Honey-Gochujang Glazed Salmon
This vibrant dish combines the spicy-sweet depth of Korean gochujang with succulent salmon for a truly exciting flavor profile. Perfectly balanced with charred scallion rice, it’s a modern twist on a classic protein that will elevate your week 24 dinner routine with bold, umami-rich notes.
Ingredients
- Salmon fillets4 pcs
- Gochujang (Korean chili paste)2 tbsp
- Honey2 tbsp
- Soy sauce1 tbsp
- Rice vinegar1 tbsp
- Fresh ginger, grated1 tsp
- Jasmine rice300 g
- Spring onions1 bunch
- Sesame oil1 tbsp
Instructions
In a small bowl, whisk together the gochujang, honey, soy sauce, rice vinegar, and grated ginger until smooth.
Rinse the jasmine rice and cook according to package instructions. Once done, fluff with a fork and keep warm.
Heat a non-stick pan over medium-high heat with a little oil. Season salmon with salt and sear skin-side down for 4 minutes. Flip and brush the top generously with the gochujang glaze.
Continue cooking for 3-4 minutes, applying more glaze, until the salmon is cooked through and the sauce is bubbling and slightly caramelized.
In a separate hot pan, toss chopped spring onions with sesame oil for 2 minutes until slightly charred. Fold them into the cooked jasmine rice.
Serve the glazed salmon over a bed of charred scallion rice. Drizzle with any remaining glaze from the pan and garnish with sesame seeds if desired.
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