Welcome to my kitchen, where today we’re diving into a recipe that’s become a true staple in my home: Spicy Gochujang Glazed Salmon. This dish is an absolute game-changer, marrying the rich, flaky texture of salmon with a vibrant, fiery, and deeply savoury Korean-inspired glaze. It’s truly something special.

I remember the first time I experimented with gochujang. I’d picked up a tub from a local Asian supermarket, intrigued by its promise of fermented chilli paste magic. My initial attempts were a bit hit and miss – sometimes too sweet, sometimes just not quite balanced. But I persevered, driven by the incredible umami potential it held. One evening, after a particularly long day, I decided to simplify. I wanted something that felt indulgent but didn’t demand hours of attention, much like a quick batch of Spicy Sichuan Dan Dan Noodles , Szechuan Spicy Beef Stir-Fry , Spicy Beef Empanadas With Chipotle , Spicy Hunan Chicken Stir-Fry , Spicy Chipotle Chicken Quesadillas , Spicy Hot Honey Pizza Rolls , Firecracker Chicken (Sweet & Spicy) , Spicy Chicken Tinga Tacos , Spicy Jamaican Curry Chicken , Sticky Honey Sriracha Chicken Wings , Spicy Honey Sriracha Salmon Bites , Spicy Korean Ground Beef Bowls , .cuisinespicy.com/spicy-buffalo-chicken-wings-crispy-saucy/”>Spicy Buffalo Chicken Wings (Crispy & Saucy) , or even a crowd-pleasing Spicy Buffalo Chicken Dip (Game Day) or even a fiery Spicy Shrimp Diablo (Camarones A La Diabla) .cuisinespicy.com/spicy-crispy-chili-garlic-noodles-10-minutes/”>Spicycuisinespicy.com/firecracker-chicken-sweet-spicy/”>Firecracker Chicken (Sweet & Spicy) , Spicy Chicken Tinga Tacos , Spicy Jamaican Curry Chicken , Sticky Honey Sriracha Chicken Wings , Spicy Honey Sriracha Salmon Bites , .cuisinespicy.com/spicy-buffalo-chicken-wings-crispy-saucy/”>Spicy Buffalo Chicken Wings (Crispy & Saucy) , or even a crowd-pleasing Spicy Buffalo Chicken Dip (Game Day) or even a fiery Spicy Shrimp Diablo (Camarones A La Diabla) .cuisinespicy.com/spicy-crispy-chili-garlic-noodles-10-minutes/”>Spicy Crispy Chili Garlic Noodles (10 Minutes) .ccuisinespicy.com/szechuan-spicy-beef-stir-fry/”>Szechuan Spicy Beef Stir-Fry, Spicy Beef Empanadas With Chipotle , Spicy Hunan Chicken Stir-Fry , Spicy Chipotle Chicken Quesadillas , Spicy Hot Honey Pizza Rolls , Spicy Chicken Tinga Tacos , Spicy Jamaican Curry Chicken , Sticky Honey Sriracha Chicken Wings , Spicy Honey Sriracha Salmon Bites , .cuisinespicy.com/spicy-buffalo-chicken-wings-crispy-saucy/”>Spicy Buffalo Chicken Wings (Crispy & Saucy) , or even a crowd-pleasing Spicy Buffalo Chicken Dip (Game Day) or even a fiery Spicy Shrimp Diablo (Camarones A La Diabla) .cuisinespicy.com/spicy-crispy-chili-garlic-noodles-10-minutes/”>Spicy Crispy Chili Garlic Noodles (10 Minutes) .cuisinespicy.com/spicy-hot-honeycuisinespicy.com/sticky-honey-sriracha-chicken-wings/”>Sticky Honey Sriracha Chicken Wings , Spicy Honey Sriracha Salmon Bites , .cuisinespicy.com/spicy-buffalo-chicken-wings-crispy-saucy/”>Spicy Buffalo Chicken Wings (Crispy & Saucy) , or even a crowd-pleasing Spicy Buffalo Chicken Dip (Game Day) or even a fiery Spicy Shrimp Diablo (Camarones A La Diabla) .cuisinespicy.com/spicy-crispy-chili-garlic-noodles-10-minutes/”>Spicy Crispy Chili Garlic Noodles (10 Minutes) .cuisinespicy.com/spicy-hot-honey-pizza-rolls/”>Spicy Hot Honey Pcuisinespicy.com/spicy-sichuan-dan-dan-noodles/”>Spicy Sichuan Dan Dan Noodles , Spicy Beef Empanadas With Chipotle , Spicy Hunan Chicken Stir-Fry , Spicy Chipotle Chicken Quesadillas , Spicy Hot Honey Pizza Rolls , Spicy