Gochujang Glazed Salmon Fillet

Gochujang glazed salmon fillet marinated in honey, soy and spicy Korean bean paste before being pan-fried with butter to create a sauce.

This recipe benefits from a 25-30 minute marinade time, so it takes a little longer than many pan-fried fish recipes, but cooking is done and dusted in under 10 minutes and it is very easy.

Gochujang Glazed Fish

I have a softer spot for gochujang, a fermented bean and chilli paste from Korea. It has a wonderfully earthy, umami flavour and it delivers chilli spice in a really unique way.

I cook with it a lot and in many different ways. Everything from being stirred through mayo to top my Korean fried chicken burger, to being the major flavour driver in my gochujang and kimchi tofu stew.

But I am particularly fond of using it as part of a glaze, as I do with my Korean pork belly and Korean chicken wings recipes.

That is exactly how it features in this gochujang salmon fillet recipe, it is mixed with honey, fish sauce and rice wine to form a marinade.

The salmon is then quickly pan-fried and basted with butter until perfectly cooked, the marinade is then whisked through the butter to create a rich and dark sauce.

Whilst this recipe does need a bit of marinating, it cooks in less than 10 minutes!

Frequently Asked Questions

Can I use a different type of fish?

Yes, this recipe would work with any firm-fleshed fish, but the best substitute for salmon would be sea trout.

You could use white fish like cod or haddock, however, its mild flavour would be lost alongside the bold flavours in this glaze. Given the premium price of those two pieces of fish, this would be a waste to my mind.

If you want to use white fish, opt for something cheaper like pollock or the very budget-friendly coley!

Can I use soy sauce instead of fish sauce?

Yes, the flavour will change a little, but it works perfectly well as a seasoning for this recipe.

How do you get the marinade to come together?

Patience! Start off by mashing the marinade together with a fork and then shift to a whisk. For the first 30 seconds or so it feels as though it is not going to come together, but it will eventually!

Can I make this in advance?

No, this recipe does not reheat well at all because the salmon will become dry and wooly.

Serving Suggestions

The earthy and sweet flavours of this gochujang glazed salmon recipe play really well with something a little sharp.

As a result, I have paired it with some Korean kimchi (to stick with the theme) and some plain jasmine rice.

It also works really well on a bed of egg fried rice. However, you do need to be careful because this fish cooks quickly and it really does need your attention whilst you are cooking it. If you burn the sugars you will be a bit scuppered.

But there are plenty of options to play with because this sweet and mildly spicy fish works just as well with a side of air fryer chips as it does with sweet and sour noodles.

Equipment Used

I only name-check specific brands of equipment if I think that they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.

• Hob/Stovetop.
• 30cm or 12″ nonstick frying pan.
• Spatula or fish slice.
• Flat-bottomed bowl for marinating the fish.
• Whisk and fork to create the marinade.
• A combination of weighing scales and measuring spoons.