Gochujang Salmon Recipe

Gochujang-glazed salmon fillets baked with asparagus on a sheet pan, topped with sesame seeds, chopped green onions, and lemon slices.

5 from 3 votes

Gochujang Salmon Recipe

Sweet, spicy, and bold—this Gochujang Salmon is a total weeknight win. It’s coated in a garlicky Korean chili glaze that’s poured right over the top, then baked until perfectly caramelized. Bonus: it all happens on one pan!

Prep Time10

Cook Time12

Total Time25

Course: Seafood/Salmon recipes

Cuisine: Korean

Keyword: baked salmon recipes, gochujang salmon

Servings:

Author: Tatiana

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

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in the oven or air fryer to keep the salmon moist. Avoid over-microwaving, as it can dry out the fish. The asparagus may soften a bit but will still be full of flavor.

Nutrition