Roasted Gochujang Salmon

Updated June 28, 2024

Recipe Overview

• Total Time: 25 minutes

• Prep Time: 5 minutes

• Cook Time: 20 minutes

• Difficulty: Easy

• Cuisine: Korean-inspired, Umami-rich, Spicy-Sweet

Ingredients

• 4 salmon fillets (6 ounces/170g each), boneless, skin-on or skinless

• 3 garlic cloves, grated (about 1 tablespoon)

• 2 tablespoons gochujang (Korean red pepper paste)

• 1 tablespoon doenjang (Korean soybean paste) or dark miso (e.g., barley miso)

• 1½ teaspoons granulated sugar

• 2 teaspoons water (to thin the marinade)

Recipe Preparation

Step 1: Preheat the Oven

Preheat the oven to 400°F (204°C). Ensure the oven is fully preheated to achieve even, rapid cooking and prevent the salmon from drying out. Place a rack in the middle position for uniform heat distribution.

Step 2: Prepare the Baking Sheet

Line a large baking sheet with heavy-duty aluminum foil or parchment paper. Lightly grease the surface with a neutral oil (e.g., canola or vegetable oil) to prevent the salmon from sticking. This also simplifies cleanup after cooking.

Step 3: Prep the Salmon Fillets

Rinse the salmon fillets under cold water and pat them thoroughly dry with paper towels. Moisture on the surface will prevent the marinade from adhering; ensure all visible moisture is removed. If using skin-on fillets, place them skin-side up on the prepared baking sheet. Space the fillets evenly (at least 1 inch apart) to allow heat circulation around each piece.

Step 4: Make the Gochujang Marinade

In a small bowl, combine the grated garlic, gochujang, doenjang, sugar, and water. Whisk vigorously until the mixture is smooth and free of lumps. The water thins the marinade, ensuring even coating on the salmon and aiding in flavor distribution.

Step 5: Apply the Marinade

Using a spoon or brush, spread the marinade generously over both sides of each salmon fillet, massaging it gently into the flesh to ensure full coverage. For skin-on fillets, the marinade should also lightly coat the skin (though the skin itself will crisp slightly during roasting). Let the fillets rest in the refrigerator for 5 minutes to allow the marinade to penetrate the fish (optional but recommended for deeper flavor).

Step 6: Roast the Salmon

Place the baking sheet in the preheated oven and roast for 12–15 minutes. The exact time depends on the thickness of the fillets: for 6-ounce fillets, 12–15 minutes ensures the flesh is opaque throughout, yet the center remains tender. Pro Tip: To avoid overcooking, use a digital meat thermometer: insert it into the thickest part of the fillet (avoiding bones if present) until the internal temperature reaches 125–130°F (51–54°C).

Step 7: Rest and Serve

Remove the salmon from the oven and let it rest on the baking sheet for 5 minutes. This resting period allows the juices to redistribute, resulting in a moister, more flavorful final dish. Serve immediately with your choice of accompaniments (e.g., rice, roasted vegetables, or steamed greens).

User Feedback

• “Way over done at 10 minutes. So sad. I would start checking at 7 mins.”

• “Always cook with a thermometer not a clock. Salmon is done at 125 to 130°F. Not a penny more—it’s absurd to say how long to cook it because cooking time depends on thickness, moisture level and other variables.”

• “I’m guessing paste, since it’s been around forever and is the default gochujang. There may be commercially available gochujang sauces now but they’re a more recent convenience and are probably just gochujang paste, garlic, vinegar, sesame oil, and sugar (the traditional ingredients of gochujang-based sauce).”

• “Best thing I’ve eaten in weeks. Scaled it down to suit flabby British supermarket salmon and forgot the water. Used Clearspring barley miso. So good I think my salmon-hating daughter would be prepared to try it. Thank you Sue Li—this is so easy and delicious it’s now on the rota.”

• “Made as written. Underwhelming. Curiously bland—funny thing to say about gochujang.”

• “Used this sauce mixture for some chicken thighs tonight because it’s what we had and my fiancé isn’t huge on salmon anyways—absolutely delicious! The chicken thighs, being higher in fat like salmon, worked very well here (obviously adjusting cook time as needed). Forgot the sugar and didn’t really miss it, but might add some ginger next time. Served with rice and broccoli for an easy weeknight dinner.”

Final Note: Adjust cooking times based on fillet thickness and personal preference for doneness. For a richer, more complex flavor, consider adding a pinch of grated ginger or a splash of rice vinegar to the marinade. Enjoy this vibrant, umami-packed weeknight meal!