Get ready to dive into some seriously amazing flavors with this Gochujang Salmon! Enjoy juicy, crispy skin salmon coated in a sweet and spicy Korean glaze in less than 30 minutes!
Do you ever just get stuck on a meal?
When Abe and I are in gymrat, workout mode, it’s salmon. Any way we can get it.
Usually, we go the easy, lazy route – grilling it or piling it on a sheet pan with an obscene amount of green beans. Simple seasonings, 15 minutes, and we’re in protein-lovers business.
But sometimes, the Korean BBQ cravings are too strong to ignore. That’s when I pull out the gochujang and fancy it up a little.
This page includes step by step instructions, as well as tips and notes. If you’d like to skip all that, feel free to scroll down to the full, printable recipe card at the bottom of the post.
Since really getting into Korean cooking, Abe and I have quickly developed a love for gochujang on everything. We always keep a tub of the paste in the fridge for cooking, but we even have a squeeze bottle of prepared stuff to use for flavoring anything and everything.
Did you know that you can even use it in dessert? I dare you to try one of these Gochujang Caramel Cookies and tell me you don’t love it.
Reasons to love Gochujang salmon!
If you love seafood and a little bit of heat, this baked salmon recipe is perfect for you!
- A quick and easy meal, ready in less than 30 minutes!
- Easily scalable to feed plenty of hungry mouths.
- Super delicious and flavorful – sweet, spicy, and savory, all in one bite!
- Great for meal prep for your busy week.
- A healthy and filling dinner, thanks to the high protein and omega-3 fatty acids in the salmon.
- This salmon is seared on the stovetop, then finished in the oven to help achieve that crispy skin we love! But if you prefer skinless salmon, by all means use it instead.
Even more ways to enjoy this baked Korean salmon…
Even though this recipe is best enjoyed right out of the oven, leftovers make for great repurposed meals!
Try Korean salmon in a rice bowl, or create a seafood bibimbap! You could also serve it over fresh pasta, in ramen, or as the protein in a hearty salad. If you’re craving a snack, mix it up with some kewpie mayo and serve it with crackers.
Ingredients
- Salmon filets – fresh, not frozen; with or without skin is up to you!
- Salt and pepper – just a little bit of both!
- Sweet & spicy glaze – this is what makes this Gochujang salmon recipe sing! You can use this glaze on other types of meat as well, so keep it in a handy place whenever the mood strikes.
- Gochujang paste – the star of this recipe, this red chili paste is a Korean staple, and is available at most grocery stores.
- Honey – you could also use granulated or brown sugar here, if you prefer.
- Garlic – freshly minced preferred.
- Lime juice – a little acid to balance the heat and sweet. Use lemon if that’s what you have.
- Sesame oil
- Low sodium soy sauce
- Rice wine vinegar
- Red pepper flakes – these are optional, since the gochujang is pretty spicy, but if you love heat then go for it!
- Sesame seeds and green onion – garnishes are always optional.
For exact ingredient measurements and recipe instructions, scroll down to the recipe card at the bottom of the post!
Salmon food safety
When cooking salmon, you’ll want to be sure to pull it from the heat a bit earlier than you think. As with other meats, the internal temperature of salmon rises 3-5 degrees while it rests at room temperature.
| Remove from heat @ | Final temp after resting (3-5 mins) | |
| Medium Rare (juicier!) | 125F/51C | 130F/54C |
| Medium (FDA recommended temp) | 140F/60C | 145F/63C |
The FDA recommends an internal temperature of at least 145 degrees F (63 degrees C) for cooked salmon. Most restaurant chefs cook their salmon to a more medium-rare 122-125 degree F (50-52 degrees C) to maintain juiciness, which is perfectly safe for consuming.
How to make gochujang salmon
- Preheat the oven to 400 degrees F.
- In a bowl, add the gochujang, garlic, lime juice, honey, sesame oil, soy sauce, rice wine vinegar, and red pepper flakes. Whisk well and set the bowl aside.
- Pat the salmon filets dry and season with a bit of salt and pepper.
- Heat some neutral-flavored oil in a large cast-iron skillet set over high heat. Place the salmon, skin side down, on the hot pan and sear for 3 minutes to brown the skin. While it’s searing, brush the flesh with the gochujang glaze, dividing it evenly between each filet.
- Transfer the pan to the oven and roast until the fish is just cooked through to your desired doneness, 8-10 minutes. Aim for an internal temperature of 125-135 degrees F, as the temperature will continue to rise a bit even after pulling the skillet from the heat.
