to 400 degrees.

Season the salmon with salt and pepper.

Place in a baking tray lined with parchment paper.

If you are baking with vegetables, add your chopped vegetable to one side of the pan, season with salt and pepper and drizzle with olive oil. 

Bake for 5 minutes and then brush on the glaze sauce to the fish and bake for another 15 minutes. Cook for a total of 20 - 25 minutes. 

Leave a comment

Please note, comments must be approved before they are published