Print

Flavorful Gochujang Honey Glazed Salmon

gochujang honey glazed salmon - featured image
Print Recipe

A quick and easy salmon recipe featuring a sweet and spicy gochujang honey glaze that caramelizes beautifully, delivering tender, flaky fish with a luscious sticky coating.

Ingredients

Scale
  • 4 skin-on salmon fillets, 6 ounces each (170g), preferably wild-caught
  • 3 tablespoons gochujang (Korean chili paste)
  • 2 tablespoons honey (wildflower honey recommended)
  • 1 tablespoon soy sauce (low-sodium preferred)
  • 1 tablespoon rice vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon sesame oil
  • 1 teaspoon fresh ginger, grated (optional)
  • 2 green onions, thinly sliced for garnish
  • 1 tablespoon toasted sesame seeds for garnish

Instructions

  1. In a mixing bowl, whisk together gochujang, honey, soy sauce, rice vinegar, minced garlic, sesame oil, and grated fresh ginger (if using) until thick but spreadable. Taste and adjust honey or vinegar if desired.
  2. Pat the salmon fillets dry with paper towels to remove excess moisture.
  3. Heat a non-stick skillet or cast iron pan over medium-high heat for about 2 minutes. Add a small drizzle of neutral oil like canola or grapeseed oil.
  4. Place salmon fillets skin-side down in the hot pan. Press gently with a spatula to keep skin flat. Cook for 4-5 minutes without moving until skin is crispy and edges turn opaque.
  5. Carefully flip the salmon fillets and cook for another 2 minutes until flesh starts to turn opaque.
  6. Using a basting brush, spread the gochujang honey glaze generously over each fillet. Lower heat to medium-low.
  7. Cook for another 2-3 minutes, spooning glaze from the pan onto the salmon occasionally until glaze thickens and caramelizes.
  8. Check for doneness; salmon should flake easily but remain moist. For thicker fillets, cover pan briefly or finish in a preheated 375°F (190°C) oven for 3-5 minutes.
  9. Serve immediately, garnished with sliced green onions and toasted sesame seeds.

Notes

Pat salmon dry before cooking for crispy skin and better glaze adherence. Lower heat when glazing to prevent burning sugars. If glaze thickens too much, add a splash of water or soy sauce to loosen. Leftovers keep well refrigerated for up to 2 days; reheat gently in a skillet to maintain moisture and glaze.

Nutrition

Keywords: gochujang, honey glazed salmon, Korean chili paste, easy dinner, weeknight meal, seafood, spicy salmon, sweet and spicy glaze

Find it online: https://prismtaste.com/flavorful-gochujang-honey-glazed-salmon-recipe-easy-homemade-dinner-idea/