Roasted Gochujang Salmon

By Sue Li

Updated June 28, 2024

Roasted Gochujang Salmon
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
25 minutes
Prep Time
5 minutes
Cook Time
20 minutes
Rating
4(734)
Comments
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Quick and easy, this five-ingredient weeknight recipe yields flavorful, flaky fish with minimal effort. If gochujang (spicy Korean fermented soybean paste) or doenjang (a milder bean paste) are not available, feel free to substitute with harissa paste or miso. Because salmon is already an oily fish, it doesn’t need extra fat to protect it from overcooking in the oven. Once cooked, the salmon fillets can hold up to 4 days, refrigerated, and are equally great eaten at room temperature. Enjoy warm with rice, torn into salads, or tucked into a sandwich.

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Ingredients

Yield:4 servings
  • 4(6-ounce) boneless, skin-on or skinless salmon fillets
  • 3garlic cloves, grated
  • 2tablespoons gochujang 
  • 1tablespoon doenjang or dark miso
  • 1½teaspoons granulated sugar
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

389 calories; 24 grams fat; 5 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 7 grams polyunsaturated fat; 6 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 36 grams protein; 580 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 400 degrees.

  2. Step 2

    Rinse salmon fillets, then pat them dry with paper towels. Place the fillets evenly apart on a foil-lined sheet pan. In a small bowl, whisk together garlic, gochujang, doenjang, sugar and 2 teaspoons water. Rub the mixture all over the salmon. (If using skin-on fish, place it skin-side up.)

  3. Step 3

    Roast until the flesh is firm and cooked through, but the middle is still tender, 12 to 15 minutes. Remove from the oven and let the salmon rest 5 minutes before serving.

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Ratings

4 out of 5
734 user ratings
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Comments

Bridget BXV

Way over done at 10 minutes. So sad. I would start checking at 7 mins.

Meathead

Always cook with a thermometer not a clock. Salmon is done at 125 to 130°F. Not a penny more it is absurd to say how long to cook it because cooking time depends on thickness, moisture level and other variables.

Jean

I'm guessing paste, since it's been around forever and is the default gochujang. There may be commercially available gochujang sauces now but they're a more recent convenience and are probably just gochujang paste, garlic, vinegar, sesame oil, and sugar (the traditional ingredients of gochujang-based sauce).

JenniM

Best thing I've eaten in weeks. Scaled it down to suit flabby British supermarket salmon and forgot the water. Used Clearspring barley miso. So good I think my salmon-hating daughter would be prepared to try it. Thank you Sue Li – this is so easy and delicious it's now on the rota.

Michelle

Made as written. Underwhelming. Curiously bland--a funny thing to say about gochujang.

Lindsay

Used this sauce mixture for some chicken thighs tonight because it’s what we had and my fiancé isn’t huge on salmon anyways - absolutely delicious! The chicken thighs, being higher in fat like salmon, worked very well here (obviously adjusting cook time as needed). Forgot the sugar and didn’t really miss it, but might add some ginger next time. Served with rice and broccoli for an easy and delicious weeknight dinner

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