Korean Gochujang Butter Salmon

Gochujang, Korea’s beloved fermented chili paste, meets rich butter in this quick salmon dinner. A glossy glaze of gochujang, honey, and soy caramelizes over seared fillets for sweet heat and silky richness.

Serves 4 · 8 min prep · 12 min cook

Estimate for one serving

• 445 cal
• 37g protein
• 9g carbs
• 29g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 4 (6 oz each) salmon fillets
• 3 tbsp gochujang
• 3 tbsp, softened unsalted butter
• 1 tbsp honey
• 1 tbsp soy sauce
• 1 tsp rice vinegar
• 2, minced garlic cloves
• 1 tsp toasted sesame oil
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tbsp neutral oil
• 1 tbsp toasted sesame seeds
• 3 tbsp sliced green onions
• 4 lime wedges

Instructions

1. 1Pat the salmon fillets completely dry with paper towels and season lightly on both sides with salt and black pepper.
2. 2In a small bowl, mash together the softened butter, gochujang, honey, soy sauce, rice vinegar, minced garlic, and sesame oil until a smooth compound butter forms.
3. 3Heat neutral oil in a large nonstick or cast-iron skillet over medium-high heat until it shimmers.
4. 4Place the salmon skin-side up first and sear until a deep golden crust forms, about 3 to 4 minutes; flip carefully.
5. 5Reduce heat to medium, then dollop and spread the gochujang butter over the tops of the fillets so it melts and bastes the fish.
6. 6Continue cooking, spooning the melted spicy butter over the salmon repeatedly, until the internal temperature reaches 125°F to 130°F for medium, about 4 to 6 minutes more depending on thickness.
7. 7Transfer the salmon to a warm platter and pour any remaining pan butter over the top.
8. 8Scatter toasted sesame seeds and sliced green onions generously over each fillet.
9. 9Serve immediately with lime wedges for a bright finish that cuts the rich heat.