This spicy-sweet Gochujang Salmon with Asparagus is one of those magical recipes that feels fancy but takes almost zero effort. The gochujang glaze brings a bold kick of heat, balanced out with honey, soy sauce, garlic, and just a hint of sesame. It’s everything you want in a weeknight dinner—flavor-packed, fast, and only one pan to clean.
The salmon gets baked until it’s perfectly tender and flaky, and the asparagus roasts right alongside it, soaking up all that garlicky, savory goodness. It’s light, nourishing, and totally satisfying. Serve it with Jasmine Rice, quinoa, or just as-is—you really can’t go wrong.
✅What You’ll Need
- Salmon – Use 4 fillets, about 6 oz each. Skin-on or skinless both work—just choose what you prefer. Wild-caught has a firmer texture and richer flavor, while farmed salmon is milder and often more budget-friendly.
- Asparagus – If it isn’t in season, swap in broccolini, green beans, or even zucchini slices.
- Gochujang – This Korean fermented chili paste brings the heat and umami. Look for it in the international aisle of most major grocery stores, at Asian markets, or online. If you need a substitute, try a mix of an equal amount of hoisin sauce mixed with ½ teaspoon of cayenne pepper.
- Soy Sauce – For a gluten-free version, use tamari or coconut aminos.
- Honey – Balances out the spice and gives the glaze that glossy, caramelized finish. Maple syrup or agave work as alternatives.
- Garlic & Ginger – Fresh is best for maximum flavor.
- Rice Vinegar or Lime Juice – Both add acidity to cut through the richness. Use whichever you have on hand—lemon juice also works if needed.
- Sesame Oil –You can find it in the Asian aisle or with specialty oils.
🔪How to Make It
Full instructions and measurements are in the recipe card below.
Make the glaze – Just whisk everything together in a bowl. Easy.
Season the salmon and place it on the baking sheet.
Pour the gochujang glaze over the salmon.
Toss the asparagus with oil, salt, and pepper and arrange them on the sheet.
Bake for 12–15 minutes until the salmon is cooked through and the asparagus is tender.
Air Fryer Gochujang Salmon
To make it in the air fryer, preheat your air fryer to 400°F (200°C). Line the basket with parchment or lightly spray with oil. Pat salmon fillets dry, season with salt and pepper, and brush generously with the gochujang glaze. Place in the basket (skin-side down if using skin-on), and air fry for 8–10 minutes, depending on thickness, until the salmon is cooked through and flakes easily with a fork. For extra caramelization, brush with a little more glaze during the last 2 minutes.
✨Substitutions & Variations
- Top with sliced green onions or toasted sesame seeds for extra flair.
- Swap asparagus for broccolini, green beans, or zucchini.
- No gochujang? Try hoisin sauce with cayenne pepper.
- Add a splash of orange juice to the glaze for a citrusy twist.
🍽️ What to Serve With It
- A scoop of steamed jasmine rice or garlic butter noodles
- Quick cucumber salad or a crunchy slaw
- Or just enjoy it straight from the pan (no judgment)
🗄️Leftovers and Storage
Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in the oven or air fryer. Avoid microwaving too long to keep the salmon from drying out. The asparagus might get softer, but it'll still taste amazing.
Looking for more information on salmon preparation and storage? Visit our Everything You Need to Know About Salmon page for detailed insights.
Next Up: More Salmon Dishes That Deliver!
Salmon with Lemon Butter Cream Sauce
Baked Salmon and Asparagus in foil
Baked Salmon with Potatoes and Vegetables
Parmesan Crusted Salmon with Mayo
Baked Blackened Salmon with Mango Avocado Salsa
If you tried this salmon recipe, don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ rating below—it really helps and we’d love to hear what you think! 😊
Gochujang Salmon Recipe
Ingredients
Salmon
- 4 salmon fillets about 6 oz. each
- salt and black pepper to taste
Gochujang Glaze
- 2 tablespoons gochujang Korean chili paste
- 1 tablespoon soy sauce or tamari for gluten-free
- 2 tablespoons honey or maple syrup
- 2 teaspoons sesame oil
- 1 tablespoon rice vinegar or lime juice
- 2 cloves garlic minced
- 1 teaspoon fresh ginger grated (optional but recommended)
Asparagus
- 16 ounces asparagus ends trimmed
- 1 tablespoon olive oil
- salt and pepper to taste
- Optional: squeeze of lemon after roasting
Instructions
- Preheat the oven to 400°F (200°C) °F. Line a baking sheet with parchment paper or lightly grease it with olive oil.
- In a small bowl, whisk together 2 tablespoons gochujang, 1 tablespoon soy sauce, 2 tablespoons honey, 2 teaspoons sesame oil, 1 tablespoon rice vinegar, 2 cloves garlic (minced), and 1 teaspoon fresh ginger (minced) until smooth.
- Pat 4 salmon fillets dry with paper towels and season lightly with salt and black pepper. Place the fillets on one side of the baking sheet, skin-side down.
- Pour the Gochujang glaze over the salmon fillets.
- On the other side of the sheet, toss 16 ounces asparagus with 1 tablespoon olive oil, salt and pepper. Spread them in a single layer.
- Bake in the preheated oven for 12-15 minutes, or until the salmon flakes easily and the asparagus is tender.(Optional): For a caramelized finish, broil for an additional 1–2 minutes—watch closely so it doesn’t burn!
- Plate the salmon and asparagus with steamed rice or quinoa. Garnish with sesame seeds, chopped green onions, or a squeeze of lemon if desired.
Notes
Nutrition
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Marcus says
Made this for a date night and it was a hit! The gochujang added a smoky heat that paired beautifully with salmon. Looks fancy but super easy.
Tatiana says
Date night win! 🥂 Thanks, Marcus—I’m glad you both loved it.