Sticky Orange Gochujang Salmon (Print View)

Flaky salmon glazed in sweet-spicy orange gochujang, paired with rice and fresh toppings for a vibrant bowl.

# Components:

→ Salmon

01 - 2 salmon fillets (approximately 5.3 oz each), skin removed
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon black pepper

→ Orange Gochujang Glaze

04 - 2 tablespoons gochujang (Korean chili paste)
05 - 2 tablespoons freshly squeezed orange juice
06 - 1 tablespoon soy sauce
07 - 1 tablespoon honey
08 - 1 teaspoon rice vinegar
09 - 1 teaspoon toasted sesame oil
10 - 1 teaspoon freshly grated ginger
11 - 1 clove garlic, minced

→ Bowl Assembly

12 - 2 cups cooked short-grain rice, warm
13 - 1/2 cucumber, thinly sliced
14 - 1 avocado, sliced
15 - 1 sheet roasted nori, cut into strips
16 - 1 tablespoon toasted sesame seeds
17 - 2 tablespoons sliced scallions

# Directions:

01 - Preheat the oven to 400°F (200°C) and line a baking tray with parchment paper.
02 - Season both sides of the salmon fillets evenly with salt and black pepper and place on the prepared tray.
03 - In a mixing bowl, whisk together gochujang, freshly squeezed orange juice, soy sauce, honey, rice vinegar, toasted sesame oil, grated ginger, and minced garlic until smooth.
04 - Brush half of the glaze over the salmon fillets, then bake for 12 to 14 minutes until just cooked through and flaky.
05 - While the salmon bakes, prepare the warm cooked rice and slice the cucumber, avocado, nori, and scallions for assembly.
06 - Remove the salmon from the oven and brush with the remaining glaze. Optionally, broil for 1 to 2 minutes to achieve a sticky finish.
07 - Divide the warm rice evenly between two bowls. Top each with a salmon fillet, cucumber slices, avocado, nori strips, toasted sesame seeds, and scallions.
08 - Serve immediately for optimal freshness and texture.

# Expert Advice:

01 -
  • The salmon comes out impossibly tender and glazed with a flavor that's neither too sweet nor too spicy, just right.
  • Everything gets prepped while the oven does the work, so there's actual time to breathe before plating.
  • It looks like something you spent all afternoon on, but you didn't, and that's kind of the whole point.
02 -
  • Don't skip patting the salmon dry before seasoning; wet fish won't brown properly and the glaze won't stick the way it should.
  • The broiler step is optional but transforms the dish—those few minutes of high heat make the glaze sticky and almost caramelized, which changes everything.
03 -
  • Make extra glaze and keep it in a jar in the fridge—it's incredible on roasted vegetables, scrambled eggs, or grilled chicken the next day.
  • If your salmon fillets are thick, bake them a minute or two longer; thin fillets cook faster and can dry out if you're not watching.
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