This baked spicy salmon glazed with gochujang is my new favorite salmon dish. Sweet, savory, and not too spicy. It's simple to make and doesn't require marination.
If you've been following my Instagram stories, you probably noticed that I often make a lot of Korean dishes as part of our weekly rotation. It's because I am obsessed with Korean food! There I said it.
I love it as much as I love Filipino food. That is a fact and I'm not apologetic about it.
So if you love Korean flavors as much as I do then you are going to enjoy this recipe!
Why you'll love this Spicy Salmon Recipe
- It's a small batch recipe good for two servings but can easily be scaled up.
- The glaze is not insanely spicy and has a perfect balance of sweet and salt.
- Simple to make with minimal prep which means fewer dishes to wash.
- Baked in foil leaving you with no pans to wash.
Gochujang Salmon Glaze
To make the sweet and spicy glaze, you will need:
- Gochujang - available in most Asian stores or online. Use hot or medium-hot based on preference.
- Soy sauce - I recommend using Kikkoman soy sauce. If you're watching your salt intake, you can also use the low-sodium kind.
- Sesame oil - makes the glaze fragrant.
- Mirin - gives mild acidity to the glaze. You can substitute with a little vinegar if not available.
- Water - loosens the consistency of the glaze making it pourable.
- Sugar - balances the spice and salt of gochujang.
- Garlic - for extra flavor and to make the salmon less fishy.
How to make Spicy Salmon with Gochujang
Prepare the salmon: Take the salmon out of the fridge 20 minutes before cooking. Remove any pin bones left using a tweezer or jewelry plier. Season both sides with salt.
Preheat the oven to 400F/200c then grease the foil with vegetable oil to prevent the salmon from sticking.
Make the sauce simply by whisking all the ingredients together in a bowl. Taste and adjust sugar/soy sauce based on preference. If it's too spicy for your liking, just add a little bit more water. Not spicy enough? Add more gochujang or Korean pepper flakes.
Glaze the salmon on top and the sides. Don't worry about the sauce overfilling. You can scoop them out later on then drizzle over warm rice.
Bake the salmon then broil in the last few minutes to char the edges. This will also make the sauce slightly sticky.
As with most Asian dishes, this spicy salmon is best served with a warm cup of rice. Yum! For sides, I love it with sliced cucumbers to neutralize the spice or stir-fried vegetables like zucchini with minimal seasoning.
Love Asian flavors? Try these recipes!
- Sushi Salmon Bake
- Emergency Korean Bibimbap
- Salmon Teriyaki Fried Rice
- Thai Basil Beef Zucchini Stir-fry
- Quick and Easy Beef Stir-fry
- Sweet and Sour Chicken with Pineapple
- Pork Fried Rice
- Quick and Easy Korean Beef Bulgogi
- Ground Pork and Green Bean Stir fry
- Brown Fried Rice with Chinese Sausage
Baked Spicy Salmon with Gochujang
- 2 salmon fillets (skin-on, 5-6 oz each/ 150 to 180g)
- 2 teaspoon vegetable oil
- green onion (finely chopped)
- mild green chili or jalapeno (sliced)
- Pre-heat oven to 200c. Lightly coat foil/ baking pan with vegetable oil.
- Season salmon fillets with salt. Place in the baking pan skin side down.
- Whisk all the marinade ingredients in a bowl until sugar is completely dissolved. Taste and adjust soy sauce/sugar/gochujang based on preference.
- Brush evenly over the salmon including the sides. Top with slice green chilies.
- Bake for 12 to 15 minutes or to the desired doneness. Broil in the last 3 minutes for charred edges. Don't overcook. Sprinkle with onion leaves. Serve and enjoy!
Recipe Notes and Tips:
- Mirin - substitute with 1 teaspoon vinegar if not available. Add a little bit more sugar to the sauce if needed.
- Baking time - adjust depending on the thickness of the salmon. A thicker cut may need a longer baking time and of course, thinner cuts will need shorter baking time.
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