Description
A quick and flavorful weeknight dinner featuring salmon seared in a sticky, sweet, and spicy gochujang honey glaze, served with toasted sesame jasmine rice. Ready in just 20 minutes.
Ingredients
Scale
- 4 salmon fillets (about 6oz each / 680g)
- 2 tablespoons gochujang paste
- 2 tablespoons honey
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 teaspoon toasted sesame oil
- 2 cloves garlic, minced
- 1 teaspoon freshly grated ginger
- 1 tablespoon vegetable oil (or avocado oil)
- 1 cup jasmine rice (uncooked)
- 1½ cups water
- 2 tablespoons sesame seeds (raw, for toasting)
- ½ teaspoon salt (for rice)
- Salt and pepper (for seasoning salmon)
- Optional garnishes: sliced green onions, red pepper flakes, lime wedges
Instructions
- Rinse jasmine rice under cold water until clear. Drain well.
- Combine rice, water, and salt in a medium saucepan. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit covered for 5 minutes. Fluff with a fork.
- While rice cooks, toast sesame seeds in a small dry skillet over medium-low heat until golden and nutty (2-3 minutes). Set aside.
- In a small bowl, whisk together gochujang, honey, soy sauce, sesame oil, garlic, and ginger to make the glaze.
- Pat salmon fillets very dry with paper towels. Season lightly with salt and pepper.
- Heat vegetable oil in a non-stick or cast iron skillet over medium-high heat until shimmering.
- Place salmon skin-side down in the skillet. Press gently for 10 seconds to prevent curling. Cook undisturbed for 4-5 minutes until color changes halfway up the sides.
- Flip salmon carefully. Brush generously with gochujang glaze.
- Cook for another 2-3 minutes, brushing with more glaze halfway through, until salmon flakes easily and reaches desired internal temperature (145°F for well-done, 125°F for medium-rare).
- Stir half of the toasted sesame seeds into the cooked rice.
- Plate the rice, top with glazed salmon, drizzle with remaining pan glaze, and sprinkle with remaining sesame seeds and green onions. Serve immediately with lime wedges.
Notes
Patting the salmon dry is crucial for a good sear. Toasting the sesame seeds enhances the flavor significantly. Gochujang heat levels vary by brand; adjust quantity based on spice preference. Do not substitute gochujang with sriracha as the flavor profile is different. Leftovers can be stored in the refrigerator for up to 3 days; reheat gently in a skillet with a splash of water to prevent drying out.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Korean
Nutrition
- Serving Size: 1 salmon fillet with
- Calories: 450
- Sugar: 12
- Sodium: 600
- Fat: 16
- Saturated Fat: 3
- Carbohydrates: 40
- Fiber: 2
- Protein: 35
Keywords: gochujang salmon, honey glazed salmon, quick dinner, weeknight meals, korean food, salmon recipe, sesame rice, easy seafood