15 Minute Gochujang Korean Salmon (Glazed and Broiled)

spicy korean salmon topped with green onion and sesame seeds on a plate next to rice and veggies

15 Minute Gochujang Korean Salmon (Glazed and Broiled)

This easy 15-minute Gochujang Korean Salmon is a flavorful sheet pan dinner. Tender salmon fillets, broccoli florets, and shiitake mushrooms are basted with a sweet, slightly spiced glaze and then broiled to perfection before being topped with sesame seeds and sliced green onion.

Course dinner, Main Dish

Cuisine American, Korean

Diet Gluten Free, Kosher, Low Calorie, Low Fat

Prep Time 10

Cook Time 5

Servings servings

Calories 297kcal

Author Christy Gurin

Equipment

1 Measuring cups and spoons set
1 Chef knife
1 Cutting board
1 Small bowl
1 Whisk
1 basting brush You can just use a spoon or your fingers if you don't have one
1 Baking sheet

Ingredients

Salmon and Vegetables

3 cups broccoli florets
4 ounces shiitake mushrooms halved
1– 1 ¼ lb. salmon fillet sliced against the grain into 4 pieces
2 Tablespoons avocado oil divided
Salt about 1 teaspoon
Black pepper about 1/2 teaspoon

Gochujang sauce

1 Tablespoons gochujang
1 Tablespoon mirin
1 Tablespoon rice vinegar
1 Tablespoon Tamari or soy sauce
1 Tablespoon Honey
1 teaspoon minced garlic 1 large clove or 2 medium
1 teaspoon toasted sesame oil

Garnish

Sliced green onion
Sesame seeds

US Customary - Metric

Instructions

Start preheating the broiler and move the oven rack to be on the top row, about 6-8 inches (15cm) underneath.
In a bowl, whisk together gochujang, mirin, rice vinegar, Tamari, honey, garlic, and sesame oil. Set aside.
Rub broccoli and shiitakes with 1 tablespoon oil and sprinkle with salt and pepper. Pour 1-2 Tablespoons of the gochujang sauce onto the veggies and toss. Set aside.
Use paper towels to lightly dry the salmon. Rub with 1 tablespoon oil and sprinkle each salmon piece with salt and pepper.
Place the salmon pieces on a rimmed baking sheet. Place shiitake mushrooms and broccoli around on the edges. To make clean up easy, you can line the sheet with parchment paper first.
Use a grill brush to liberally apply the sauce to the salmon.
Place the baking sheet in the preheated oven and let it cook for 5-7 minutes. Since all broilers work differently, turn on the oven light or even just leave the oven door cracked open an inch to keep an eye on it. See Cook Time notes below for more details and tips.
Remove the salmon from the oven. Garnish with green onion and sesame seeds and serve.

Notes

Cook Time: Since salmon thickness varies and oven broilers have different heat levels, cook time will vary. If the salmon starts to get too dark before the interior is cooked, move the pan to a lower rack in the oven. The internal temperature of the salmon should be 145° F (63° C) in the thickest part when it is done cooking. It’s better to remove it a few degrees under than let it over cook.

Lining the Pan: For easy clean up you can line the pan with parchment paper. Alternatively you can spray the baking sheet with cooking spray or coat with some of the avocado oil to help keep the sauce from sticking or just plan to soak the pan for a few minutes before scrubbing.

Simmer excess marinade as a glaze: For food safety, it's ideal to bring leftover sauce to a boil before using. If you want to brush some on the salmon after it's cooked, simmer the sauce for a few minutes in a small pan while the salmon broils and then use a clean brush or spoon to apply to cooked salmon.

Nutrition