Name: Korean Gochujang Salmon
Prep time: 5 min
Cook time: 12 min
Total time: 25 min
Cuisine: Korean
Ingredients: 4 salmon filets; 2 tbsp gochujang paste; 2 cloves garlic, minced; 1 tbsp lime juice (or lemon juice); 1 tbsp honey (or brown sugar); 1 tsp sesame oil; 1 tbsp low sodium soy sauce; 1 tbsp rice wine vinegar; 1/4 tsp red pepper flakes (optional); 1 tbsp olive oil or avocado oil (for searing); Sesame seeds, for garnish; Sliced green onions, for garnish

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This Korean Gochujang Salmon is a fast, flavor-packed dinner that balances sweet, spicy, and savory in every bite. I love how the crispy skin gives way to juicy, tender salmon, all coated in a glossy glaze that comes together in under 30 minutes.

Why You’ll Love This Recipe

I make this dish when I’m craving something bold but don’t want to spend hours in the kitchen. The glaze is simple to whisk together, and the salmon cooks quickly while staying moist and flaky. I also love that I can serve it with rice, noodles, or greens depending on what I have on hand. It’s a great meal for busy nights, meal prep, or even an elevated dinner that feels restaurant-quality.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

gochujang paste
garlic, minced
lime juice
honey
sesame oil
low sodium soy sauce
rice wine vinegar
red pepper flakes (optional)
salmon filets
olive oil or avocado oil
sesame seeds for garnish
sliced green onions for garnish

Directions

I preheat the oven to 400°F.
In a bowl, I whisk together the gochujang, garlic, lime juice, honey, sesame oil, soy sauce, rice wine vinegar, and red pepper flakes.
I pat the salmon dry and season it lightly with salt and pepper.
In a hot cast-iron skillet with oil, I place the salmon skin-side down and sear for about 3 minutes until the skin browns. While searing, I brush the flesh with the glaze.
I transfer the skillet to the oven and roast for 8–10 minutes until the salmon reaches 125–135°F internally, depending on doneness preference.
After resting for 5 minutes, I garnish with sesame seeds and green onions before serving.

Servings and timing

This recipe makes 4 servings.
Prep time: 5 minutes
Cook time: 12 minutes
Rest time: 5 minutes
Total time: 25 minutes

Variations

I sometimes swap honey for brown sugar if I want a deeper sweetness.
If I don’t have lime, I use lemon juice.
For extra crunch, I top it with toasted peanuts or cashews.
Instead of serving it with rice, I love putting the salmon on top of ramen or tossing it into a noodle stir fry.
For a milder version, I cut back on the gochujang and red pepper flakes.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3–4 days. To reheat, I prefer the skillet method with a splash of water over medium heat to keep it moist. When I’m short on time, I use the microwave on medium-low power with a damp paper towel over the salmon to avoid drying it out. I don’t freeze this dish because it changes the texture too much.

FAQs

How do I know when the salmon is fully cooked?

I use a meat thermometer and check for 125–135°F. It continues to cook slightly after resting, so I usually pull it out a little earlier.

Can I make this recipe with skinless salmon?

Yes, I can, but I often cook it with the skin on for moisture and remove it after if I prefer.

What should I serve with gochujang salmon?

I usually pair it with steamed rice, stir-fried vegetables, or even ramen. It’s also great in a rice bowl or salad.

Is this recipe very spicy?

It has a kick, but I find it balanced with honey and lime. If I want less heat, I use less gochujang and skip the red pepper flakes.

Can I prepare the glaze ahead of time?

Yes, I often make the glaze the night before and keep it in the fridge. It makes cooking the salmon even quicker on busy nights.

Conclusion

This Korean Gochujang Salmon has become one of my go-to recipes when I want something quick, healthy, and exciting. I love how versatile it is and how easily it pairs with simple sides. The sweet-spicy glaze keeps me coming back to it again and again.

Korean Gochujang Salmon