Gochujang Salmon Avocado Toast

Gochujang, Korea’s deep red fermented chili paste, brings sweet heat to this brunch mash-up. Seared salmon gets brushed with a honey-soy gochujang glaze, then piled over creamy avocado on crisp sourdough.

Serves 2 · 12 min prep · 12 min cook

Estimate for one serving

• 520 cal
• 32g protein
• 34g carbs
• 28g fat
• 4.5g fiber

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Ingredients

• 2 thick slices sourdough bread
• 6 oz skinless salmon fillet
• 1 large ripe avocado
• 1.5 tbsp gochujang paste
• 1 tsp honey
• 1 tsp soy sauce
• 1 tsp rice vinegar
• 1 tsp sesame oil
• 1 minced garlic clove
• 1/2 lime
• 2 soft-boiled eggs
• 1 tsp toasted sesame seeds
• 2 tbsp leaves fresh cilantro
• 1/4 tsp salt
• 1 tbsp neutral oil

Instructions

1. 1Pat the salmon dry and cut into two equal portions. In a small bowl, whisk gochujang, honey, soy sauce, rice vinegar, sesame oil, and minced garlic into a glossy glaze.
2. 2Heat a nonstick skillet over medium-high heat and add the neutral oil. Season the salmon lightly with salt, then sear for 3 minutes on the first side until a golden crust forms.
3. 3Flip the salmon, brush generously with the gochujang glaze, and cook another 2 to 3 minutes until just cooked through and lacquered. Remove from heat and flake into large chunks.
4. 4Toast the sourdough slices until deeply golden and crisp on both sides.
5. 5Halve the avocado, scoop the flesh into a bowl, and mash roughly with a squeeze of lime juice and salt, leaving some texture.
6. 6Spread the mashed avocado thickly over each toast. Pile the warm glazed salmon flakes on top.
7. 7Nestle a soft-boiled egg (cooked 6.5 minutes then peeled) beside or on the salmon and crack it open so the yolk runs.
8. 8Finish with a final brush of leftover glaze, a sprinkle of toasted sesame seeds, and fresh cilantro leaves. Serve immediately while the toast is still crunchy.