- Let the fish rest 5 minutes before serving. Garnish with sesame seeds and green onion, and serve as desired.
Crumby Cooking Tips
Don’t skip over these tips – they could make the difference between a recipe for success or failure!
- Choose the freshest salmon available! When buying fresh, look for vibrantly colored filets, and avoid dry looking, fishy-smelling ones. If you prefer to thaw frozen salmon, steer clear of labels that read “color added,” or list too many ingredients.
- The easiest way to sear salmon is to cut pieces of parchment slightly bigger than each piece of fish. Heat oil in a pan, carefully place the parchment flush against the surface of the pan, then set the fish on top, skin side down. Press down on the top of the fish with a spatula until the skin stops curling., then proceed with the recipe as directed. This is a clean, super non-stick method for a recipe like this one!
FAQ
How do I know when my salmon is done cooking?
Your best bet is to probe it with a meat thermometer. Aim for an internal temperature of 125-135 degrees F, as the temperature will continue to rise a bit even after pulling the skillet from the heat.
If you don’t have one, use a knife to cut into the thickest part of the fish. If it’s done, it will flake easily but should still be slightly translucent in the center.
I don’t like skin on my fish! Can I use skinless salmon?
You can! But consider leaving it on while cooking, then removing it before serving. It holds in so much moisture and flavor!
Storing gochujang salmon
Place the leftovers in an airtight container, or wrap them tightly in plastic wrap or aluminum foil. Refrigerate the salmon for 3-4 days. I do not recommend freezing baked salmon, as it will affect the texture and flavor considerably.
Reheating baked salmon
The key to reheating salmon without overcooking it is to do it low and slow, and adding a bit of water for extra moisture.
In a skillet: Allow the salmon to sit at room temperature for about 15 minutes. Place a nonstick skillet over medium heat. Add the salmon and a splash of water to the hot skillet, then cover it. Let the salmon steam for 3-4 minutes, until it is heated through.
In the microwave: Allow the salmon to sit at room temperature for about 15 minutes. Place the salmon on a heat-safe plate, then cover it with a damp paper towel. Reheat on medium-low power, until warmed through.
More delicious Asian dinners to try!
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Gochujang Salmon
Ingredients
- 3-4 tablespoons gochujang paste
- 2 cloves garlic minced
- ½ lime juiced
- 1 tablespoon honey
- ½ tablespoon sesame oil
- ½ tablespoon low sodium soy sauce
- ½ tablespoon rice wine vinegar
- ½ teaspoon red pepper flakes optional
- 4 6-8 ounce salmon filets
- 1 tablespoon olive oil or avocado oil
- Sesame seeds for garnish
- Sliced green onions for garnish
Instructions
- Preheat the oven to 400 degrees F.
- In a bowl, add the gochujang, garlic, lime juice, honey, sesame oil, soy sauce, rice wine vinegar, and red pepper flakes. Whisk well and set the bowl aside.
- Pat the salmon filets dry and season with a bit of salt and pepper.
- Heat oil in a large cast-iron skillet set over high heat. Place the salmon, skin side down, on the hot pan and sear for 3 minutes to brown the skin. While it’s searing, brush the flesh with the gochujang glaze.
- Transfer the pan to the oven and roast until the fish is just cooked through to your desired doneness, 8-10 minutes. Aim for an internal temperature of 125-135 degrees F, as the temperature will continue to rise a bit even after pulling the skillet from the heat.
- Let the fish rest 5 minutes before serving. Garnish with sesame seeds and green onion, and serve as desired.
Notes
Medium Salmon 135-140 degrees F
Well-Done Salmon 145 degrees F+
lynn says
My whole family loved this recipe! It was a great change from our normal salmon recipes. I’ll be making this again and again over the next few weeks!
Chris Huck says
Just made this. Excellent. Thank you!
Claire says
We had this for dinner and it was spectacular!!!
I followed the recipe exactly and served it with some stir fried greens and some jasmine rice. DELISH!!
It was so easy to make and tasted like I had been to a restaurant and ordered a to go option!
We’ll definitely be having this again 🙂
Mari says
I needed a new salmon recipe and yours really delivered. What amazing taste that Gochujang delivered! This will be making a regular appearance in my house!
Sherry Ronning says
I made your gochujang salmon with my freshly caught Lake Michigan salmon fillets. Your fish recipe was super easy to make and it tasted amazing!! I will be making your salmon recipe again!