Gochujang Butter Salmon Rice

Serves 3 · 10 min prep · 12 min cook

Ingredients

• 3 (6 oz each) salmon fillets skin-on
• 3 tbsp unsalted butter
• 2 tbsp gochujang paste
• 1 tbsp soy sauce
• 1 tbsp honey
• 2 garlic cloves minced
• 1 tsp fresh ginger grated
• 3 cups cooked short-grain rice
• 3 scallions sliced
• 1 tbsp toasted sesame seeds
• 3/4 cup kimchi
• 1 cup cucumber ribbons
• 1 tsp neutral oil
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Instructions

1. 1Pat the salmon fillets very dry and season lightly on both sides with salt and pepper.
2. 2In a small bowl mash the softened butter with gochujang, soy sauce, honey, minced garlic, and grated ginger until a glossy paste forms.
3. 3Heat a large nonstick skillet over medium-high and add a thin film of neutral oil.
4. 4Place the salmon skin-side down and sear undisturbed for 4 minutes until the skin is crisp and golden.
5. 5Flip carefully, then immediately spoon or brush half the gochujang butter over the tops so it melts into the flesh.
6. 6Continue cooking 3 to 5 minutes more until the salmon flakes easily and reaches 145°F in the thickest part; baste once more with remaining butter in the last minute.
7. 7Warm the short-grain rice and divide among three shallow bowls.
8. 8Nestle a salmon fillet on each rice mound and drizzle any pan butter sauce over the top.
9. 9Add a scoop of kimchi and a pile of cucumber ribbons beside the fish.
10. 10Scatter sliced scallions and toasted sesame seeds for crunch and aroma.
11. 11Serve immediately while the butter sauce is still glossy and the rice steams.
12. 12For meal-prep, cool slightly then pack rice, salmon, and toppings separately so the skin stays crisp until lunch.