Gochujang Salmon Recipe (One Pan!)

Why You’ll Love This Recipe

This Gochujang Salmon is a bold, spicy-sweet dish made all in one pan for easy prep and cleanup. Featuring Korean chili paste (gochujang), garlic, honey, and sesame oil, it delivers maximum flavor with minimal effort. Perfect for weeknight dinners or impressing guests, this recipe pairs beautifully with rice or vegetables for a balanced, satisfying meal.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

salmon filletsgochujang (Korean chili paste)soy saucehoneygarlic (minced)rice vinegartoasted sesame oilgreen onions (for garnish)sesame seeds (for garnish)neutral oil (for searing, such as canola or avocado oil)

directions

Preheat your oven to 400°F (200°C).

In a small bowl, whisk together gochujang, soy sauce, honey, minced garlic, rice vinegar, and toasted sesame oil to create the glaze.

Pat the salmon fillets dry and season lightly with salt.

Heat a large oven-safe skillet over medium-high heat and add a small amount of neutral oil.

Sear the salmon fillets skin-side up for 2-3 minutes until a golden crust forms.

Flip the salmon, spoon the gochujang glaze generously over the top, and transfer the skillet to the oven.

Bake for 7-10 minutes, depending on the thickness of your fillets, until the salmon is cooked through and flakes easily.

Remove from oven, garnish with sliced green onions and sesame seeds, and serve hot.

Servings and timing

This recipe yields 4 servings.Preparation time: 10 minutesCooking time: 15 minutesTotal time: 25 minutes

Variations

Add a splash of orange juice to the glaze for a citrus twist.

Serve over a bed of soba noodles or quinoa instead of rice.

Top with thinly sliced cucumbers or radish for a fresh crunch.

Make it milder by reducing the amount of gochujang and increasing honey.

Add roasted vegetables to the same pan for a true one-pan meal.

storage/reheating

Store leftover salmon in an airtight container in the refrigerator for up to 3 days.Reheat gently in a skillet over low heat or in the microwave at 50% power to retain moisture.Do not freeze once cooked, as the glaze can separate and the salmon may dry out.

FAQs

What is gochujang?

Gochujang is a Korean fermented chili paste that’s savory, sweet, and spicy. It adds deep umami flavor to sauces and marinades.

Can I use frozen salmon?

Yes, just thaw it completely and pat dry before cooking.

Is this dish very spicy?

It has a moderate heat level. Adjust by using more or less gochujang.

Can I grill instead of bake?

Yes, grill the glazed salmon over medium heat for 4-5 minutes per side.

What sides go best with this?

Steamed rice, bok choy, or roasted sweet potatoes pair wonderfully.

Can I make this ahead?

You can marinate the salmon in the glaze up to 12 hours in advance for extra flavor.

Is it gluten-free?

Use gluten-free soy sauce or tamari and ensure your gochujang is certified gluten-free.

How do I know when the salmon is done?

The flesh should be opaque and flake easily with a fork. An internal temperature of 145°F (63°C) is ideal.

Can I use the same glaze on other proteins?

Absolutely—chicken, tofu, or shrimp all work well with this glaze.

What oil is best for searing?

Use a high-smoke point oil like canola, avocado, or grapeseed oil.

Conclusion

Gochujang Salmon is a delicious one-pan meal that brings bold Korean-inspired flavors to your dinner table with minimal effort. Whether you’re new to gochujang or already a fan, this dish is sure to become a staple in your weekly rotation. Quick, flavorful, and effortlessly elegant—it’s everything you want in a go-to recipe.

Print