Name: Gochujang Salmon
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 4 salmon fillets (about 6 oz each); 2 tablespoons gochujang (Korean red chili paste); 1 tablespoon soy sauce; 1 tablespoon honey; 1 tablespoon sesame oil; 2 garlic cloves, minced; 1 teaspoon fresh ginger, grated; 1 tablespoon rice vinegar; 1 green onion, sliced (for garnish); 1 teaspoon toasted sesame seeds (for garnish)

This Gochujang Salmon Is My Weeknight Secret Weapon

You know how sometimes you look in the fridge, realize you have yet another pack of salmon, and just think, How many lemon-dill dinners can one human stomach? Well, that was basically me last April—only it was raining sideways, so the grill was 100% out. I remembered this little tub of gochujang lurking behind a suspicious jar of pickle juice. Long story short, the clouds parted, angels sang (or maybe that was actually my neighbor’s TV), and my life got spicy in the best way.

I’ve made this dish on sleepy Mondays, after-dance-class Thursdays, and that one time my cousin Pete came over and asked, ‘What is that smell? Is that… barbecue sauce?’ (It’s not, Pete, but points for enthusiasm.) Anyway, here’s the not-so-quietly addictive salmon I keep coming back to, every time I want a dinner that feels a whole lot fancier than it is.

Why I Can’t Stop Making This Salmon

I whip this up when I’m craving something bold, sticky, and fast—like when my head says “takeout,” but my wallet says “please no.” Truth is, my partner goes downright feral for the caramelized edges (she claims it’s the only way to eat salmon now), and even our pickiest eater—my youngest—will eat at least two bites, which is a win in my book! Sometimes the gochujang feels too spicy for the kids, so I might dial it down or sneak in a little honey; flexibility is the name of the game, really.

Also, confessional: I used to struggle with dinner ruts. This gochujang salmon recipe yanked me out of that. Like, salmon is salmon, but then you slap this sauce on and BAM, it’s dinner you actually talk about the next day. Except, you know, it’s already gone by then.

What You’ll Need (And Then Some)

4 salmon fillets (about 150-180g each, skin on or off—honestly, I don’t police this)
2 heaping tablespoons gochujang (Korean chili paste; if it’s hard to find, I’ve swapped in sambal oelek in a pinch—not the same, but it works)
1 tablespoon soy sauce (I’ve used tamari for gluten-free friends, and my aunt swears by coconut aminos though it’s a little sweeter)
1 tablespoon honey (or maple syrup, if you’re out, which happens more than I’d like to admit)
1 tablespoon rice vinegar (I’ve honestly used apple cider vinegar once and it was fine—don’t come for me)
1 teaspoon sesame oil (if I run out, olive oil does in a jam, but it’s less nutty)
2-3 garlic cloves, minced (pre-minced from the jar is fine—I won’t tell anyone, promise)
Optional: 1 thumb-sized piece of ginger, grated (but I skip it when I’m feeling lazy or can’t find it in the crisper)
Scallions & sesame seeds, to finish (or heck, chives and poppy seeds if that’s what you’ve got!)

How I Throw This Together (Mostly Without Fuss)

Preheat your oven to about 200°C (400°F). Or, skip ahead—if you accidentally forget and put the fish in cold, it still mostly works. I learned that last week…
Grab a bowl, make the marinade: Toss in gochujang, soy sauce, honey, vinegar, sesame oil, garlic, and ginger if you’re feeling fancy. Mix it up until it’s glossy and inviting—this is where I usually dunk a finger in for a taste-test (essential, not optional).
Pat the salmon dry with paper towels. Or a clean dishcloth, if you’re running behind. (Don’t ask why I know this works; just accept it.)
Slather (love that word) the marinade all over the salmon fillets. Let them hang out for 10–15 minutes—unless you’re starving, in which case, straight to oven.
Line a baking tray with parchment for easy cleanup (aluminum foil is fine, but I find it sticks more). Lay your salmon pieces skin-side down, if you’ve got skin. Spoon any leftover marinade over the top.
Bake for 12–15 minutes, depending on thickness. Check at 12; if the thickest part flakes apart with a fork, you’re golden. If not, whack it back in for a minute or two.
Here’s the fun bit: Broil (or grill, depending on country) for 2–3 minutes at the end to get the sauce bubbling and slightly charred at the edges. Keep your eyes peeled—it goes form caramelized to burnt faster than you can say “oh, shoot.”
Serve with scallions, sesame, and whatever else strikes your fancy.

