Gochujang-Glazed Salmon with Garlic Spinach
Gochujang-Glazed Salmon with Garlic Spinach is a easy Korean recipe that serves 2. 350 calories per serving. Recipe by EatingWell on YouTube.
Prep: 5 min | Cook: 10 min | Total: 20 min
Cost: $8.12 total, $4.06 per serving
Ingredients
- 2 pieces Salmon Fillet (6‑oz each, skin on, thawed if frozen)
- 2 tablespoons Gochujang (Korean red chili paste, preferably fermented)
- 1 teaspoon Fresh Ginger (finely grated)
- 3 cloves Garlic (2 cloves for glaze, 1 clove for spinach, minced)
- 1 tablespoon Honey (raw or light honey)
- 2 teaspoons Olive Oil (for searing salmon and sautéing spinach)
- 4 cups Fresh Spinach (loosely packed, washed and dried)
- ½ teaspoon Salt (for seasoning salmon)
- ¼ teaspoon Black Pepper (freshly ground)
Instructions
Prepare the Gochujang Glaze
In a mixing bowl combine gochujang, grated ginger, minced garlic (2 cloves), and honey. Stir until smooth.
Time: PT2M
Season the Salmon
Pat salmon fillets dry with paper towels. Sprinkle both sides with salt and black pepper.
Time: PT1M
Sear the Salmon Skin‑Side First
Heat the skillet over medium‑high heat, add 1 teaspoon olive oil, and when shimmering, place salmon skin‑side down. Cook 4 minutes without moving.
Time: PT4M
Temperature: Medium‑high heat
Glaze and Finish the Salmon
Flip the salmon, brush the prepared glaze over the flesh side, and cook another 4 minutes, basting once more halfway through.
Time: PT4M
Temperature: Medium‑high heat
Sauté Garlicky Spinach
While salmon finishes, add remaining 1 teaspoon olive oil to a second pan, sauté the remaining minced garlic (1 clove) for 30 seconds, then add spinach. Toss for 2‑3 minutes until wilted but still bright green.
Time: PT3M
Temperature: Medium heat
Plate and Serve
Transfer salmon to a plate, spoon any remaining glaze from the pan over the top, and serve alongside the garlicky spinach.
Time: PT1M
Nutrition Facts
- Calories
- 350
- Protein
- 30g
- Carbohydrates
- 10g
- Fat
- 20g
- Fiber
- 2g
Dietary info: Gluten-Free (use gluten‑free gochujang), Dairy-Free, High-Protein, Low-Carb
Allergens: Fish, Honey
Ingredient Substitutions
- Instead of Salmon Fillet: Trout fillet, Arctic char fillet
- Instead of Gochujang: Sriracha mixed with miso, Korean chili powder + soy sauce
- Instead of Fresh Ginger: Ground ginger (½ tsp)
- Instead of Garlic: Garlic paste (½ tsp)
- Instead of Honey: Maple syrup, Agave nectar
- Instead of Olive Oil: Grapeseed oil, Canola oil
- Instead of Fresh Spinach: Baby kale, Swiss chard leaves
- Instead of Salt: Sea salt, Kosher salt
- Instead of Black Pepper: White pepper
Equipment Needed
- Mixing Bowl
- Skillet
- Spatula
- Measuring Spoons
- Knife
- Cutting Board
- Plate
Critical Steps — Do Not Skip
- Mix the gochujang glaze until fully smooth; lumps cause uneven flavor.
- Cook salmon skin‑side first to achieve a crispy crust.
- Do not overcook salmon; it should flake easily and reach 145°F internal temperature.
- Sauté spinach just until wilted to keep texture and color.
Chef Tips from the Video
- Pat the salmon dry and lightly oil the skin for maximum crispness.
- Add a splash of rice vinegar to the glaze for extra brightness.
- Use a high‑smoke‑point oil like grapeseed if you prefer an even higher sear.
Troubleshooting
Salmon sticks to the pan and skin tears.
Make sure the pan and oil are hot before adding the fish, and pat the salmon completely dry. Use a thin, flexible fish spatula to lift gently.
Spinach becomes soggy and watery.
Cook over medium heat and do not add extra liquid; remove from heat as soon as it wilts and drain any excess moisture.
Storage
Refrigerator: Store in an airtight container for up to 2 days.
Freezer: Not recommended; texture of salmon and spinach degrades.
Room temperature: Can sit at room temperature for up to 2 hours.
Make-Ahead Tips
- Prepare the gochujang glaze up to 24 hours ahead and refrigerate; bring to room temperature before using.
- Spinach can be sautéed ahead and reheated gently over low heat.
Frequently Asked Questions
What is the cultural significance and history of gochujang glazed salmon in Korean cuisine?
Gochujang is a staple fermented chili paste in Korean cooking, traditionally used in stews, bibimbap, and marinades. While salmon is not a historic Korean staple, the modern fusion of gochujang glaze with salmon reflects Korea’s contemporary embrace of global seafood and health‑focused dishes.
What are traditional regional variations of Korean salmon dishes in Korean cuisine?
In coastal regions like Jeju, grilled fish is often brushed with a simple soy‑soy sauce glaze. In mainland Korea, spicy gochujang‑based marinades are applied to mackerel or trout, creating a sweet‑spicy flavor similar to this salmon recipe.
How is gochujang glazed salmon traditionally served in Korean households?
It is typically served hot with steamed rice, a side of kimchi, and assorted banchan (small side dishes). The garlicky spinach in this recipe mimics the common Korean practice of serving sautéed leafy greens as a nutritious side.
What occasions or celebrations is gochujang glazed salmon associated with in Korean culture?
While not tied to a specific holiday, Korean families often serve special fish dishes like this during birthdays, anniversaries, or festive gatherings to symbolize abundance and good health.
What other Korean dishes pair well with gochujang glazed salmon?
Pair it with classic Korean sides such as kimchi, japchae (stir‑fried glass noodles), or a simple cucumber‑soy salad. A bowl of hot rice or a light miso soup also complements the sweet‑spicy profile.
What makes gochujang glazed salmon special or unique in Korean cuisine?
The combination of fermented gochujang’s deep umami with honey’s sweetness creates a balanced glaze that highlights the rich, buttery texture of salmon, offering a modern twist on traditional Korean heat without overwhelming the fish.
How has the use of gochujang in Western home cooking evolved over time?
Gochujang has moved from a niche Korean pantry item to a mainstream condiment in Western supermarkets, inspiring fusion recipes like this salmon dish that blend Korean flavors with familiar Western proteins.
What are the most common mistakes to avoid when making gochujang glazed salmon?
Common errors include overcooking the salmon, which makes it dry, and using too high heat that burns the glaze. Keep the pan at medium‑high, monitor the caramelization, and remove the fish once it flakes easily.
Why does this recipe use a quick glaze instead of a long‑marinate method?
The glaze combines gochujang, ginger, garlic, and honey, which all dissolve and meld instantly, allowing the salmon to absorb flavor during cooking. A long marinate isn’t needed because the high heat caramelizes the sugars, delivering depth in just minutes.
What does the YouTube channel EatingWell specialize in?
The YouTube channel EatingWell focuses on nutritious, balanced meals that are quick to prepare, emphasizing whole‑food ingredients, seasonal produce, and health‑forward cooking techniques for everyday home cooks.
Last updated: September 4, 2026