Chicken Tinga Tacos , Spicy Jamaican Curry Chicken , Spicy Honey Sriracha Salmon Bites , .cuisinespicy.com/spicy-buffalo-chicken-wings-crispy-saucy/”>Spicy Buffalo Chicken Wings (Crispy & Saucy) , or even a crowd-pleasing Spicy Buffalo Chicken Dip (Game Day) or even a fiery Spicy Shrimp Diablo (Camarones A La Diabla) .cuisinespicy.com/spicy-crispy-chili-garlic-noodles-10-minutes/”>Spicy Crispy Chili Garlic Noodles (10 Minutes) .cuisinespicy.com/spicy-hot-honey-pizza-rolls/”>Spicy Hot Honey Pizza Rolls , Spicy Chicken Tinga Tacos .cuisinespicuisinespicy.com/spicy-beef-empanadas-with-chipotle/”>Spicy Beef Empanadas With Chipotle, Spicy Hunan Chicken Stir-Fry , Spicy Chipotle Chicken Quesadillas , Spicy Hot Honey Pizza Rolls , Spicy Chicken Tinga Tacos , Spicy Jamaican Curry Chicken , Spicy Honey Sriracha Salmon Bites , .cuisinespicy.com/spicy-buffalo-chicken-wings-crispy-saucy/”>Spicy Buffalo Chicken Wings (Crispy & Saucy) , or even a crowd-pleasing Spicy Buffalo Chicken Dip (Game Day) or even a fiery Spicy Shrimp Diablo (Camarones A La Diabla) .cuisinespicy.com/spicy-crispy-chili-garlic-noodles-10-minutes/”>Spicy Crispy Chili Garlic Noodles (10 Minutes) .cuisinespicy.com/spicy-hot-honey-pizza-rolls/”>Spicy Hot Honey Pizza Rolls , Spicy Chicken Tinga Tacos .cuisinespicy.com/spicy-buffalo-chicken-wings-crispy-saucy/”>Spicy Buffalo Chicuisinespicy.com/spicy-honey-sriracha-salmon-bites/”>Spicy Honey Sriracha Salmon Bites , .cuisinespicy.com/spicy-buffalo-chicken-wings-crispy-saucy/”>Spicy Buffalo Chicken Wings (Crispy & Saucy) or even a fiery Spicy Shrimp Diablo (Camarones A La Diabla) .cuisinespicy.com/spicy-crispy-chili-garlic-noodles-10-minutes/”>Spicy Crispy Chili Garlic Noodles (10 Minutes) .cuisinespicy.com/spicy-hot-honey-pizza-rolls/”>Spicy Hot Honey Pizza Rolls , Spicy Chicken Tinga Tacos .cuisinespicy.com/spicy-buffalo-chicken-wings-crispy-saucy/”>Spicy Buffalo Chicken Wings (Crispy & Saucy) orcuisinespicy.com/spicy-jamaican-curry-chicken/”>Spicy Jamaican Curry Chicken , .cuisinespicy.com/spicy-buffalo-chicken-wings-crispy-saucy/”>Spicy Buffalo Chicken Wings (Crispy & Saucy) or even a fiery Spicy Shrimp Diablo (Camarones A La Diabla) .cuisinespicy.com/spicy-crispy-chili-garlic-noodles-10-minutes/”>Spicy Crispy Chili Garlic Noodles (10 Minutes) .cuisinespicy.com/spicy-hot-honey-pizza-rolls/”>Spicy Hot Honey Pizza Rolls , Spicy Chicken Tinga Tacos .cuisinespicy.com/spicy-buffalo-chicken-wings-crispy-saucy/”>Spicy Buffalo Chicken Wings (Crispy & Saucy) or even a fiery Spicy Shrimp Diablocuisinespicy.com/spicy-harissa-roasted-chickpeas/”>Spicy Harissa Roasted Chickpeas, Spicy Hunan Chicken Stir-Fry , Spicy Chipotle Chicken Quesadillas , Spicy Hot Honey Pizza Rolls , Spicy Chicken Tinga Tacos .cuisinespicy.com/spicy-buffalo-chicken-wings-crispy-saucy/”>Spicy Buffalo Chicken Wings (Crispy & Saucy) or even a fiery Spicy Shrimp Diablo (Camarones A La Diabla) .cuisinespicy.com/spicy-crispy-chili-garlic-noodles-10-minutes/”>Spicy Crispy Chili Garlic Noodles (10 Minutes) .cuisinespicy.com/spicy-hot-honey-pizza-rolls/”>Spicy Hot Honey Pizza Rolls , Spicy Chicken Tinga Tacos .cuisinespicy.com/spicy-buffalo-chicken-wings-crispy-saucy/”>Spicy Buffalo Chicken Wings (Crispy & Saucy) or even a fiery Spicy Shrimp Diablo (Camarones A La Diabla) .cuisinespcuisinespicy.com/spicy-hunan-chicken-stir-fry/”>Spicy Hunan Chicken Stir-Fry, Spicy Chipotle Chicken Quesadillas , Spicy Hot Honey Pizza Rolls , Spicy Chicken Tinga Tacos .cuisinespicy.com/spicy-buffalo-chicken-wings-crispy-saucy/”>Spicy Buffalo Chicken Wings (Crispy & Saucy) or even a fiery Spicy Shrimp Diablo (Camarones A La Diabla) .cuisinespicy.com/spicy-crispy-chili-garlic-noodles-10-minutes/”>Spicy Crispy Chili Garlic Noodles (10 Minutes) .cuisinespicy.com/spicy-hot-honey-pizza-rolls/”>Spicy Hot Honey Pizza Rolls , Spicy Chicken Tinga Tacos .cuisinespicy.com/spicy-buffalo-chicken-wings-crispy-saucy/”>Spicy Buffalo Chicken Wings (Crispy & Saucy) or even a fiery Spicy Shrimp Diablo (Camarones A La Diabla) .cuisinespicy.com/spicy-crispcuisinespicy.com/spicy-chipotle-chicken-quesadillas/”>Spicy Chipotle Chicken Quesadillas , Spicy Hot Honey Pizza Rolls , Spicy Chicken Tinga Tacos .cuisinespicy.com/spicy-buffalo-chicken-wings-crispy-saucy/”>Spicy Buffalo Chicken Wings (Crispy & Saucy) or even a fiery Spicy Shrimp Diablo (Camarones A La Diabla) .cuisinespicy.com/spicy-crispy-chili-garlic-noodles-10-minutes/”>Spicy Crispy Chili Garlic Noodles (10 Minutes) .cuisinespicy.com/spicy-hot-honey-pizza-rolls/”>Spicy Hot Honey Pizza Rolls, Spicy Chicken Tinga Tacos .cuisinespicy.com/spicy-buffalo-chicken-wings-crispy-saucy/”>Spicy Buffalo Chicken Wings (Crispy & Saucy) or even a fiery Spicy Shrimp Diablo (Camarones A La Diabla) .cuisinespicy.com/spicy-crispy-chili-garlic-noodles-10-minutes/”>Spicy Crispy Chili Garlic Noodles (10 Minutes) . That’s when the idea of a quick glaze for salmon struck me, or even a hearty Spicy Cheeseburger Skillet With Jalapeños for a different kind of indulgence, much like the fiery satisfaction of Spicy Chili Lime Roasted Nuts, Spicy Diablo Beef Tacos .cuisinespicy.com/spicy-shrimp-diablo-camarones-a-la-diabla/”>Spicy Shrimp Diablo (Camarones A La Diabla) .cuisinespiccuisinespicy.com/spicy-diablo-beef-tacos/”>Spicy Diablo Beef Tacos.cuisinespicy.com/spicy-shrimp-diablo-camarones-a-la-diabla/”>Spicy Shrimp Diablo (Camarones A La Diabla) .cuisinespicy.com/spicy-crispy-chili-garlic-noodles-10-minutes/”>Spicy Crispy Chili Garlic Noodles (10 Minutes) . That&#82cuisinespicy.com/spicy-chicken-tinga-tacos/”>Spicy Chicken Tinga Tacos.cuisinespicy.com/spicy-buffalo-chicken-wings-crispy-saucy/”>Spicy Buffalo Chicken Wings (Crispy & Saucy) or even a fiery Spicy Shrimp Diablo (Camarones A La Diabla) .cuisinespicy.com/spicy-crispy-chili-garlic-noodles-10-minutes/”>Spicy Crispy Chili Garlic Noodles (10 Minutes) . That’s when the idea of a quick glaze for salmon struck me, or even a hearty Spicy Cheeseburger Skillet With Jalapeños for a different kind of indulgence.cuisinespicy.com/spicy-shrimp-diablo-camarones-a-la-diabla/”>Spicy Shrimp Diablo (Camarones A La Diabla) .cuisinespicy.com/spicy-crispy-chili-garlic-noodles-10-minutes/”>Spicy Crispy Chili Garlic Noodles (10 Minutes) . That’s whcuisinespicy.com/spicy-indian-chicken-vindaloo/”>Spicy Indian Chicken Vindaloo .cuisinespicy.com/spicy-buffalo-chicken-wings-crispy-saucy/”>Spicy Buffalo Chicken Wings (Crispy & Saucy) or even a fiery Spicy Shrimp Diablo (Camarones A La Diabla) .cuisinespicy.com/spicy-crispy-chili-garlic-noodles-10-minutes/”>Spicy Crispy Chili Garlic Noodles (10 Minutes) . That’s when the idea of a quick glaze for salmon struck me.cuisinespicy.com/spicy-shrimp-diablo-camarones-a-la-diabla/”>Spicy Shrimp Diablo (Camarones A La Diabla).cuisinespicy.com/spicy-crispy-chili-garlic-noodles-10-minutes/”>Spicy Crispy Chili Garlic Noodles (10 Minutes). That’s when the idea of a quick glaze for salmon struck me. I used to struggle with getting the glaze to truly cling and caramelise without burning, until I discovered this technique of building layers of flavour and applying the glaze at just the right moment.

