Korean Gochujang Glazed Salmon Bowls

Gochujang, Korea’s beloved fermented chili paste, brings sweet heat to these quick salmon bowls. Oven-glazed fillets rest over short-grain rice with crisp cucumber and carrots for a high-protein dinner ready in about half an hour.

Serves 4 · 12 min prep · 12 min cook

Estimate for one serving

• 510 cal
• 36g protein
• 48g carbs
• 18g fat

Every recipe here is free to read.

Ingredients

• 1.5 lb salmon fillets
• 3 tbsp gochujang paste
• 2 tbsp soy sauce
• 2 tbsp honey
• 1 tbsp sesame oil
• 3 garlic cloves
• 1 tbsp fresh ginger
• 3 cups cooked short-grain rice
• 1 cucumber
• 2 carrots
• 4 green onions
• 1 tbsp sesame seeds
• 1 tbsp neutral oil

Instructions

1. 1Preheat the oven to 425°F and line a rimmed baking sheet with parchment paper.
2. 2In a small bowl whisk together gochujang, soy sauce, honey, sesame oil, minced garlic, and grated ginger until smooth.
3. 3Pat the salmon fillets dry, place them skin-side down on the prepared sheet, and brush generously with half the glaze.
4. 4Roast the salmon for 10–12 minutes until the flesh flakes easily and the glaze is sticky and caramelized at the edges.
5. 5While the salmon cooks, thinly slice the cucumber and julienne the carrots; set aside for serving.
6. 6Warm the cooked rice if needed and divide it among four bowls.
7. 7Remove the salmon from the oven, brush with the remaining glaze, and let rest 2 minutes.
8. 8Flake the salmon into large chunks over the rice, discarding skin if desired.
9. 9Arrange cucumber and carrot on the side of each bowl, then sprinkle with sliced green onions and sesame seeds.
10. 10Drizzle any pan juices over the top and serve immediately while the salmon is still warm and glossy.