If your weeknight dinners need a little more excitement, gochujang is a good place to start.
This Korean pantry staple brings just the right balance of sweet, savory, spicy, and umami to Pacific Bay Salmon Fillet Portions, creating a glossy glaze that caramelizes beautifully as it cooks. Paired with fragrant sesame rice, garlicky broccoli, and crisp cucumber, it's the kind of complete meal that tastes like it came from your favorite Korean restaurant, yet comes together with surprisingly little effort.
Korean Gochujang Salmon
Prep Time: 30 minutes (plus thawing if frozen)
Cook Time: 20 minutes
Total Time: 50 minutes
Serves: 2
Ingredients
For the Gochujang Salmon
300g Pacific Bay Salmon Fillet Portions
35g gochujang
20g honey
1 tbsp Kikkoman Soy Sauce
1 tbsp rice vinegar
1 tsp sesame oil
2 tsp minced garlic
1 tsp minced ginger
2 tsp brown sugar
1 tbsp water
1 tsp toasted sesame seeds
For the Korean Sesame Rice
2 cups cooked jasmine rice
1 tsp sesame oil
1 tsp minced garlic
2 tsp Kikkoman Soy Sauce
2 tbsp sliced spring onions
1 tsp toasted sesame seeds
For the Sesame Garlic Broccoli
200g Ardo Organic Broccoli Florets
1 tsp minced garlic
1 tsp sesame oil
1 tsp Kikkoman Soy Sauce
1½ tbsp water
1 tsp toasted sesame seeds
For the Quick Cucumber
100g cucumber, thinly sliced
1½ tbsp rice vinegar
1 tbsp water
1 tsp sugar
¼ tsp sea salt
1 tsp toasted sesame seeds
Procedure
Make the Gochujang Glaze. In a bowl, whisk together the gochujang, honey, soy sauce, rice vinegar, sesame oil, garlic, ginger, brown sugar, and water until smooth. Reserve about one-quarter of the glaze for brushing over the salmon near the end of cooking.
Prepare the Salmon. If frozen, thaw the salmon overnight in the refrigerator. Pat dry with paper towels, then brush generously with three-quarters of the glaze. Refrigerate for 20 to 30 minutes to allow the flavors to develop.
Cook the Salmon. Preheat the oven or air fryer to 180°C. Bake the salmon for 12 to 16 minutes, or air fry for 10 to 14 minutes, depending on thickness. During the final few minutes of cooking, brush with the reserved glaze to build a glossy caramelized finish. Let the salmon rest for 2 to 5 minutes before serving and sprinkle with toasted sesame seeds.
Prepare the Sesame Rice. Heat the sesame oil in a pan and sauté the garlic until fragrant. Add the cooked rice and soy sauce, then toss until evenly coated. Finish with sliced spring onions and toasted sesame seeds.
Cook the Sesame Garlic Broccoli. Blanch the broccoli until just tender and drain well. Sauté the garlic in sesame oil, then add the broccoli, soy sauce, and water. Toss until lightly glazed and finish with toasted sesame seeds.
Make the Quick Cucumber. Combine the sliced cucumber with rice vinegar, water, sugar, sea salt, and sesame seeds. Refrigerate for at least 30 minutes before serving.
Serve. Spoon the sesame rice into serving bowls, top with the glazed gochujang salmon, and add the sesame garlic broccoli and quick cucumber on the side. Finish with extra sesame seeds if desired.
Notes
Why Pacific Bay?
Pacific Bay Salmon Fillet Portions gives you a thick, meaty cut that holds up beautifully to bold glazes like gochujang while staying tender and flaky inside. Frozen at peak freshness and easy to portion, it's a reliable cut for quick oven or air-fryer meals that still feel a little special.
Chef's Tip
Reserve part of the gochujang glaze before coating the salmon. Brushing it on during the final few minutes of cooking gives you a glossier finish and keeps the sugars from caramelizing too early. Let the salmon rest briefly after cooking so the juices settle back into the fish.
Easy Alternatives
This recipe also works well with Pacific Bay Chilled Salmon Portions, Pacific Bay Premium Jumbo Salmon Belly, or Pacific Bay Salmon Crazy Cuts. If using smaller or thinner cuts, reduce the cooking time so the salmon stays moist.
Serving Suggestions
Serve with the sesame rice, sesame garlic broccoli, and quick cucumber for the full meal. You can also add kimchi, a soft-boiled egg, steamed edamame, or extra pickled vegetables. Finish with sliced spring onions, toasted sesame seeds, or a squeeze of calamansi for a fresh contrast.
One Last Bite
Gochujang isn't just about heat. It's sweet, savory, tangy, and deeply umami, which is exactly why it works so well with rich salmon. Add sesame rice, garlicky broccoli, and crisp cucumber, and you've got the kind of bowl where every component earns its place.
FAQs
What is gochujang?
Gochujang is a Korean fermented chili paste known for its balance of sweetness, spice, and deep umami flavor. It's commonly used in marinades, sauces, and stews.
Can I use frozen salmon?
Yes. Thaw the salmon overnight in the refrigerator, then pat it dry before adding the glaze so it cooks and caramelizes more evenly.
Why should I reserve some of the glaze?
Using fresh glaze near the end of cooking gives the salmon a glossy finish and helps prevent the sugars in the sauce from over-caramelizing too early.
Can I air-fry the salmon?
Yes. Air fry at 180°C for 10 to 14 minutes, depending on thickness, and brush with the reserved glaze during the final 2 to 3 minutes.
Can I bake the salmon instead?
Absolutely. Bake at 180°C for about 12 to 16 minutes, depending on thickness, then brush with the reserved glaze during the final few minutes.
Can I make this meal ahead of time?
Yes. The quick cucumber and rice can be prepared ahead, and the salmon can be glazed in advance. For the best texture, cook the salmon closer to serving time.
Can I use another salmon cut?
Yes. Chilled Salmon Portions, Premium Jumbo Salmon Belly, and Salmon Crazy Cuts all work well. Adjust the cooking time based on the thickness and size of the cut.
What vegetables go well with Korean Gochujang Salmon?
Broccoli, bok choy, spinach, mushrooms, bean sprouts, carrots, edamame, and kimchi all pair beautifully with the sweet-spicy glaze.
Ready to Make Korean Gochujang Salmon?
Bring bold Korean flavors to your table with Pacific Bay Salmon Fillet Portions. Shop online at PacificBay.com.ph or find Pacific Bay in leading supermarkets nationwide. Real seafood made easy.