Go Back
+ servings
gochujang glazed salmon recipe

Gochujang-Glazed Salmon with Quick-Pickled Cucumbers

5 from 3 votes
Print Pin
Protein: Fish / Seafood
Cut: Salmon
Course: Main Course
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4
Author: Leigh Belanger

Ingredients

For the cucumbers

  • 3 Persian cucumbers thinly sliced
  • ¼ cup rice wine vinegar
  • 2 teaspoons granulated sugar
  • 1 teaspoon kosher salt divided
  • Dried chile flakes to taste

For the salmon

  • 4 salmon filets thawed and patted dry
  • ¼ cup gochujang paste
  • 2 tablespoons soy sauce
  • 1 tablespoon maple syrup
  • Oil for the pan
  • Sesame seeds
  • Greens from 2 to 3 scallions thinly sliced

Instructions

For the cucumbers

  • Place the cucumbers in a medium heatproof bowl. Combine the rice wine vinegar, sugar, ½ teaspoon salt, and chile flakes in a small saucepan and bring to a simmer over medium heat, stirring occasionally to dissolve the sugar. Remove from heat and pour over the cucumbers. Stir to combine and set aside.

For the salmon

  • Combine the gochujang, soy sauce, and maple syrup together in a small bowl. Arrange a rack in the oven about 8 inches under the broiler. Rub a baking sheet with a thin layer of cooking oil and place the salmon on the pan. Sprinkle fish with remaining ½ teaspoon of salt and broil for two minutes, then remove from the oven.
  • Drizzle or brush the glaze onto the salmon (you may have some left over) and return to the broiler. Cook for another 2 to 5 minutes, depending on the thickness of the filets, until salmon is cooked through and glaze is bubbly.
  • Remove fish from the oven and transfer to a serving dish. Sprinkle fish with sesame seeds and scallion greens. Use a slotted spoon to spoon the cucumbers alongside the fish. Serve with rice.
Share on Pinterest!Pin at @Butcher_Box!