What emerged from that evening’s experimentation was this very recipe – a beautifully balanced, spicy Gochujang glazed salmon that quickly became a family favourite, much like our Spicy Harissa Grilled Chicken Skewers, a fiery Spicy Buldak Fire Chicken (Korean) , Nashville Hot Chicken Sandwiches (Extra Fiery), or even a hearty Spicy Mexican Tortilla Soup , a delightful Spicy Bang Bang Shrimp (Crispy & Saucy) .cuisinespicy.com/spicy-cajun-garlic-butter-shrimp/”>Spicy Cajuncuisinespicy.com/spicy-bang-bang-shrimp-crispy-saucy/”>Spicy Bang Bang Shrimp (Crispy & Saucy) .cuisinespicy.com/spicy-cajun-garlic-butter-shrimp/”>Spicy Cajun Garlic Butter Shrimp , or perhaps a quick and flavourful Spcuisinespicy.com/spicy-buldak-fire-chicken-korean/”>Spicy Buldak Fire Chicken (Korean), or even a hearty Spicy Mexican Tortilla Soup .cuisinespicy.com/spicy-cajun-garlic-butter-shrimp/”>Spicy Cajun Garlic Butter Shrimp , or perhaps a quick and flavourful Spicy Thai Basil Chicken (Pad Krapow) .cuisinespcuisinespicy.com/spicy-harissa-grilled-chicken-skewers/”>Spicy Harissa Grilled Chicken Skewers or even a hearty Spicy Mexican Tortilla Soup .cuisinespicy.com/spicy-cajun-garlic-butter-shrimp/”>Spicy Cajun Garlic Butter Shrimp , or perhaps a quick and flavourful Spicy Thai Basil Chicken (Pad Krapow).cuisinespicy.com/spicy-mexican-tortilla-soup/”>Spicy Mexican Tortilla Soup.cuisinespicy.com/spicy-cajun-garlic-butter-shrimp/”>Spicy Cajun Garlic Butter Shrimp. This is my go-to recipe when I need something quick but impressive, especially when friends are coming over and I want to serve something that feels a bit special without all the fuss, much like this Spicy Nashville Hot Cauliflower or even a crowd-pleasing Spicy Queso Dip With Chorizo Spice (Beef).cuisinespicy.com/spicy-nashville-hot-cauliflower/”>Spicy Nashville Hot Cauliflower.cuisinespicy.com/spicy-ethiopian-berbere-chicken-doro-wat-style/”>Spicy Ethiopian Berbere Chicken (Doro Wat Style). It’s also incredibly versatile; you can dial the heat up or down, and it pairs wonderfully with so many side dishes. The deep red hue of the glaze, the gentle sizzle as it cooks, and that unmistakable aroma filling the kitchen – it’s a feast for all the senses even before the first bite. Let’s get cooking!

