Gochujang has become one of my favorite pantry staples that I keep in my fridge at all times. It’s a Korean red chili paste that is packed with so much flavor and can be served with everything from chicken and shrimp to cauliflower and noodles. Salmon might be one of my favorite ways to use gochujang. In this recipe it forms the base of the sauce and gives the salmon a delicious Korean flavor. This gochujang salmon is fast, vibrant, and tastes restaurant‑quality with almost no effort.
Great recipe! We are always looking for fun ways to enjoy salmon and this nailed it! Love how the spicy level can be heated up or down.
Table of Contents
Why You Will Love This Gochujang Salmon
- This gochujang-glazed salmon perfectly balances spicy, sweet, and umami flavors all in one bite.
- This is an excellent 15-minute option for a healthy dinner on a busy weeknight.
- If you’re new to Korean cooking, this is the simple recipe for you!
Ingredients You Will Need
- Salmon Fillets: Use fresh salmon or frozen salmon (be sure to thaw the salmon in the fridge overnight before cooking). I would recommend skinless salmon, but you can also remove the skin or cook it skin side down.
- Spices: Just a little bit of kosher salt and black pepper is all you need.
- Gochujang Paste: The star of the Gochujang glaze, Gochujang paste is a spicy Korean red pepper paste that can be found in the ethnic aisle of most grocery stores or in any asian market
- Honey: Adds sweetness; adjust to taste or swap with maple syrup or coconut sugar.
- Rice Wine Vinegar: Balances the sweetness, you can swap it for apple cider vinegar.
- Soy Sauce: A salty, umami flavor that blends well with the sweet and spicy. Feel free to swap with tamari or coconut aminos
- Sesame Seeds: Use white sesame seeds or black sesame seeds, or a blend of both.
- Green Onions: Fresh, bright finishing flavor.
Kitchen Tools You Will Need
- Small Bowl
- Whisk
- Baking Sheet or Baking Dish
- Basting Brush
How to Make Gochujang Salmon
- Preheat the oven to 400 degrees F.
- In a bowl, whisk together the marinade ingredients until smooth.
- Place salmon on a sheet pan lined with parchment paper or foil, generously season with salt and pepper and then brush the top of each salmon fillet with gochujang sauce.
- Transfer to the oven to bake for 10 minutes, then remove, spoon a layer of glaze overtop. Place the salmon int he top rack position and broil for 2-3 minutes until bubbling and lightly caramelized.
- Remove from the oven and spoon the remaining sauce over each salmon, garnish, and serve.
You can find detailed step-by-step instructions in the recipe card below
Tips For The Best Gochujang Salmon
- Pat the salmon completely dry before seasoning, excess moisture prevents the glaze from sticking and caramelizing.
- Use similar‑sized fillets so they cook evenly and finish at the same time.
- The FDA recommends an internal temperature of 145°F, but salmon is safe and more tender at 125°F.
- Remove from the oven slightly early—the temperature rises as it rests.
- Don’t over‑broil; the glaze caramelizes fast.
How to Modify
- Use apple cider vinegar or white wine vinegar instead of rice vinegar.
- Use maple syrup, brown sugar, or coconut sugar instead of honey.
- Add freshly grated garlic or fresh ginger for deeper flavor.
Dietary Customizations
- Gluten Free: Use tamari or coconut aminos. Gochujang does have gluten in it. Some specialty stores may carry gluten-free Gochujang, but you can definitely find it online. Alternatively you can swap the gochujang paste for gochujaru which is Korean chili powder
Serving Suggestions
- Serve over white rice, brown rice, or cauliflower rice.
- Make it a rice bowl with cucumbers, carrots, and shredded cabbage.
- Toss with rice noodles for an easy noodle bowl.
- Pair with Asian‑inspired sides like cucumber salad, broccoli salad, or a crunchy Brussels sprout salad.
Common Questions
You can prep this about 3 days in advance. To warm it, heat in the oven at 350 degrees for 10 minutes or until heated through, in a nonstick skillet on the stove on medium heat, or in the microwave.
Store leftover gochujang salmon in an airtight container for 3 days in the fridge or in a freezer-safe container for up to 3 months.
Line the air fryer with aluminum foil (you’ll thank me later). Preheat to 400 degrees F for a few minutes. Pat dry your salmon fillets with a paper towel, season with salt and pepper, and lay them in a single layer in the air fryer basket. Layer with a generous first coat of the Gochujang glaze. Cook for 4-8 until it’s cooked to your desired temperature. Remove the basket, pour on the remaining glaze, and enjoy!
Gochujang is moderately spicy. With the added honey and vinegar, this recipe lands around a 7/10 heat level, spicy but balanced.
More Spicy Korean Dishes You Will Love:
- Korean Air Fryer Chicken
- Creamy Gochujang Pasta
- Korean Beef Bowl
- Sweet and Spicy Gochujang Shrimp
- Korean Gochujang Chicken with Scallion & Cilantro Chimichurri
If you make this Gochujang Salmon recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
15‑Minute Gochujang Salmon (Sweet & Spicy Glaze)
Ingredients
- 4 large salmon fillets
- Salt and pepper
- 2 tbsp Gochujang paste
- 2 tbsp honey
- 1 tbsp rice wine vinegar
- 1 tbsp soy sauce or tamari or coconut aminos
- 2 tsp sesame seeds
- 2 tbsp chopped scallions
Instructions
- Preheat the oven to 400 degrees Fahrenheit
- In a bowl stir together the gochujang paste, honey, rice wine vinegar and soy sauce until smooth.
- Place the salmon on a sheet pan or baking dish so they fit snuggly but don’t overlap.
- Generously season the salmon fillets with salt and pepper and then brush the top and sides with the sauce (you will use approx ⅓ of the sauce). Transfer to the oven to bake for 10 minutes.
- After 10 minutes remove from the oven, spoon approx ⅓ of the sauce over the salmon fillets.
- Turn the oven to broil and return the salmon to the oven to cook for another 2-3 minutes keeping a close eye on the salmon to ensure it doesn’t burn and the salmon is bubbly and golden on top.
- Remove from the oven and spoon the remaining sauce over each salmon, garnish with sesame seeds and chopped scallions and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried This Recipe?
Leave a comment below and let us know how it was!
Great recipe! We are always looking for fun ways to enjoy salmon and this nailed it! Love how the spicy level can be heated up or down.
Thank you so much for the comment! I’m so happy you enjoyed it!
Quick and very delicious! It’s definitely spicy but my husband and I loved it!