Gochujang Glazed Salmon
A sweet and spicy glaze gochujang turns this salmon into the hot new heat your summer table needs.
Ingredients (serves 2)
2 salmon fillets (about 6 oz each)
1 tablespoon vegetable oil
1 tsp sesame seeds
1 scallion, thinly sliced
For the sauce:
1½ tablespoon gochujang
1 tablespoon soy sauce or No Soy alternative
1 tablespoon honey
1 tsp rice vinegar
1 clove garlic, minced
½ tsp sesame oil
Garnish & Optional :
1 scallion, thinly sliced
1 tsp sesame seeds
(Serve with steamed rice or sautéed bok choy — optional)
How to make it
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Pat dry salmon fillets with paper towel. Season lightly with salt.
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In a small bowl, mix gochujang, soy sauce, honey, rice vinegar, garlic, and sesame oil.
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Heat vegetable oil in a nonstick pan over medium-high heat. Place salmon skin-side down and cook for 4–5 minutes.
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Flip salmon, add sauce, and spoon it over the fish as it cooks for another 3–4 minutes until glazed and fully cooked.
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Plate and garnish with scallions and sesame seeds. Serve with rice or greens.
Tip
Garnish with chives, fresh herbs or sesame seeds.
Gochujang Gluten Free
A multi-purpose, gluten-free fermented red pepper paste with the perfect combination of sweet, savory and spicy. Can be used to marinate meat, mixed into stews and used as a hot dipping sauce for Bibimbap and other dishes.