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 12-18 minutes
• Total Time: 27-33 minutes
• Servings: 4
• Difficulty: Easy to Moderate

Why You’ll Love This Spicy Gochujang Glazed Salmon

• Flavourful & Balanced: A perfect harmony of spicy, sweet, savoury, and umami notes that will tantalise your taste buds.
• Quick to Prepare: Ideal for busy weeknights, this dish comes together in under 35 minutes from start to finish.
• Healthy & Wholesome: Salmon is packed with beneficial omega-3 fatty acids, making this a nourishing meal option.
• Versatile Pairing: It pairs beautifully with a range of sides, from simple steamed rice and greens to a vibrant salad.
• Impressive Presentation: The rich, glossy, caramelised glaze gives this dish a restaurant-quality look that’s sure to impress.

Spicy Gochujang Glazed Salmon

15 min prep  ·  15 min cook  ·  4 servings

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Ingredients You’ll Need

• 4 salmon fillets (approximately 150-180g each), skin on or off
• 1 tablespoon olive oil
• 1 tablespoon sesame oil
• 60g gochujang (Korean chilli paste)
• 40ml soy sauce (light or all-purpose)
• 30ml honey or maple syrup
• 2 cloves garlic, minced
• 1cm fresh ginger, grated
• 1 tablespoon rice vinegar
• 1 teaspoon sesame seeds (for garnish)
• 2 spring onions, thinly sliced (for garnish)
• Pinch of black pepper

Tip: Always opt for good quality gochujang and soy sauce; they are the backbone of this glaze and will significantly impact the final flavour. Korean supermarkets often have a wide selection.

How to Make Spicy Gochujang Glazed Salmon

1. Prepare the Salmon: Pat the salmon fillets thoroughly dry with kitchen paper. This step is crucial for achieving a beautiful crisp crust. Season both sides lightly with a pinch of black pepper. Set aside.
2. Whisk the Glaze: In a medium mixing bowl, combine the gochujang, soy sauce, honey or maple syrup, minced garlic, grated ginger, and rice vinegar. Whisk everything together until the mixture is smooth and well combined, forming a vibrant, thick, reddish-orange paste.
3. Sear the Salmon: Heat the olive oil and sesame oil in a large frying pan or skillet over medium-high heat until it shimmers. Carefully place the salmon fillets, skin-side down (if applicable), into the hot pan. You’ll hear a satisfying sizzle as they hit the pan. Sear for 4-5 minutes until the skin is beautifully crisp and a deep golden-brown colour, and the flesh has turned opaque about a third of the way up.
4. Flip and Glaze: Gently flip the salmon fillets over. Reduce the heat to medium. Immediately spoon about half of the prepared gochujang glaze generously over the top of each fillet, ensuring an even coating. The glaze will start to warm and release its aromatic spices.
5. Continue Cooking and Glazing: Cook for another 3-4 minutes, allowing the glaze to lightly caramelise and thicken. Spoon the remaining glaze over the salmon, ensuring it’s fully coated. Continue cooking for a further 2-3 minutes, basting occasionally with the glaze from the pan, until the salmon is cooked through and flakes easily with a fork. The glaze should be beautifully glossy and a deeper, rich red-brown colour, clinging to the fish.
6. Rest and Garnish: Carefully remove the salmon from the pan and let it rest on a plate for 2-3 minutes. This allows the juices to redistribute, ensuring a moist and tender result. Garnish generously with sesame seeds and thinly sliced spring onions before serving. The vibrant green of the spring onions and the white of the sesame seeds will offer a lovely contrast to the salmon’s deep red glaze.

