Broiled Gochujang Salmon with Asparagus
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Quick and savory, this lightly sweet and spicy broiled salmon is brushed with a tangy-sweet gochujang glaze and is ready to serve in minutes. Serve it up with asparagus that cooks on the same pan. Dinner made so easy!
There’s nothing simpler in my file of dinner recipes than this: Beautiful peachy-colored gochujang salmon fillets brushed with a sticky sauce that both enhances and complements the full flavors of the fish. They deserve a regular spot in your cooking routine, especially if you’ve already love my baked salmon and are trying to include more seafood recipes in your life.
Along with crisp-tender asparagus spears that broil along with the salmon on the same pan, the dish is ready to enjoy with hot rice and additional sauce/
One of my go-to fast weeknight dinners is gochujang chicken seasoned with a similar sauce, and now this salmon is right up there next to it.
Notes on ingredients
- Salmon: Look for plump, fresh (or previously frozen and thawed) 6-ounce salmon fillets with the skin on that are brightly colored and glistening.
- Asparagus: Trimmed fresh asparagus spears cook to crisp-tenderness alongside the salmon to make a colorful side dish.
- Gochujang: Gochujang is a fermented sauce made with a base of red chili pepper, malt flour, rice flour, and sugar. It has a unique depth and savory flavor with a touch of heat. Like other Korean sauces, gochujang is a combination of palate-pleasing savory, sweet, salty, and spicy elements that really excite my taste buds. Once you play around with gochujang, you’ll see it become an essential pantry ingredient. Hoisin is a similar type of condiment made with soybeans that can be substituted, but since it’s not spicy hot you can blend it with cayenne pepper for some heat.
- Fresh ginger: A small amount of grated ginger goes into the glaze. You can omit it if you don’t have any on hand.
- Toasted sesame oil: The nutty taste of sesame oil pairs beautifully with the Asian flavor profile of the glaze.
- Honey or mirin: I use honey or mirin to add a touch of sweetness — either ingredient balances out the bold, salty flavors from the hoisin and gochujang.
How to prep and cook broiled salmon
1. To prepare the gochujang glaze, whisk the ingredients for the glaze in a small bowl. Remove 2 tablespoons to a another small bowl and reserve separately. 2. Line a 13×9-inch rimmed sheet pan with a piece of foil (don’t use parchment paper because it will burn), or use a nonstick baking sheet. Arrange the salmon fillets and asparagus on the pan in one layer. Season with salt and pepper and drizzle with olive oil.
3. Broil on high heat, with the pan set on a rack 6 inches from the heating element, just until the salmon becomes opaque and begins to form large flakes. It should take 2-6 minutes, depending on the power of your broiler. The salmon doesn’t need to be flipped. 4. Brush the fillets with 2 tablespoons of the glaze. Broil 1-2 more minutes. Keep your eye on it because it can burn quickly! 5. Sprinkle the broiled salmon with thinly sliced scallion tops or chives and serve.
Salmon skin: On or off?
The choice is yours, but I always leave the skin on salmon fillets for a few reasons: The skin contains oils that add flavor and keep the flesh from drying out. When it’s time to serve the salmon, simply use a spatula to separate the skin from the cooked salmon fillets — it should come off easily. The skin is totally edible — if you’re into it, go ahead and enjoy it!
Broiled Gochujang Salmon with Asparagus
Equipment
Ingredients
Glaze
- 2 tablespoons (30 g) gochujang sauce, or substitute with an equal amount of hoisin sauce blended with ½ teaspoon of cayenne pepper
- 1 tablespoon (15 ml) toasted sesame oil
- 1 tablespoon (15 ml) honey
- 1 tablespoon rice wine vinegar
- ½ teaspoon grated fresh ginger, optional
Salmon
- 4 6-ounce (450 g) salmon fillets, preferably skin-on
- 8 ounces (225 g) fresh asparagus spears, trimmed
- Olive oil
- Kosher salt and freshly ground black pepper
- 1 tablespoon thinly sliced scallion greens, or chopped fresh chives
Instructions
Make the glaze
- In a small bowl, whisk together the gochujang or hoisin sauce, sesame oil, honey, rice wine vinegar and ginger. Spoon out 2 tablespoons of the glaze and reserve in a separate small bowl.
Broil the salmon
- Position an oven rack 6-inches from the heat source and fully preheat the broiler for about 10 minutes. Line a 13×9-inch rimmed baking sheet with a piece of foil for easier clean up (don't use parchment paper, which will burn under the broiler).
- Put the salmon fillets on the sheet pan and arrange the asparagus in handfuls around the salmon in a flat layer. Drizzle some olive oil over the salmon and asparagus (about 1 tablespoon) and sprinkle with salt and pepper to taste.
- Place the pan under the broiler and broil 2-5 minutes, until the salmon looks opaque and almost completely cooked through and the asparagus is bright green. The timing will vary depending on the power of your particular broiler and the thickness of the fillets.
- Brush the top of the salmon with the 2 tablespoons reserved glaze. Return to the broiler and cook an additional 1-2 minutes, until the salmon is cooked through and the glaze is set (watch carefully so that the glaze doesn’t burn).
- Sprinkle the sliced scallion or chives over the salmon and serve with additional glaze spooned over.
Karen’s Notes and Tips
- Note on broiler temperature: Broiling is a quick and convenient method for cooking fish fillets. But because every stove is different, the broiler power will vary. Unless you’re using a professional-style appliance, home stoves and ovens are limited when it comes to controlling broiling temperatures. The key to success is to preheat whatever broiler you have for about 10 minutes before cooking, which generally heats to 550F when the “broil” option is selected.
- The glaze can be made ahead up to a week in advance. Keep it refrigerated until ready to use.
- When it’s time to serve the salmon, simply use a spatula to separate the skin from the cooked salmon fillets — it should come off easily.
- The cooked salmon keeps refrigerated up to 3 days. I don’t recommend freezing.
- Rewarm in a microwave at low power (level 2 or 3) until warmed through, about 5 minutes, or 10 minutes in a 350-degree oven until warmed through.
Nutrition
Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.
Hey, I’m Karen
Creator of Familystyle Food
I’m a food obsessed super-taster and professionally trained cook ALL about creating elevated dinners with everyday ingredients. Find simplified recipes made from scratch and enjoy incredibly tasty food! Read more about me here.
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Can I use frozen fillets or should they be thawed?
Hi Elyse, I recommend that you defrost the salmon fillets before broiling. The quickest way to do that is to immerse them in cold water 15-30 minutes.
Really balanced and tasty!
Very easy to prepare and cook, turns out delicious every time we prepare this.
It was delicious! Easy!! I loved the salmon and wish I had made more for leftovers.