This hearty and healthy salmon is a complete meal with spicy a Gochujang glaze that flavors the salmon as it bakes. This recipe serves four, ideal for meal prep or family dinner. Best of all, it’s ready to enjoy in under an hour!
Gochujang is a sweet and spicy Korean sauce that has an umami flavor that is often described as “funky”. This is because of the process of fermenting the soybeans that go into gochujang sauce. This thick red sauce also contains chili powder, glutinous rice, garlic, barley, malt, and salt.
Depending on the brand you use, gochujang can range from mild to blazing hot. Taste before adding to gauge the heat level of your gochujang. This versatile sauce can be used in marinades, stews, to season chicken, tofu and seafood or as a condiment on stir fries. We think it’s particularly delicious on our salmon.
Here at Sizzlefish, our Atlantic salmon is raised in the remote waters off the Faroe Islands, located between Iceland, Norway and Scotland. This salmon variety is raised without antibiotics. The flavor is mild and flaky. You can also use our wild Alaska king salmon interchangeably in this recipe. It contains the highest levels of omega-3 fatty acids compared to other Alaskan species. Omega-3 fatty acids are important for protecting the heart, brain, blood vessels while reducing inflammation throughout the body. Include Sizzlefish salmon regularly in your diet to reap the benefits of this healthy fish.
Broiling the salmon is a terrific method for caramelizing the gochujang glaze while intensifying the flavor of the salmon with a slight char around its edges. To complete this meal, the salmon is paired with pan fried green beans that are tender with a slight smoky flavor. You can also serve this salmon alongside roasted broccoli or snap peas.
4 Sizzlefish Atlantic salmon portions
- 3 tbsp gochujang sauce
- 1 tbsp honey
- 1 tbsp rice vinegar
- 1/4 cup chopped green onion
- 12 oz. fresh green beans
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp cracked pepper
For Green Beans
Bring a pot of water to a rolling boil. Add green beans and boil for 3 minutes. Drain green beans and immediately add to a bowl of ice water for 3 minutes. Drain and blot green beans dry.
Heat olive oil over medium-high heat in a medium skillet for 2 minutes. Add green beans and pan fry for 8-9 minutes, until lightly charred, tossing with tongs every few minutes. Add salt and pepper and toss. Cover to keep warm.
Heat oven broiler on high heat and lightly grease a baking sheet with cooking oil. Blot salmon with paper towel to remove excess moisture and place on baking sheet.
Stir together gochujang, honey and rice vinegar until smooth. Brush salmon with half of gochujang glaze.
Broil for 8 minutes. Brush salmon with more glaze and return to oven for 3-4 minutes, until fully cooked and lightly blackened around edges. Serve over green beans garnished with green onions.