Tips From My Kitchen

• Pat Your Salmon Dry: This might seem like a small detail, but it makes a world of difference! Excess moisture on the salmon skin prevents it from getting truly crispy when seared. Use kitchen paper to thoroughly pat down both sides of your fillets before seasoning. The drier the surface, the better the sear, leading to that coveted golden-brown, crackling skin that adds so much texture to this flavourful dish.
• Don’t Overcrowd the Pan: When searing salmon, give each fillet its space. If you add too many pieces to the pan at once, the temperature of the pan drops significantly. This causes the salmon to steam rather than sear, resulting in a soggy, pale exterior instead of a beautifully browned crust. If you’re cooking for more than two, consider working in batches or using two pans simultaneously to ensure optimal searing.
• Monitor Your Heat: Gochujang, with its sugar content, can burn easily if the heat is too high. Start with medium-high heat for searing the skin, then reduce it to medium once you flip the salmon and apply the glaze. This lower temperature allows the glaze to caramelise slowly and deeply, clinging to the salmon without scorching. Keep a close eye on it and adjust as needed.
• Internal Temperature is Key: While sensory cues are great, for perfectly cooked salmon, an instant-read thermometer is your best friend. Salmon is typically cooked when it reaches an internal temperature of 60-63°C (145°F). Insert the thermometer into the thickest part of the fillet. This ensures your salmon is flaky and moist, never dry or undercooked.
• Let it Rest: Just like with a good steak, allowing your cooked salmon to rest for a few minutes after it comes off the heat is vital. This brief resting period allows the muscle fibres to relax and the juices to redistribute evenly throughout the fillet. The result is a much juicier, more tender piece of fish. If you cut into it immediately, the juices will run out, leaving you with drier salmon.
• Balance the Glaze: Taste your gochujang glaze before applying it. Gochujang brands can vary in their spice and sweetness levels. If it tastes too spicy for your preference, add a touch more honey or maple syrup. If it’s too sweet, a splash more soy sauce or rice vinegar can bring it back into balance. This personal touch ensures the glaze perfectly suits your palate.

Equipment You’ll Need

• Large frying pan or skillet
• Sharp knife and cutting board
• Mixing bowls
• Wooden spoon or spatula

Common Mistakes to Avoid

• Overcrowding the pan: Placing too many salmon fillets in the pan at once lowers the pan’s temperature, causing the salmon to steam instead of sear. This prevents a crispy skin and a beautifully caramelised glaze. To avoid this, cook your salmon in batches, ensuring each fillet has ample space to sear properly and achieve that delicious crispy exterior.
• Wrong temperature: Cooking with too high heat will burn the gochujang glaze before the salmon is cooked through, resulting in a bitter taste and charred surface. Conversely, too low heat won’t allow the skin to crisp or the glaze to caramelise effectively. Maintain medium-high heat for the initial sear, then reduce to medium once the glaze is applied to ensure even cooking and perfect caramelisation.
• Skipping the rest time: Cutting into the salmon immediately after cooking will cause the delicious juices to run out, leaving you with a drier fillet. Resting the salmon for 2-3 minutes allows the internal temperature to stabilise and the juices to redistribute throughout the fish, ensuring a moist, tender, and flavourful result with every bite.

Delicious Variations to Try

• Spicy Version: If you adore heat, feel free to add a pinch of dried chilli flakes or a dash of your favourite hot sauce, like sriracha, directly into the gochujang glaze mixture. You could also finely chop a fresh red chilli and sprinkle it over the finished dish for an extra fiery kick and a burst of colour.
• Vegetarian/Vegan Option: This vibrant glaze works incredibly well with plant-based proteins! Substitute the salmon with thick slices of firm tofu or tempeh. Press the tofu thoroughly to remove excess water, then slice and pan-fry until golden before glazing. Large portobello mushrooms also absorb the gochujang flavours beautifully.
• Different Protein: While salmon is a fantastic choice, this versatile gochujang glaze is equally delicious with other proteins. Try it with chicken thighs – simply pan-sear or bake them until cooked through, glazing in the final minutes. It would also be fantastic with a firm white fish like cod or halibut, or even prawns for a quicker cook, similar to a classic shrimp scampi.

