Description

A flavorful Korean-inspired dish featuring salmon fillets marinated in a spicy, sweet, and savory gochujang sauce, then baked or grilled to perfection.

Ingredients

4 salmon fillets (about 6 oz each)
2 tablespoons gochujang (Korean red chili paste)
1 tablespoon soy sauce
1 tablespoon sesame oil
1 tablespoon honey
2 teaspoons rice vinegar
2 cloves garlic, minced
1 teaspoon grated fresh ginger
1 tablespoon olive oil (for baking or grilling)
Optional: sesame seeds and chopped green onions for garnish

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Instructions

Preheat the oven to 400°F (200°C) or heat a grill to medium-high.
In a bowl, whisk together gochujang, soy sauce, sesame oil, honey, rice vinegar, garlic, and ginger.
Place the salmon fillets in a shallow dish or zip-top bag and pour the marinade over them. Let marinate for at least 15–30 minutes.
Line a baking sheet with foil or parchment paper and lightly brush with olive oil, or oil the grill grates.
Place the salmon fillets skin-side down and bake for 12–15 minutes or grill for about 4–5 minutes per side, until the salmon is cooked through and flakes easily with a fork.
Garnish with sesame seeds and green onions if desired. Serve hot with rice or vegetables.

Notes

Marinate longer (up to 2 hours) for deeper flavor.
Adjust gochujang amount to control spice level.
Great served with steamed rice or roasted veggies.