Save The first time I made gochujang salmon, my kitchen smelled like an Asian street vendor met a Sunday roast. The combination of Korean chili paste with bright orange juice felt大胆, but when my husband took his first bite and immediately asked for seconds, I knew this recipe was a permanent fixture in our weeknight rotation.
Last February, during a particularly brutal winter, I served this for dinner when my best friend was going through a breakup. She showed up at my door red-eyed and hungry, and something about the warm spicy comfort of this salmon with that fluffy buttery rice made her actually smile for the first time in weeks.
Ingredients
- Salmon fillets: Skin-on gives you that crispy slightly charred exterior while the meat stays tender and juicy
- Gochujang: This Korean chili paste brings fermented depth and gentle heat that builds rather than overwhelms
- Orange juice: Freshly squeezed cuts through the rich salmon and spicy paste with bright acidity
- Soy sauce: Adds umami and saltiness that balances the honey and orange
- Honey: Creates that gorgeous caramelized glaze under the broiler and tempers the chili heat
- Rice vinegar: Subtle tang that keeps the glaze from becoming too sweet or heavy
- Fresh ginger: Grated fresh makes a huge difference here it adds warmth and zing that powder cannot match
- Garlic: One clove might seem modest but it is all the backend savory note this glaze needs
- Sesame oil: Just a teaspoon adds that distinct nutty aroma that makes the whole dish taste restaurant quality
- Jasmine rice: Naturally fragrant and slightly sticky so it clings to the glaze beautifully
- Butter: Unsalted lets you control the salt level while adding richness to the rice
- Scallions: Fresh pop of color and mild onion flavor that cuts through the richness
- Sesame seeds: Totally optional but that tiny crunch makes each bite more interesting
- Orange zest: If you have an extra orange, zest adds an aromatic brightness that lingers
Instructions
- Whisk the glaze together:
- In a medium bowl, combine gochujang, orange juice, soy sauce, honey, rice vinegar, grated ginger, minced garlic, and sesame oil. Whisk until the honey dissolves completely and the mixture turns a uniform deep orange-red color.
- Marinate the salmon:
- Pat the salmon fillets completely dry with paper towels, then place them in a shallow dish. Spoon about 2 tablespoons of the glaze over the fish, turning each fillet to coat all sides. Let them sit for 10 minutes while you start the rice.
- Cook the rice:
- Rinse the jasmine rice under cold water until the water runs clear, about 3-4 rinses. Combine the rinsed rice, water, butter, and salt in a medium saucepan. Bring to a boil over high heat, then reduce to low, cover tightly, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes before fluffing gently with a fork.
- Prep for broiling:
- Set your oven to broil on high and position a rack 5-7 inches from the heating element. Line a baking sheet with aluminum foil and lightly oil it to prevent sticking.
- Arrange the salmon:
- Place the marinated salmon fillets skin-side down on the prepared baking sheet. Brush each fillet generously with more of the remaining glaze, reserving about 3 tablespoons for later.
- Broil to caramelized perfection:
- Broil the salmon for 6-8 minutes, brushing with additional glaze halfway through cooking. The salmon is done when the glaze is bubbly and lightly charred in spots and the fish reaches an internal temperature of 52-54°C for medium doneness.
- Thicken the remaining sauce:
- While the salmon broils, pour the leftover glaze into a small saucepan. Simmer over medium heat for 2-3 minutes, stirring constantly, until the sauce reduces slightly and coats the back of a spoon.
- Assemble and serve:
- Divide the fluffy buttery rice among four bowls. Top each bowl with a glazed salmon fillet, drizzle generously with the thickened sauce, and scatter with scallions, sesame seeds, and orange zest if you are feeling fancy.
Save This recipe has become my go-to for dinner parties because it looks impressive but actually frees me up to hang out with guests instead of being stuck at the stove. Something about the sticky glossy glaze and those vibrant green scallions makes people think you are some kind of culinary wizard.
Making It Your Own
Once you have the basic technique down, this recipe adapts beautifully to whatever you have on hand or whatever mood you are in. The core is that gochujang orange combination, but everything else can flex around it.
Side Dish Swaps
Sometimes I serve this over roasted broccoli or bok choy instead of rice, especially when I want something lighter. The sauce clings to roasted vegetables just as beautifully as it does to buttery rice, and you get a whole different meal experience.
Make-Ahead Magic
The glaze can be made up to 3 days ahead and stored in an airtight container in the refrigerator. In fact, letting the flavors meld for a day often makes it even better. Just bring it to room temperature before using so it spreads evenly.
- Double the glaze and keep half in the freezer for next time
- Cut the salmon into individual portions before freezing for quick future meals
- Cook extra rice and turn leftovers into fried rice the next day
Save There is something deeply satisfying about a recipe that looks fancy but comes together on a Tuesday night without stress. This salmon hits that sweet spot every single time.
Recipe FAQs
- → What type of rice works best for this dish?
Jasmine rice pairs beautifully with the sticky orange glaze due to its fragrant aroma and fluffy texture, balancing the bold flavors.
- → Can I substitute the gochujang sauce?
While gochujang provides a unique spicy-sweet depth, you can substitute with another chili paste or a blend of chili and miso for similar flavors.
- → How do I ensure the salmon stays moist during cooking?
Marinating the salmon briefly and broiling it skin-side down helps retain moisture while achieving a caramelized glaze.
- → Is there a way to make the sauce thicker?
Simmering the leftover glaze in a small saucepan until slightly reduced will thicken it nicely for drizzling.
- → What garnishes complement this dish?
Fresh scallions add brightness while toasted sesame seeds and orange zest lend extra aroma and texture to the finished plate.