Gochujang-Glazed Salmon

This quick and easy Korean-inspired Gochujang-Glazed Salmon recipe is cooked in the broiler, perfect for weeknight cooking because it’s less than 10 minutes to cook.

This quick and easy Korean-inspired salmon dish is cooked in the broiler, perfect for weeknight cooking because it takes less than 10 minutes to cook. The glaze is so tasty it would be great with other types of fish as well.

The glaze is so tasty it would be great with other types of fish as well! Have I mentioned I’m obsessed with Korean food? Yes, I think I did way back when I posted these Korean Beef Bowls and this Korean-Inspired Grilled Chicken Breast recipe.  So I was really excited when I got my hands on the cookbook, Korean Food Made Simple (affil link) by Judy Joo which is where I got this recipe.

This quick and easy Korean-inspired salmon dish is cooked in the broiler, perfect for weeknight cooking because it takes less than 10 minutes to cook. The glaze is so tasty it would be great with other types of fish as well.

Salmon is one of my favorite fish, it’s super healthy and loaded with omegas. My kids also share my love of salmon, but if salmon isn’t your thing this would also be great with black cod or Chilean sea bass.

One essential ingredient you will need is Gochujang Sauce (affil links). It’s a Korean condiment that’s a little spicy and sweet, and has very distinct flavor only found in Korean cuisine. It also comes in a paste which requires you to thin it down. I use Annie Chun’s Gochujang Sauce since it’s available in my local supermarket and it’s ready-to-use, or buy it on Amazon.

The recipe for this is simple – make the glaze, broil the fish 2 minutes, brush the fish with glaze then broil an additional 3 to 5 minutes. Doesn’t get easier than that!

Check out more of my favorite salmon recipes here.

How To Make Gochujang-Glazed Salmon

This quick and easy Korean-inspired salmon dish is cooked in the broiler, perfect for weeknight cooking because it takes less than 10 minutes to cook. The glaze is so tasty it would be great with other types of fish as well.

An easy, quick and healthy Korean inspired salmon recipe, perfect for weeknight cooking!

More Salmon Recipe You Might Enjoy:

This quick and easy Korean-inspired salmon dish is cooked in the broiler, perfect for weeknight cooking because it takes less than 10 minutes to cook. The glaze is so tasty it would be great with other types of fish as well.
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4.62 from 18 votes
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Gochujang-Glazed Salmon

2
5
2
SP
197 Cals 23 Protein 7 Carbs 8 Fats
Prep Time: 2 mins
Cook Time: 8 mins
Total Time: 10 mins
Yield: 4 Servings
COURSE: Dinner
CUISINE: Korean
This quick and easy Korean-inspired salmon dish is cooked in the broiler, perfect for weeknight cooking because it takes less than 10 minutes to cook.

Ingredients

  • cooking spray
  • 1 lb 4- 4oz wild salmon filets

For the Gochujang Glaze:

  • 1 tbsp gochujang
  • 2 tsp mirin
  • 2 tsp soy sauce
  • 2 tsp sugar
  • 1/2 tsp toasted sesame oil
  • 1 small cloves garlic, minced
  • 1/2 tsp fresh ginger

For serving:

  • scallions, sliced thin on an angle
  • black sesame seeds

Instructions

  • Combine glaze ingredients together in a small bowl.
  • Preheat the broiler on high and position the rack 4 to 5 inches from the heat. Line the broiler pan with foil and spray lightly with oil.
  • Put the salmon on the prepared sheet and season with salt. Broil 2 minutes.
  • Brush the salmon with glaze and broil until desired doneness, 3 to 5 minutes depending on the thickness. Transfer to a platter and top with sesame seeds and scallions. Serve with rice if desired.

Video

Notes

Adapted Slightly from the cookbook Korean Food Made Simple.

Nutrition

Serving: 1fillet, Calories: 197kcal, Carbohydrates: 7g, Protein: 23g, Fat: 8g, Saturated Fat: 1g, Cholesterol: 62mg, Sodium: 269mg, Sugar: 5g
Blue Smart Points: 2
Green Smart Points: 5
Purple Smart Points: 2
Points +: 5
Keywords: best salmon recipes, salmon recipes, Under 30 Minutes

 

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91 comments

  1. Could it be done in the air fryer. Not sure of the glaze would end up like the broiler

  2. Can I cook this on a pan? My oven isn’t working. Thank you.

  3. ANOTHER HOME RUN hit out of the park! Thank you for giving the link on where to purchase the gochujang … otherwise I would never have been able to make this. I usually don’t “sauce up” salmon, but WOW WOW WOW!

