Pan Fried Gochujang Glazed Salmon Recipe

Gochujang and honey glazed salmon fillet served with kimchi and steamed rice.

Pan Fried Gochujang Glazed Salmon Recipe

Spicy Korean bean paste, gochujang sits at the heart of the marinade and glaze for this delicious and simple pan-fried salmon fillet recipe, a bug old lump of butter transforms the marinade into a delicious sauce to finish the dish!

Course Main Course

Cuisine Anglo Korean

Keyword gochujang glazed salmon, gochujang honey salmon, gochujang salmon, gochujang salmon recipe

Prep Time 5

Cook Time 10

Marinade Time 25

Total Time 40

Servings Servings

Calories 625kcal

Author Brian Jones

Ingredients

2 Large Skinless Salmon Fillets 400g Total
50 g Gochujang Paste 3 tablespoon
20 g Honey 1 tablespoon
1½ tablespoon Fish Sauce
1 tablespoon Rice Wine
⅛ teaspoon White Pepper
35 g Butter 1 tablespoon
½ tablespoon Cooking Oil
Spring Onions For Garnish
Sesame Seeds For Garnish

Instructions

Place the gochujang paste, honey, fish sauce, white pepper and rice wine in a flat bowl large enough to marinate the fish, then whisk and mash to combine. It will take a few minutes but it will come together eventually.
Add the salmon, rub the marinade all over then set it aside for 25-30 minutes.
Heat a 30cm or 12" frying pan over a medium to medium-high heat and when it is hot, add a splash of cooking oil.
Scrape any excess marinade from the fish, place it in the pan (presentation side down, that's the side that did not have the skin) and cook for 3-4 minutes.
Carefully flip over the fish and add the butter, cook for 3 minutes basting with the butter.
Remove the fish and whisk in the remaining marinade for a minute or two until it darkens, serve the fish, spoon over the sauce, and garnish with the shredded spring onions and sesame seeds.

Nutrition