Spicy-Sweet Gochujang Glazed Salmon with Rice
Generated by Ben with the assistance of Pantry Bliss AI
Last updated on
4
30 minutes
Prep time
10 minutes
Marinade/Proof time
5 minutes
Cook time
15 minutes
Inspired by traditional Korean flavours, this Gochujang Glazed Salmon combines simple cooking techniques with bold tastes for an easy weeknight dinner. The balance of spicy and sweet ensures a crowd-pleasing dish suitable for all occasions. This recipe is a homage to the fusion of Korean culinary traditions with quick and easy dinner ideas.
This recipe and its accompanying image were generated by Pantry Bliss AI. Please use your discretion, verify ingredients for allergies and safe consumption, and follow safe cooking practices.
Ingredients
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4 pieces salmon fillets (about 150-200 grams each, skinless preferred)
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100 grams Gochujang
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30 grams honey
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25 milliliters soy sauce
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15 milliliters sesame oil
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1 tablespoon ginger (minced)
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2 cloves garlic (minced)
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300 grams jasmine rice (or any long-grain rice)
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600 milliliters water
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1 teaspoon salt
Instructions
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1.
Prepare the rice:
Rinse the jasmine rice under cold water until the water runs clear to remove excess starch. In a medium saucepan, combine rinsed rice, 600 ml water, and 1 teaspoon salt. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover with a lid, and simmer for 12-15 minutes until the rice is cooked and water is absorbed. Remove from the heat and let it sit, covered, for 5 minutes.
Be careful not to lift the lid while the rice is cooking, as this can release steam and affect cooking time.
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2.
Make the Gochujang glaze:
In a mixing bowl, combine 100g of Gochujang, 30g of honey, 25ml of soy sauce, 15ml of sesame oil, 1 tablespoon of minced ginger, and 2 minced garlic cloves. Whisk until the mixture is well combined and has a smooth consistency.
Ensure the glaze is mixed well to avoid lumps of Gochujang. It should be smooth and sticky.
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3.
Marinate the salmon:
Place the salmon fillets in a shallow dish and pour the Gochujang glaze over them, ensuring they are well coated. Let the salmon marinate for at least 5 minutes, allowing the flavours to penetrate the fish.
Make sure to cover the salmon completely with the glaze for even flavour distribution.
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4.
Cook the salmon:
Heat a large non-stick frying pan over medium-high heat and add a small drizzle of oil. Once hot, place the marinated salmon fillets skin-side down (if skin is left on) in the pan. Cook for about 3-4 minutes until the bottom is golden and caramelised. Gently flip the fillets and cook for another 3-4 minutes until just cooked through and flaky. You can spoon some of the leftover glaze over the fish while cooking for extra flavour.
Cook the salmon until it reaches an internal temperature of 63°C to ensure it is fully cooked but still moist.
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5.
Serve the dish:
Fluff the cooked jasmine rice with a fork and divide it into serving bowls. Top each portion with the cooked salmon fillet. Drizzle any remaining glaze from the pan over the salmon and rice. Garnish with chopped green onions or sesame seeds if desired.
Use care when plating as the salmon may be hot. Opt for fresh garnishes to enhance presentation.
Tips and Variations
- For added texture, sprinkle with crushed roasted peanuts or cashews before serving.
- Substitute salmon with tofu for a vegetarian option; use a similar marinating and cooking process.
- Feel free to add steamed vegetables like bok choy or broccolini on the side to elevate the dish.
Equipment Required
Suggested Pairings
Sides
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The light and slightly bitter taste of bok choy complements the rich, spicy-sweet salmon.
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The crunchy texture and earthy flavour of roasted broccoli balance well with the salmon.
Drinks
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A refreshing non-alcoholic drink to cleanse the palate against the spicy glaze.
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This traditional Korean spirit pairs well with Korean flavours and enhances the dining experience.
Other Food Dishes
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A warm and umami-rich soup that pairs beautifully with the salmon for a complete meal.
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A refreshing fruit salad serves as a light dessert that complements the sweetness of the salmon glaze.