  4. So simple yet so delicious! Loved it! Had never heard of mirin before, but my Wal-Mart had it. I saw some people post it was too sweet, but it wasn’t at all to me. I like a sweet, spicy salmon.  My broiler doesn’t work, so I baked at 400 for 30 minutes and it was perfect.

  5. Does the gochujang refer to a pasta or prepared sauce?

  6. First of all, I love this recipe! I almost always tweak recipes, but this one is perfect as written. Secondly, this sauce recipe has become my base and go-to for all gochujang dishes I make now (and I cook Korean food weekly at a minimum). While I do sometimes play around with the recipe for other dishes, as written is still an amazing marinade for chicken or pork and such a good sauce for dukbokki! Don’t skimp on the freshly grated ginger, it really sets the flavor apart!

  7. Finally, a glaze that makes fish edible for me and my daughter! This glaze is hands down one of the best I’ve ever had and I definitely will be making this again and trying it on other proteins.

  8. I had to improvise for the gochujang and mirin sauce by using an Asian chili pepper sauce with garlic and rice vinegar. Also, I forgot the ginger but it was still great! Spicy yet sweet.

  9. I’m not familiar with gochujang. Wondering how spicy this is? Thank You!

  10. Terrible… way too sweet. Why use both mirin and sugar? Gochujang already has some sugar in it too. This recipe is overwhelmingly sweet that it takes away from the rest of the flavors

  11. I’ve been looking for a new salmon recipe and this looks delicious. The only problems is my broiler element on my oven isn’t working. Could I just cook it in the oven at a high temperature?  What temp and for how long?  Thanks in advance 

  12. Fantastic. Made it exactly as described. Super easy and FAST. Great flavor and made great leftovers.

  13. I made this for the first time tonight and it was SO yummy! I doubled the garlic and ginger (because I’m Asian after all 🤣) and added an extra teaspoon of mirin as the gochujang I used was quite powerful. Overall, very impressed and will happily make this on a regular basis! 😄👍🏼👏🏼

  14. Made this (AGAIN) last night. SO GOOD!!! Double the glaze cuz it’s so good drizzled on your side dish.

  15. I am obsessed with this recipe! It is hands-down the best salmon recipe I have ever had!  I’ve been making it once a week.  The sauce is amazing!  

  16. Fast, simple, and delicious. This will definitely go in the regular rotation!

  17. Used this sauce for a variation on a Korean meatball: 1# of meat serving 4 people. Sauce was so good I wished I had doubled the recipe. Just now made a 4x recipe of the sauce alone to freeze for future meals. Great, spicy condiment!

  18. This was delicious!  I love salmon and am always looking for new recipes. This was simple, easy and so delicious.  I loved the bit of blackened, crispy sauce on top!

  19. This looks so good and I’ve tried it twice, but the glaze always burns before the salmon is cooked through. How can I avoid this?

  20. Hi Gina,
    Would you know of a gluten free Gochujang Sauce alternative?
    I’m going to make this but want it to be as ‘authentic’ as possible…
    Thanks so much!

  21. So Good. Brushed the glaze on, then BBQ’d it, instead of under the broiler.

  22. This looks incredibly scrumptious…BUT…is there any acceptable sub for mirin in the recipe for a no-alcohol person?

  23. We love this recipe!  Sooo easy and delicious!  I’ve made it several times and made it for 12 people at Christmas – rave reviews – everyone loved it!  

  24. This was pretty good, however I added more Gochujang sauce because the glaze seemed oily. That took care of it!

  25. Wow that was great! And fast…

  26. thoughts on subbing the rice with cauli rice? gross?

    • I’m sure it would be good. I actually don’t like rice, so I always sub cauliflower rice. Haven’t had an issue yet!

  27. This was so quick and easy to make and tasted amazing!

  28. Wow! Another incredible recipe! This was fantastic!

  29. Put the foil on TOP of the broiler rack that sits over the broiler pan? I approached broiling as usual, put foil on the underneath pan, sprayed the top grid, layed the fish on. WHAT A MESS. Burning oil smoke throughout house, baked on so hard it took me nearly an hour to clean the top broiler pan, resorting to wire brush and goo-gone. Plus, the glaze seeped through the cutouts on the top pan. Must be a better way to fix this fish. What about microwave?
    bonnie

  30. Could you sub salmon for cod? Would the cooking change? Thanks!

  31. My husband is not big into salmon and he requests this recipe often. We absolutely love it! I usually serve with brown rice and either broccoli or snap peas. It’s so easy and quick.

  32. We had this for dinner tonight -it was awesome ! We grilled the Salmon. I think next time we will add some red pepper flakes. Thiank you! 

