Gochujang Glazed Salmon

Gochujang Glazed Salmon

Recipe from  Ed Kernan

Roasted Steak with Chimichurri

If you, like me, find the spicy-funky-sweet allure of gochujang mystifying and slightly addicting, you’re going to love this easy, weeknight salmon recipe. The salmon has just enough of its own flavor profile to stand on its own, but it takes on the glaze’s flavor perfectly. The glaze helps prevent messing up or overcooking the salmon. Well basted, the salmon is not likely to dry out, and a mouthwatering, slightly-caramelized exterior is the reason why. Serve this with a scoop of rice, bitter greens, or whatever else your heart desires. 

Prep time

5 minutes

Cook time

15 minutes



What You'll Need


For the Salmon 

  • 2 salmon filets, skin on (6 to 8 ounces each)
  • Vegetable oil

For the Glaze 

  • 3 tablespoons gochujang paste
  • 1 tablespoon sesame oil
  • 1 tablespoon honey
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon fresh ginger, grated
  • 1 teaspoon lime juice
  • 1 teaspoon soy sauce


Step 1

Preheat the oven to 205°C on Grill.

Step 2

Mix together all ingredients for the glaze. 

Step 3

Rinse salmon and pat dry. Rub a little oil on the skin side of the salmon. Place salmon on the bake pan (skin side down), brush with the glaze, and place on the bottom rack position. Cook for 10 minutes. Set glaze aside.

Step 4

Remove the tray from the oven and turn the temperature up to 235°C. Brush another layer of glaze on the salmon and place back in the oven in the top rack position. Cook for about 5 more minutes, until the salmon has reached an internal temperature of 60°C.

Step 5

Remove from the oven and serve.

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