Spicy Gochujang Glazed Salmon with Crispy Rice
Elevate your weeknight dinner with this exciting and flavorful Gochujang Glazed Salmon. The perfect balance of sweet, spicy, and savory coats the tender fish, served atop a bed of satisfyingly crispy rice for a delightful textural contrast. This is a restaurant-worthy dish that's surprisingly simple to create in your own kitchen.
Ingredients
- Salmon fillets, skin on or off4 pcs
- Sushi rice300 g
- Water, for rice400 ml
- Gochujang (Korean chili paste)3 tbsp
- Honey or maple syrup2 tbsp
- Soy sauce2 tbsp
- Sesame oil1 tbsp
- Rice vinegar1 tbsp
- Garlic, minced2 cloves
- Ginger, freshly grated1 tsp
- Vegetable oil, for frying3 tbsp
- Spring onions, sliced2 pcs
- Sesame seeds, for garnish1 tsp
Instructions
Cook the sushi rice according to package directions. Once cooked, press it firmly into a parchment-lined baking dish to a thickness of about 2 cm. Let it cool completely in the refrigerator for at least 30 minutes (or up to a day).
While the rice cools, prepare the glaze. In a small bowl, whisk together the gochujang, honey, soy sauce, sesame oil, rice vinegar, minced garlic, and grated ginger until smooth.
Remove the cooled rice from the dish and cut it into 4 equal rectangles. Heat 2 tbsp of vegetable oil in a large non-stick skillet over medium-high heat. Carefully place the rice rectangles in the pan and cook for 4-5 minutes per side, until golden brown and crispy. Remove and set on a plate.
Pat the salmon fillets dry with a paper towel and season lightly with salt and pepper. Add the remaining 1 tbsp of oil to the same skillet. Place the salmon in the pan, skin-side down if it has skin, and sear for 4-5 minutes.
Flip the salmon. Brush the tops generously with the gochujang glaze. Cook for another 2-4 minutes, depending on thickness, basting with more glaze during the last minute of cooking.
Serve each glazed salmon fillet on top of a crispy rice rectangle. Garnish with sliced spring onions and a sprinkle of sesame seeds before serving.