Gochujang SaLmon
Gochujang SaLmon is a easy Korean recipe that serves 2. 350 calories per serving. Recipe by teekeatz on YouTube.
Prep: 7 min | Cook: 8 min | Total: 25 min
Cost: $6.97 total, $3.48 per serving
Ingredients
- 2 pieces Salmon Fillet (6‑oz each, skin‑on, fresh)
- 2 tablespoons Gochujang (Korean red pepper paste)
- 1 tablespoon Miso Paste (White (shiromiso) preferred)
- 1 teaspoon Garlic (Minced fresh garlic)
- 1 tablespoon Soy Sauce (Low‑sodium preferred)
- 1 tablespoon Mirin (Sweet Japanese rice wine)
- 1 tablespoon Granulated Sugar (Adjust to taste)
- 1 teaspoon Sesame Seeds (Toasted, for garnish)
Instructions
Make the glaze
In a mixing bowl combine gochujang, miso paste, minced garlic, soy sauce, mirin, and granulated sugar. Whisk until the mixture is smooth and glossy.
Time: PT5M
Prepare the salmon
Pat the salmon fillets dry with paper towels. Place them skin‑side down on a parchment‑lined baking sheet.
Time: PT2M
Brush on the glaze
Using a basting brush, generously coat the top and sides of each fillet with the prepared glaze.
Time: PT2M
Preheat the broiler
Set the oven to the broil setting and let it preheat for about 2 minutes. Position the rack 6‑8 inches below the heating element.
Time: PT2M
Temperature: High broil
Broil the salmon
Broil the glazed salmon for 5‑10 minutes, depending on thickness, until the glaze is bubbling and the fish flakes easily with a fork. Watch closely after 5 minutes to avoid burning.
Time: PT8M
Temperature: High broil
Finish and serve
Remove the salmon from the oven, brush a second thin layer of glaze if desired, and sprinkle toasted sesame seeds over the top. Let rest 2 minutes before serving.
Time: PT1M
Nutrition Facts
- Calories
- 350
- Protein
- 30 g
- Carbohydrates
- 10 g
- Fat
- 20 g
- Fiber
- 1 g
Dietary info: Gluten‑free (use tamari instead of regular soy sauce), Dairy‑free, Keto‑friendly
Allergens: Fish (salmon), Soy (soy sauce, miso), Sesame
Ingredient Substitutions
- Instead of Salmon Fillet: Trout fillet, Arctic char
- Instead of Gochujang: Sriracha mixed with 1 tsp miso, Korean chili paste (chili bean sauce)
- Instead of Miso Paste: Soy sauce (adds saltiness), Tamari
- Instead of Garlic: Garlic powder (¼ tsp), Shallots, minced
- Instead of Soy Sauce: Tamari (gluten‑free), Coconut aminos
- Instead of Mirin: Rice vinegar + ½ tsp sugar, Sake + ½ tsp sugar
- Instead of Granulated Sugar: Honey (¾ tbsp), Maple syrup (¾ tbsp)
- Instead of Sesame Seeds: Chopped peanuts, Toasted pumpkin seeds
Equipment Needed
- Mixing Bowl
- Whisk
- Basting Brush
- Baking Sheet
- Parchment Paper (optional)
- Tongs
- Oven Mitts
Critical Steps — Do Not Skip
- Whisking the glaze until smooth
- Coating the salmon evenly with glaze
- Monitoring broil time to prevent burning
Chef Tips from the Video
- Leave the skin on; it protects the flesh and becomes deliciously crisp when broiled.
- For extra smoky flavor, add a pinch of smoked paprika to the glaze.
Troubleshooting
Glaze is too thick to brush.
Thin it with a teaspoon of water or additional mirin until it reaches a pourable consistency.
Salmon is dry after broiling.
Reduce broiling time; salmon should be removed while still slightly pink in the center, as it will continue to cook from residual heat.
Glaze burns before the salmon is cooked through.
Lower the oven rack a few inches or cover the fillet loosely with foil after the glaze starts to brown.
Storage
Refrigerator: Store leftovers in an airtight container for up to 2 days.
