Sticky Orange Gochujang Salmon (Print View)

Flaky salmon glazed with a sweet-spicy orange gochujang sauce atop rice with fresh veggies and nori.

# Components:

→ Salmon

01 - 2 salmon fillets (5.3 oz each), skin removed
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 Components

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 and place them on the prepared tray.
03 - Whisk together gochujang, orange juice, soy sauce, honey, rice vinegar, sesame oil, grated ginger, and minced garlic until smooth.
04 - Brush half of the glaze evenly over salmon fillets and bake for 12 to 14 minutes until just cooked and flaky.
05 - While salmon cooks, prepare warm rice and slice cucumber, avocado, and scallions. Cut nori into strips.
06 - Brush the remaining glaze on cooked salmon and broil for 1 to 2 minutes for a sticky glaze finish, optional.
07 - Divide warm rice between two bowls. Top each with a salmon fillet, cucumber slices, avocado, nori strips, sesame seeds, and scallions.
08 - Serve immediately for optimal freshness and texture.

# Expert Advice:

01 -
  • The glaze is sticky and deeply flavorful without any of the fuss—it caramelizes in minutes while the salmon bakes gently underneath.
  • Everything comes together in under 40 minutes, which means weeknight dinner that tastes like you actually tried.
  • It's naturally dairy-free and packed with omega-3s, so you feel nourished while eating something genuinely delicious.
02 -
  • Don't overfish the salmon—a minute too long in the oven and it becomes dry; I learned this the hard way and now I use a meat thermometer to hit exactly 48–50°C internal temperature.
  • Whisk your glaze until it's completely smooth before brushing; lumpy gochujang won't spread evenly and you'll miss pockets of flavor.
  • Room-temperature avocado slices stay firmer and more beautiful than cold ones; slice it just before assembling.
03 -
  • Make the glaze ahead of time and store it in the fridge for up to three days—it actually deepens in flavor overnight.
  • If your salmon fillets are very thick, lower the oven temperature slightly and extend the baking time by a few minutes to ensure even cooking without drying out the edges.
  • Toast your sesame seeds in a dry pan for 2–3 minutes before sprinkling them on the bowl; it amplifies their nutty flavor and makes them taste like a thoughtful finishing touch rather than an afterthought.
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