Notes, Mishaps, and Things I’ve Learned the Hard Way

The first time, I forgot to line the tray, and cleaning up sticky sauce is a fate worse than Mondays.
Once, I used a cheap gochujang brand and honestly, splurging for the real-deal stuff does make a difference. But, it’s not a deal-breaker!
Actually, letting the salmon rest a couple minutes before serving does help it stay juicy—learned this after slicing in too soon and getting a bit of a mess.
The marinade doubles as a quick drizzle for roasted broccoli. Or, you know, for sneaking straight from the spoon.

Variations: What Worked (And What Didn’t)

I tried the sauce with cod once. Pretty good, but it kind of fell apart, so salmon really is best for this.
Chopped a handful of cilantro on top—tastes fresh but, per my kids, “it’s too green.” Kids.
Oh, I tossed a few pineapple chunks in one time, just for fun? Honestly, too sweet. Not my proudest moment.
A little lime zest in the marinade is actually brill if you like a citrus kick!

Wait, Do You Really Need Specific Gear?

A decent baking tray helps a ton here. But in a pinch, I’ve baked this on my old warped cookie sheet, and it still turns out great (just use more parchment, trust me). If you haven’t got a broiler, a quick blast from your oven’s grill function or even a kitchen torch (yes I tried this—it was overkill but fun) will finish the job.

Leftovers (Ha!) and Storage

If, against all odds, you actually end up with leftovers, cool the salmon to room temp and pop it in the fridge, airtight. Will keep 2–3 days, but truthfully, it always disappears by lunch next day at my place. It’s awesome in fried rice—just saying.

How I Like to Serve It (Tradition, Shmradition)

Honestly, my favorite way is plopping a salmon fillet onto a steamy bowl of rice, then just letting the sauce ooze into every grain—plus something green on the side like Korean spinach salad. My sister swears by tucking it in a toasted bun with spicy mayo (cheeky but delish). Family dinners usually feature a bowl of quick-pickled cucumbers, but you know, anything crunchy works if you ask me.

Lessons from the Hot Mess Files (Pro Tips, Kinda)

Don’t try to marinate overnight—the fish gets way too intense, almost like it’s pickled. A short bath is plenty.
I once put the salmon back in “just to crisp the top,” came back in five minutes, and basically made gochujang charcoal. Keep watch!
If the sauce starts burning before the fish is done, just lightly tent it with foil and finish baking sans stress.

FAQ (Because You Actually Asked!)

Q: Can I make the sauce ahead of time?
A: Yep! I do this when I’m pretending to meal prep. The sauce keeps fine in the fridge for a week—just give it a stir, it’ll separate a bit.

Q: Does this work with frozen salmon?
A: Sure, as long as it’s well thawed and patted dry. I’ve skipped thawing in a rush, but it comes out a bit watery. I mean, still tasty, but not perfect.

Q: Is it crazy spicy?
A: It’s a solid medium heat for me, but it all hinges on the gochujang brand. Start with less if you’re nervous—it’s easier to add than to fix!

Q: Can I pan-fry this instead?
A: Actually, yeah, I’ve done it on the stovetop—just cook it skin-side down, then flip, and spoon on the sauce at the end so it doesn’t burn too fast. It’s a bit trickier, but tastes fab.

Q: Can I grill the salmon?
A: Grilling’s great! Just oil the grates really well or the skin will weld itself on there. Live and learn, mate…

Gochujang Salmon Recipe: Spicy-Sweet Salmon That Wakes You Up