What to Serve With Spicy Gochujang Glazed Salmon

• Steamed Jasmine or Basmati rice
• Brown rice or quinoa for a healthier option
• Sautéed or steamed pak choi
• Blanched green beans with a dash of sesame oil
• A fresh cucumber salad with a light vinegar dressing
• Roasted asparagus or broccoli
• A simple side of kimchi for an authentic Korean touch
• Healthy Veggie Fried Rice

Frequently Asked Questions

Spicy Gochujang Glazed Salmon

This recipe features pan-seared salmon fillets coated in a vibrant, spicy-sweet gochujang glaze made with soy sauce, honey, garlic, ginger, and rice vinegar, garnished with sesame seeds and spring onions for a delicious main course.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Korean

Calories: 350

Ingredients
Method
Notes

Ingredients

  

• 4 salmon fillets approximately 150-180g each, skin on or off
• 1 tablespoon olive oil
• 1 tablespoon sesame oil
• 60 g gochujang Korean chilli paste
• 40 ml soy sauce light or all-purpose
• 30 ml honey or maple syrup
• 2 cloves garlic minced
• 1 cm fresh ginger grated
• 1 tablespoon rice vinegar
• 1 teaspoon sesame seeds for garnish
• 2 spring onions thinly sliced (for garnish)
• Pinch of black pepper

Method

 

1. Prepare the Salmon: Pat the salmon fillets thoroughly dry with kitchen paper. This step is crucial for achieving a beautiful crisp crust. Season both sides lightly with a pinch of black pepper. Set aside.
2. Whisk the Glaze: In a medium mixing bowl, combine the gochujang, soy sauce, honey or maple syrup, minced garlic, grated ginger, and rice vinegar. Whisk everything together until the mixture is smooth and well combined, forming a vibrant, thick, reddish-orange paste.
3. Sear the Salmon: Heat the olive oil and sesame oil in a large frying pan or skillet over medium-high heat until it shimmers. Carefully place the salmon fillets, skin-side down (if applicable), into the hot pan. You’ll hear a satisfying sizzle as they hit the pan. Sear for 4-5 minutes until the skin is beautifully crisp and a deep golden-brown colour, and the flesh has turned opaque about a third of the way up.
4. Flip and Glaze: Gently flip the salmon fillets over. Reduce the heat to medium. Immediately spoon about half of the prepared gochujang glaze generously over the top of each fillet, ensuring an even coating. The glaze will start to warm and release its aromatic spices.
5. Continue Cooking and Glazing: Cook for another 3-4 minutes, allowing the glaze to lightly caramelise and thicken. Spoon the remaining glaze over the salmon, ensuring it’s fully coated. Continue cooking for a further 2-3 minutes, basting occasionally with the glaze from the pan, until the salmon is cooked through and flakes easily with a fork. The glaze should be beautifully glossy and a deeper, rich red-brown colour, clinging to the fish.
6. Rest and Garnish: Carefully remove the salmon from the pan and let it rest on a plate for 2-3 minutes. This allows the juices to redistribute, ensuring a moist and tender result. Garnish generously with sesame seeds and thinly sliced spring onions before serving. The vibrant green of the spring onions and the white of the sesame seeds will offer a lovely contrast to the salmon’s deep red glaze.

Notes

Patting the salmon dry is crucial for a crisp skin. Basting with the glaze from the pan during the final cooking stage ensures maximum flavour and a beautiful, glossy finish.

There you have it – my tried and tested recipe for Spicy Gochujang Glazed Salmon. I truly hope you enjoy making and, more importantly, eating this dish as much as I do. It’s a fantastic way to bring vibrant, exciting flavours into your kitchen without a huge amount of effort. Do let me know in the comments below if you try it, or if you have any of your own tips for perfecting glazed salmon!

Spicy Gochujang Glazed Salmon

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