Freezer: Freeze cooked salmon in a sealed bag for up to 1 month; reheat gently.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the glaze up to 2 days ahead and store it in a sealed jar in the refrigerator.
- You can marinate the salmon in the glaze for up to 30 minutes before cooking for deeper flavor.
Frequently Asked Questions
What is the cultural significance and history of Gochujang Glazed Salmon in Korean cuisine?
Gochujang, a fermented red‑pepper paste, is a staple in Korean cooking, providing sweet, salty, and umami depth. While salmon is not traditionally Korean, modern Korean‑American chefs often pair it with gochujang to create a fusion dish that showcases the bold flavor of the paste on a rich, fatty fish.
What are the traditional regional variations of gochujang‑based fish dishes in Korea?
In the coastal regions of Korea, gochujang is sometimes mixed with soy sauce and sugar to glaze grilled mackerel (godeungeo) or croaker. The glaze may include fermented soybean paste (doenjang) or rice wine, creating subtle regional twists that differ from the sweeter, miso‑enhanced version used here.
How is Gochujang Glazed Salmon traditionally served in Korean meals?
It is typically served as a main protein alongside steamed rice, kimchi, and assorted banchan (small side dishes). The sweet‑spicy glaze pairs well with the cool, acidic bite of kimchi and the neutral flavor of rice.
What occasions or celebrations is Gochujang Glazed Salmon associated with in Korean culture?
While not tied to a specific holiday, gochujang‑glazed fish is popular for family gatherings and festive meals because it looks vibrant and offers a luxurious feel without extensive preparation.
What other Korean dishes pair well with Gochujang Glazed Salmon?
Serve it with classic Korean sides such as japchae (stir‑fried glass noodles), seasoned spinach (sigeumchi namul), or a simple cucumber‑soy dressing salad to balance the richness of the salmon.
What makes Gochujang Glazed Salmon special compared to other Korean fish preparations?
The combination of gochujang, miso, and mirin creates a layered sweet‑spicy‑umami glaze that caramelizes quickly under the broiler, giving the salmon a glossy, slightly charred crust while keeping the interior moist—a contrast to traditional grilled or pan‑seared Korean fish.
How has the use of gochujang on salmon evolved in modern Korean‑American cooking?
Modern Korean‑American chefs have embraced gochujang as a versatile glaze for non‑traditional proteins like salmon, incorporating Western techniques such as broiling. This evolution reflects a blend of Korean flavor foundations with quick, health‑focused cooking methods popular in the U.S.
What are common misconceptions about Gochujang Glazed Salmon?
A common myth is that gochujang is extremely hot; in reality, it offers moderate heat balanced by sweetness and umami. Another misconception is that the dish must be heavily spiced—adjusting sugar or using milder gochujang can tailor the heat to personal taste.
What are the most common mistakes to avoid when making Gochujang Glazed Salmon?
Avoid over‑cooking the salmon; it should be removed while still slightly pink inside. Also, don’t let the glaze burn—watch the broiler closely and adjust rack height if needed. Finally, ensure the glaze is well‑mixed so there are no clumps of miso or gochujang.
Why does this Gochujang Glazed Salmon recipe use mirin instead of rice vinegar?
Mirin adds a gentle sweetness and a subtle depth that balances the heat of gochujang, whereas rice vinegar would introduce more acidity. The sweet‑savory profile helps the glaze caramelize beautifully under the broiler.
Can I make Gochujang Glazed Salmon ahead of time and how should I store it?
Yes, you can prepare the glaze up to two days in advance and keep it refrigerated. Cooked salmon can be stored in an airtight container in the fridge for up to 2 days or frozen for up to a month; reheat gently to retain moisture.
What does the YouTube channel teekeatz specialize in?
The YouTube channel teekeatz focuses on quick, approachable Asian‑inspired home cooking, often highlighting Korean flavors and simple techniques that fit busy lifestyles.
How does the YouTube channel teekeatz's approach to Korean cooking differ from other Korean cooking channels?
teekeatz emphasizes minimal equipment, short prep times, and fusion twists—like using a broiler for a traditionally grilled dish—making Korean flavors accessible to cooks who may not have a grill or extensive pantry.
Last updated: September 3, 2026
