Save to Pinterest The first time I made this, my apartment smelled like a Korean street food stall met a California sushi bar. I'd been watching those soothing meal prep videos online and decided to create my own version. The glaze bubbled up thick and glossy on the salmon, and I knew this was going to be a weeknight game-changer before I even took a bite.
My roommate wandered into the kitchen while the salmon was under the broiler, catching that caramelized gochujang aroma. She ended up making her own version the next day, and now we both keep jars of gochujang in our fridges at all times. Its the kind of meal that makes you feel put together even on chaotic days.
Ingredients
- Salmon fillets: Skin removed helps the glaze penetrate better, but skin on works too if you prefer crispy texture
- Salt and pepper: Simple seasoning lets the glaze shine without competing flavors
- Gochujang: This Korean chili paste brings heat, depth, and a slight fermentation tang you cant replicate
- Orange juice: Fresh squeezed matters here it balances the heat with bright acidity
- Soy sauce: Adds essential umami and saltiness to tie everything together
- Honey: Natural sweetness that caramelizes beautifully under the broiler
- Rice vinegar: Subtle acidity that cuts through the richness of the salmon
- Sesame oil: Toasted variety adds that signature nutty Korean flavor
- Fresh ginger: Grated releases more aromatic oils than minced
- Garlic: One clove provides enough background warmth without overpowering
- Short grain rice: Stickier texture holds the bowl together better than long grain
- Cucumber: Thin slices offer cooling crunch against spicy salmon
- Avocado: Creaminess balances the heat and adds richness
- Roasted nori: Ocean flavor and crispy texture make every bite interesting
- Sesame seeds: Toasted adds nutty crunch and visual appeal
- Scallions: Fresh onion brightness cuts through the glaze
Instructions
- Preheat your oven:
- Get it to 200°C and line a baking sheet with parchment for easy cleanup
- Season the salmon:
- Sprinkle salt and pepper on both sides, then place fillets on the prepared tray
- Whisk the glaze:
- Combine gochujang, orange juice, soy sauce, honey, rice vinegar, sesame oil, ginger, and garlic until smooth
- Glaze and bake:
- Brush half the mixture over salmon and bake 12 to 14 minutes until it flakes easily
- Prep while it cooks:
- Slice cucumber, avocado, and scallions while salmon roasts
- Broil for sticky finish:
- Brush remaining glaze on cooked salmon and broil 1 to 2 minutes until bubbly and caramelized
- Build your bowls:
- Divide warm rice between bowls and top with salmon and all your prepared toppings
- Serve right away:
- The contrast between hot salmon and cool toppings is magic
Save to Pinterest This became my go to dinner after long days at work. Something about the combination of warm salmon, cool vegetables, and that sticky glaze feels like a hug in bowl form. I've served it to friends who swore they didn't like spicy food, and they went back for seconds.
Make It Yours
Tofu works beautifully as a substitute, just press it first and adjust cooking time. The glaze is versatile enough to make anything taste good.
Rice Wisdom
Short grain rice's natural clinginess helps every bite pick up some glaze. If you're using long grain, toss it with a teaspoon of rice vinegar after cooking.
Serving Suggestions
A cold glass of crisp white wine cuts through the heat perfectly. Add quick pickled carrots or extra vegetables if you want more color.
- Pickle cucumber slices in rice vinegar for 15 minutes before serving
- Keep extra glaze in the fridge for drizzling over rice
- Crush nori sheets over the top for extra crunch
Save to Pinterest Hope this bowl brings you as many cozy weeknight moments as it has for me.
Recipe Questions
- → What is gochujang and how does it affect the flavor?
Gochujang is a Korean chili paste that adds a rich umami depth with a balanced spicy and slightly sweet flavor, enhancing the glaze’s complexity.
- → Can I bake the salmon without skin?
Yes, baking skinless salmon fillets ensures even cooking and allows the glaze to fully coat the fish for a sticky finish.
- → What can I substitute for gochujang if unavailable?
Try mixing miso paste with a bit of chili powder and honey to mimic the sweet-spicy umami profile of gochujang.
- → How should I prepare the rice for this dish?
Use warm short-grain rice for a soft, slightly sticky base that complements the sticky glaze and fresh toppings well.
- → Are there alternative toppings to try?
Pickled ginger, shredded carrots, or edamame add color, crunch, and extra freshness if you want to vary the bowl.