Sticky Gochujang Salmon is a Korean-inspired dish made with tender salmon coated in a sweet-spicy gochujang glaze. The sauce caramelizes in the oven, giving the fish bold flavor, sticky edges, and a flaky center. It’s fast, simple, and perfect for an easy dinner with big flavor.
Sticky Gochujang Salmon Recipe
Flaky salmon baked with a sweet-spicy Korean gochujang glaze that caramelizes into a sticky, savory finish.
Ingredients
Equipment
Method
- Line a baking sheet with foil and spray lightly with oil.
- Pat the salmon dry using paper towels.
- Brush olive oil over each fillet with a basting brush.
- Sprinkle salt and pepper evenly over the salmon.
- Add gochujang, honey, brown sugar, soy sauce, rice vinegar, garlic, ginger, and melted butter to a small bowl. Whisk until smooth, thick, and glossy.
- Preheat the oven to 400°F.
- Brush half the glaze over the salmon using a basting brush.
- Bake for 12 minutes or until the salmon is almost flaky.
- Brush on the remaining glaze and broil for 1 minutes until the edges caramelize.
- Remove the baking sheet from the oven and let the salmon rest for 2 minutes.
Notes
- Storage: Store leftovers in the fridge for up to 3 days.
- Reheating: Warm in the oven at 350°F for 8 minutes or air fry at 350°F for 3–4 minutes.
- Variations: Swap honey for maple syrup. Add sesame oil for nutty flavor or use gochugaru for extra heat.
- Safety Tip: Broilers burn sugary glazes fast—watch closely in the last 1–2 minutes.
