One-Pan Gochujang Butter Salmon Rice

Gochujang, Korea’s beloved fermented chili paste, lends sweet heat to this one-pan lunch. Butter and honey gloss the salmon as it crisps beside jasmine rice in a single skillet.

Serves 4 · 10 min prep · 15 min cook

Estimate for one serving

• 545 cal
• 36g protein
• 42g carbs
• 24g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 1.5 lb skin-on salmon fillets
• 3 cups cooked jasmine rice
• 3 tbsp gochujang paste
• 3 tbsp unsalted butter
• 2 tbsp soy sauce
• 1 tbsp honey
• 4 garlic cloves
• 4 green onions
• 1 tsp toasted sesame oil
• 1 tbsp sesame seeds
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tbsp neutral oil

Instructions

1. 1Pat salmon fillets dry and season the flesh side lightly with salt and pepper. Mince the garlic and thinly slice the green onions, keeping whites and greens separate.
2. 2Whisk gochujang, melted butter, soy sauce, honey, and minced garlic in a small bowl until a glossy sauce forms.
3. 3Heat a large 12-inch skillet over medium-high heat and add neutral oil. Place salmon skin-side down and cook undisturbed 4 to 5 minutes until the skin is crisp and releases easily.
4. 4Flip the salmon carefully. Spoon half the gochujang butter sauce over the tops and cook another 3 to 4 minutes until the internal temperature hits 145°F and the flesh flakes.
5. 5Transfer salmon to a plate. Lower heat to medium and add the remaining sauce plus the green onion whites to the same pan; simmer 30 seconds until bubbling and fragrant.
6. 6Add the cooked jasmine rice directly to the pan and toss thoroughly so every grain is coated in the spicy butter sauce. Cook 2 minutes to reheat and lightly toast the rice.
7. 7Nestle the salmon pieces back into the rice, drizzle with sesame oil, and sprinkle sesame seeds and green onion tops over everything.
8. 8Serve straight from the skillet for an easy lunch. Leftovers reheat well in a microwave for next-day meal-prep bowls.