You know by now I’m a girl who loves spicy, robust flavors, when I first had gochujang decades ago in Seoul it blew my mind. I love it so much, it has become my favorite hot sauce along with chipotle. This Gochujang Salmon is truly amazing, a simply baked salmon lacquered with this amazing sauce and serve over steamed rice, sautéed bok choy +bean sprouts and kimchi a take on a bibimbap. It’s quick (under 30 minutes, including the veggies), rich, complex, slightly sweet slightly spicy and all delicious. Plus, the salmon comes out perfectly every time. What’s not to love? A salmon dinner- perfect dish to make on a weeknight, for a dinner party or any occasion that calls for a quick yet show stopping meal. Just whip up the sauce, put the salmon in the oven, steam some rice, saute some veggies and serve!
First, Gochujang
Question is what is Gochujang?
Gochujang is a Korean fermented red pepper paste. The fermentation gives it a unique umami flavor that is unlike any condiment. The paste can be used as a condiment traditionally mixed with rice, as a cooking sauce, dipping sauce, bbq sauce, and everywhere you need to perk up a meal.
Gochujang hits all six flavor senses~ savory, sweet, salty, bitter, hot(spicy) and umami. Gochujang is one of my favorite ingredients to cook with, this sauce recipe is perfect to pair with salmon, I feel salmon is a sturdy, fatty fish which can handle some robust flavors subtle heat.
Ingredients You’ll Need To Make Gochujang Salmon
Here is what else you’ll need to bring this salmon dinner together:
- Salmon
- Gochujang paste (my current favorite brand, available on Amazon and Wholefoods)
- Garlic
- Ginger
- Honey/Maple syrup/brown sugar
- Light soy sauce/tamari/shoyu
- Roasted Sesame oil
- Roasted sesame seeds
- rice vinegar
- Water to thin
- Veggies, steamed rice to serve
How to Serve Gochujang Salmon
- Serve with rice and stir fry/steamed or sauteed vegetables of your choice+ kimchi~to make it a full meal!
- Other veggies that work well here~ shiitake mushrooms, snap peas, broccoli, sautéed green cabbage, sautéed spinach, carrots, zucchini.
- Serve with baked sweet potato whole and spoon a tbsp or two over the top or wedges to scoop up the sauce. So so good!
- Try it with cooked quinoa.
- Serve it with steamed Korean rice cakes(Tteokbokki), simply toss them into the pan to heat up, smother it with the sauce. Top it with the salmon when out of the oven and cooked veggies and serve the whole pan as a meal, with more sauce on the side.
- STORAGE
- Does this recipe freeze well?
- Unfortunately, this salmon recipe does not freeze well. I recommend eating within a couple of days of buying and prepping, I do not recommend freezing it. The sauce can be made 2-3 days ahead and used up within 5 days for optimum freshness of taste and flavor.
- Can I make this salmon for weekly meal prep?
- Absolutely! Just follow the storage tips above, and pair it with your favorite protein(chicken, tofu or firm white fish) and sides and serve throughout the week. The sauce is great to make ahead and used up within a week.
Gochujang Salmon
Equipment
- Oven
- Baking sheet
Ingredients
- 1½ lbs fresh salmon, center cut preferably
- ⅓ cup Gochujang paste I like this brand but use whatever brand you like.
- 1½ tbsp light soy sauce or tamari or shoyu
- 1 tsp minced garlic
- 1 tsp minced ginger
- 1-2 tbsp honey or maple syrup or brown sugar for balance and sweetness
- 1-2 tbsp roasted sesame oil 1 for light flavor and 2 for strong sesame flavor
- 1 tbsp roasted sesame seeds
- 1-3 tbsp water to thin the sauce
Sautéed Veggies
- 1 lb baby boy choy
- 1 12 oz bag organic bean sprouts
- 1-2 tbsp olive oil or sesame oil
- 1 tbsp light soy sauce
To serve
- Kimchi
- steamed rice
Instructions
Gochujang Salmon
- Preheat the oven to 350℉. Place thee salmon on a parchment lined baking sheet. Bake the fish for 20-25 minutes or until the center is just about cooked.
- While the fish bakes make the sauce. Mix all the sauce ingredients together with a whisk or in a small food processor until well-combined, taste to adjust any seasoning to your preference. Thin it with a bit of water to make it easier to mix or if you like it slightly runny.
- Once the fish is out of the oven, brush the sauce generously all over the fish. Flake the fish if desired. Garnish with roasted sesame seeds and serve with steamed rice, veggies and kimchi.
- Keep the remaining sauce refrigerated, stays fresh up to 4-5 days. Makes up to ¾ cup. To make yum yum dipping sauce or creamy Gochujang sauce whisk in ¼ cup mayo or a combination of plain whole yogurt and mayo.
Veggies
- Chop the bok choy, warm a wok or saute pan with oil. Add the chopped veggies, season with a little soy sauce, and cook on high heat until the veggies are tender yet crisp. Serve.
- For the bean sprout, blanch the sprouts in boiling water for 2-3 minutes. Remove into iced water to stop cooking. Drain and squeeze out as much water as possible. Give the sprouts a quick saute in the same wok for 1-2 minutes adding more sesame oil. Season with a little soy sauce.
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