  33. I have to say I’m a recent salmon convert and this was delicious! This was such a simple recipe that was quick and easy. I served this with jasmine rice and steamed broccoli for a well-rounded meal. Thanks for another delicious salmon recipe! A must make again. 🙂 

  34. What do you serve on the side with this? 

  35. I didn’t broil but 400 degrees and 18 minutes later, perfection!

  36. Made this tonight and it was excellent.  I added some pomegranate and orange salsa and brown rice.  A healthy and delicious dinner!

  37. Made this tonight and it was fantastic!  Thanks for a keeper of a recipe. 🙂

  38. I have made this twice now and I love it. It feels like cheating that anything this delicious can really be that easy to prepare and healthy. Thank you!!

  39. Can you make this in the oven instead of the broiler?

  40. I made this last night and it was DELICIOUS! I served it over brown rice, and doubled the recipe for the glaze so there would be extra to soak into the rice. The salmon was perfectly cooked and the flavors were unique. Thanks for another great recipe!

  41. I made this tonight for dinner and it was SO good! Me and my husband are newleyweds and this was so easy he said he could make it by himself next time. We both had seconds because it was so good! Thanks Gina ????

  42. Made this a couple of nights ago and it was super tasty! I have an Asian market nearby and was able to get the paste not the sauce. You didn’t really say much about the thinning process. I made up the recipe as listed but of course it was too thick; I thinned it with 1 tablespoon water but that was too much (doubled the recipe at that point without added water to make it thick again). Next, I’ll try 2 teaspoons or so water. Any comments? Is water the appropriate thinning agent? Are there other ingredients in the pre-made sauce I am missing out on? Thanks! And thanks for posting other Gochujang recipes as I now have this rather large jar…

  43. Never cooked salmon before… To get it to 145° we had to cook it so long the glaze nearly caught fire 

  44. DH loves my standard way of cooking salmon, so he complains if I cook it differently. But I am so sick of it! So I made this a few weeks ago and it got rave reviews from the husband. I’m making it again tonight!

  45. This is delicious but note- the sauce WILL catch on fire if your broiler is too hot/too close to the pan. I may have learned this the hard way.

  46. How is this recipe gluten free? Please read the ingredient list of the Gochujang sauce.

  47. Could you grill instead?

  48. This glaze was delicious! We had this salmon with the sesame oil roasted green beans from your cookbook, and it paired perfectly.

  49. Is there a toasted sesame oil or did you mean toasted sesame seeds?

  50. I made this last night for a friend and he liked it so much.
    I liked the different flavor and how easy and fast the salmon came out.  I served it on a rice medley added a little if the toasted sesame oil (just a light drizzle)to tie the rice to the fish)
    A little Broccoli on the side, it was great.

  51. Just made this for me and the hubby! Delicious! Will defo be making it again x

  52. We had this tonight and it was awesome! Served it with quinoa and roasted butternut squash and kale. Thanks for the great recipe.

  53. This is perfect! I have a tub of gochujang that I haven’t been making progress on (If only we could eat bibimbap every day…). I’ve got salmon on the menu this week, so I’ll have to try this! Looks delicious 🙂

  54. Just made this for dinner tonight and it was easy and delicious. I’m not a huge fan of salmon either so it’s nice to prepare it and enjoy it once in a while.  I tried to pin it but the pin button links to another recipe.  

  55. Hello! This recipe cannot be gluten free due to the Gochujang Sauce which has wheat flour and soy sauce. 

  56. Wow Gina.  It just so happens that today I tried a new place for lunch where I had my first Bibimbap — and one of he sauce choices was Gochujang.  Sticking with the familiar I had my healthy spicy chicken bowl, beautifully presented, with teriyaki, but next time it will be with the Gochujang — and I will ask for a little cup on the side to make the salmon! 

  57. I’m not a big fish eater, but love Korean food.  Could I substitute boneless, skinless chicken breasts?  How long would you suggest cooking?

  58. It is listed under the ingredients….unless she just added it: 1 lb (4- 4oz) wild salmon filets

  59. For those following a gluten-free diet, Amazon has Gochujang Korean Chili Sauce that is gluten-free.  From Chung Jung One.

  60. I’m guessing if it serves 4 you buy 1 pound of salmon?

  61. What is gochujang ?   Is there a substitute?

    • It’s a korean condiment, I linked to it above. If you can’t find it, perhaps sriracha would work although the flavor is different.

  62. What is morin and where does one find it? Or, what can be used in place of morin? Thanks!

  63. How much salmon should we use?  What type of cut?

  64. how much salmon did you use (in ounces)? recipe does not state and would like to know how far glaze goes. thanks!