Gochujang Salmon (Crispy Skin & Sticky Glaze)
This 25 minute Korean Gochujang Salmon is the ultimate weeknight dinner. Featuring a sweet, spicy, savory glaze and perfectly crispy skin, it’s faster than takeout and tastes incredible over rice.
Ingredients
- 3-4 tablespoons gochujang paste
- 2 cloves garlic minced
- ½ lime juiced
- 1 tablespoon honey
- ½ tablespoon sesame oil
- ½ tablespoon low sodium soy sauce
- ½ tablespoon rice wine vinegar
- ½ teaspoon red pepper flakes optional, for extra heat
- 4 6-8 ounce salmon filets, skin on
- 1 tablespoon olive oil or avocado oil
- Salt and black pepper to taste
- Sesame seeds for garnish
- Sliced green onions for garnish
Instructions
- Preheat your oven to 400 degrees F.
- In a small bowl, whisk together the gochujang, minced garlic, lime juice, honey, sesame oil, soy sauce, rice wine vinegar, and red pepper flakes until smooth. Set aside.
- Pat the salmon filets completely dry with a paper towel. Season generously on both sides with salt and pepper.
- Heat the olive oil in a large cast iron skillet over high heat until shimmering.
- Carefully place the salmon in the skillet, skin side down. Sear without moving for 3 minutes to brown the skin.
- While the salmon is searing, brush the flesh side of the filets with the gochujang glaze, dividing it evenly.
- Transfer the skillet directly to the preheated oven. Roast for 8-10 minutes, or until the salmon reaches your desired internal temperature (125°F for medium-rare, 135°F for medium).
- Remove the skillet from the oven (remember, the handle is hot!). Let the salmon rest in the pan for 5 minutes.
- Garnish with sesame seeds and sliced green onions. Serve warm over rice or with vegetables.
Notes
- Cooking Temps: For juicy salmon, aim for 125°F. The temperature will rise 3-5 degrees as it rests.
- Skinless option: If using skinless salmon, sear for 2 minutes per side on the stovetop before transferring to the oven.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
- No cast iron? Use any oven safe skillet. Wrap plastic or rubber handles in foil first.