Sticky Orange Gochujang Salmon (Print Version)

Tender salmon glazed in orange-gochujang sauce served atop rice with cucumber, avocado, and nori.

# What You'll Need:

→ Salmon

01 - 2 salmon fillets, skin removed (about 5.3 oz each)
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 grated fresh ginger
11 - 1 clove garlic, minced

→ Bowl

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 oven to 400°F. Line a baking tray with parchment paper.
02 - Season both sides of the salmon fillets with salt and black pepper. Place on the prepared tray.
03 - In a mixing bowl, whisk together gochujang, orange juice, soy sauce, honey, rice vinegar, toasted sesame oil, grated ginger, and minced garlic until smooth.
04 - Brush half the glaze over the salmon fillets. Bake for 12 to 14 minutes, until salmon is cooked through and flakes easily.
05 - While salmon cooks, arrange warm cooked rice and prepare sliced cucumber, avocado, nori strips, toasted sesame seeds, and scallions.
06 - Brush remaining glaze over the cooked salmon and broil 1 to 2 minutes for a sticky finish, if desired.
07 - Divide warm rice between two bowls. Top each with a glazed salmon fillet, cucumber, avocado, nori, sesame seeds, and scallions.
08 - Serve immediately while warm.

# Expert Tips:

01 -
  • The glaze is tangy, spicy, and somehow sweet all at once—it hits every taste bud at the same time.
  • Everything comes together in 35 minutes, which means you can make this on a weeknight without stress.
  • It looks like you spent hours on it when really you just mixed a few things and threw it in the oven.
02 -
  • Don't skip the second glaze—that final brush before broiling is what makes it actually sticky and caramelized, not just coated.
  • Salmon cooks faster than you think, especially if your fillets are thin. Check it at 12 minutes; overcooked salmon is dry salmon.
  • Room-temperature gochujang is harder to whisk smooth than room-temperature anything else, so make sure it's not straight from the cold fridge.
03 -
  • Gochujang can be oddly expensive if you buy it at regular grocery stores—hit up an Asian market and it costs half as much for twice the amount.
  • If your avocado isn't ripe, it actually ruins the whole experience, so taste a thin slice before committing the whole thing to the bowl.
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