Korean style salmon with gochujang sauce ready in 8 minutes
Today we are travel straight to Korea to make a super simple and delicious dish for salmon and spice lovers! Get ready for an explosion of flavors with our express Korean salmon recipe, ready in just 8 minutes :-) To save time, cook the rice at the same time and there you are. When it comes out of the oven, your salmon will get a magnificent red color thanks to the gochujang sauce, which you can decorate with sesame seeds and of course some chives or scallions! A simple, quick, and colorful dish, and above all very spicy!
Ingredients
To decorate:
Materials
- 1 brush
- parchment paper
Preparation
Pour the gochujang sauce, sesame oil, honey, rice vinegar into a bowl. Crush garlic and ginger.
Combine all the ingredients to make the sauce. Preheat the oven to 350°F (180°C).
Place the salmon filet on a baking tray lined with parchment paper. Brush with the sauce.
Bake for 8 minutes at 350°F (180°C).
Serve with rice with chopped chives (or scallions) and sesame seeds.
Mention @petitchef_en and tag #petitchef
You may like
-
Korean style mushrooms - shiitake mushrooms with gochujang sauce
-
Korean spicy gochujang sauce for bibimbap
-
Bibimbap, the traditional korean dish
-
Gravlax, the swedish-style marinated salmon
Questions
Photos of members who cooked this recipe
Cookware
Attributes
Observations
What is the best accompaniment for salmon with gochujang sauce?
You can cook basmati rice or black rice, they will go wonderfully with salmon with gochujang sauce. You can also accompany it with steamed vegetables and kimchi.
How long can I keep this baked salmon?
You can keep it for 1 to 2 days maximum in the fridge in an airtight container.
Can I use frozen salmon?
Yes it is possible, thaw it in a cool place before using it.
Can I use salmon with skin on?
You can use salmon with or without skin without worries. The skin will be easier to remove after cooking ;-)
Photos
