World Kitchen
Gochujang-Honey Baked Salmon
This Gochujang-Honey baked salmon is a brilliant realization of the booming 'swicy' (sweet and spicy) flavor trend. During the high-temperature baking process, the honey caramelizes gently on the fish's surface, creating a gorgeous glossy lacquer that locks all the natural juices inside. The rich, fermented gochujang paste infuses the dish with a deep spicy warmth and an intense umami backbone, which beautifully balances the natural richness of the red fish. The salmon turns out extraordinarily tender, moist, and literally melts in your mouth. This is a restaurant-quality masterpiece that requires minimal effort but guarantees an explosion of culinary emotions.
Dishday
Recipe overview
- Total time
- 17 min
- Prep
- 5 min
- Cooking
- 12 min
- Servings
- 4
- Difficulty
- Easy
- Cuisine
- World Kitchen
Nutrition
per serving
- Calories
- 420 kcal
- Protein
- 26 g
- Fat
- 24 g
- Carbs
- 18 g
- Fiber
- 1 g
Step by step
Method
- 01
Preheat the oven to 200°C (convection mode)
Preheat the oven to 200°C (convection mode). Rinse the portioned salmon fillets under cool water and thoroughly pat them dry on all sides with paper towels to remove surface moisture.
- 02
Line a baking sheet with a piece of parchment paper and light…
Line a baking sheet with a piece of parchment paper and lightly grease it with olive oil to prevent the fish skin from sticking during baking.
- 03
Arrange the salmon fillets onto the parchment skin-side down,…
Arrange the salmon fillets onto the parchment skin-side down, leaving space between pieces. Use a pastry brush to generously and evenly coat the top and sides of each fillet with the pre-made gochujang-honey glaze.
- 04
Bake in the preheated oven for 10-12 minutes
Bake in the preheated oven for 10-12 minutes. You'll know the salmon is done when the glaze begins to bubble and darken slightly along the edges, and the flesh easily flakes with a fork.
- 05
While the fish is baking, finely chop the green onions into t…
While the fish is baking, finely chop the green onions into thin rounds. Remove the salmon from the oven, squeeze fresh lime juice over it, and garnish with the scallions and toasted sesame seeds right on the sheet.
Dishday
Useful advice
Cooking tip
To ensure the glaze adheres flawlessly and doesn't run off, make sure to thoroughly pat the salmon fillets dry with paper towels before applying the sauce.
How to serve
Serve the salmon hot on a bed of fluffy white rice or with blanched broccoli, drizzling any remaining pan juices over the top and scattering scallions.
How to store
The cooked salmon can be stored in the refrigerator in an airtight container for up to 24 hours, but reheat gently to prevent the fish from drying out.
Note
If your honey is too thick or crystallized, warm it in the microwave for 10 seconds until fluid before blending it into the sauce base.
