Roasted Gochujang Salmon
Updated June 28, 2024
- Total Time
- 25 minutes
- Prep Time
- 5 minutes
- Cook Time
- 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 4(6-ounce) boneless, skin-on or skinless salmon fillets
- 3garlic cloves, grated
- 2tablespoons gochujang
- 1tablespoon doenjang or dark miso
- 1½teaspoons granulated sugar
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
389 calories; 24 grams fat; 5 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 7 grams polyunsaturated fat; 6 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 36 grams protein; 580 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Heat the oven to 400 degrees.
- Step 2
Rinse salmon fillets, then pat them dry with paper towels. Place the fillets evenly apart on a foil-lined sheet pan. In a small bowl, whisk together garlic, gochujang, doenjang, sugar and 2 teaspoons water. Rub the mixture all over the salmon. (If using skin-on fish, place it skin-side up.)
- Step 3
Roast until the flesh is firm and cooked through, but the middle is still tender, 12 to 15 minutes. Remove from the oven and let the salmon rest 5 minutes before serving.
Private Notes
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Cooking Notes
Bridget BXV
Way over done at 10 minutes. So sad. I would start checking at 7 mins.
Meathead
Always cook with a thermometer not a clock. Salmon is done at 125 to 130°F. Not a penny more it is absurd to say how long to cook it because cooking time depends on thickness, moisture level and other variables.
Jean
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).
CMiner
Agreed on the firm tofu substitution, would probably work splendidly with that. Other fish I’d try would be Cod or Trout
PaperTrope
Great in air fryer! With frozen fillets preheated to 390 degrees. Cooked salmon for 7 minutes. Added sauce liberally then cooked for 7 more minutes. Easy, delicious meal we will make again and again.
Peter
We really enjoyed this, and as the cook in our home, I found it super-simple and quick to prepare. We will definitely make it again. Used Gochujang paste and red miso and garlic and 2 tsp. of sugar.
PaulB
I think this would work very well with firm Tofu.
teresa
Loved this sassy fish dish (using G-paste). Tuna for The Huz and salmon for me — perfect in a bowl over rice. Thank you!
michelleroo
I have gochugaru flakes. Would that work or is this something completely different?
Mary
Simplicity is deliciousness! Follow the recipe and invest in a small container of traditional gochujang ∫paste. It doesn't take much room in the refrigerator.
sharon
Pretty good. Wish it would have crusted/caramelized a bit more. The little bits that did were delicious. But didn’t want to overcook either Super easy in any case.
MM
This was delicious. Wouldn’t change anything except the cooking time. My salmon was overdone at 12 min. Would it be better to cook longer at a lower temperature or less time at 400°?
kristin
Serve with herbed white rice and rapini with smoked paprika.
NancyD
Worked well with halibut. I cubed into 1", then tossed in the marinade. Just over 5 minutes in the air fryer. Made a bowl with quinoa, avocado, cukes and kimchi. So good!
Cris
Did this in an air fryer - 10 minutes at 400F to medium rare and served it on a bed of zoodles and caroodles (spiralized zucchini & carrots). Yummy & healthy ! No photo but it was also pretty!
how to pop in the oven.
Cooked for 7 mins was a bit over however tasted amazing! Used this ammount for two salmon fillets and I believe it’s the reason for how soft the salmon was!
Vio
I love gochujang paste or sauce and was therefore keen to try this. Perhaps it was the skin side up placement that had a different effect. The fish was flaky but somehow understated the gochujang taste. Next time I’ll marinate it and bake it skin side down.
Roberta
This suggests a cook time that’s way too long.
Roberta
Salmon took way less time to cook. Needs a zippy side dish
Julie L.
This was great and so easy. Watched the time in the oven and it was perfect. Adding to my salmon rotation.
LanaB
I had skin-on fillets but I did NOT place them skin side up as instructed. Why wouldn't you put the gochujang mixture ON the non-skin side of the salmon? It's in the oven now so maybe my end result will answer my question... I also deviated by using white miso (all I had on hand) and the only sweetener in my pantry is maple syrup so this'll actually be a bastardized version. Sometimes they work out the best.
Dagmar
I have used this sauce on salmon, tofu and, most successfully, shrimp, and it’s slap your mama good every time. Bonus: Gochujang paste and miso last forever in the fridge and can both be used any which way, together and separately.
T R
Really delicious. Made with white miso because that’s what I had but followed everything else to a tee. Watch the cook time because it depends on the thickness of your filets.
Judy
Used gochujang sauce that had garlic in it so omitted garlic cloves. Subbed white miso for dark. 15 min at 350 degrees. Moist, pleasingly spicy, will make this again and again.
Viraj
Directions say skin side up, but picture shows skin side down, what is recommended?
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