A quick and easy recipe for salmon fillets, topped with a super-savory Korean-style glaze.
This post was created in collaboration with Annie Chun’s. They make products that inspire fresh Asian-style dishes my family loves.
Looking for a tasty salmon recipe? I think you’re going to love this quick and flavorful dish, with glazed salmon and fresh asparagus.
There’s nothing simpler than broiling beautiful peachy-colored salmon fillets.
Salmon is delicious, but it’s also a bonafide superfood that deserves a regular spot in your cooking routine.
I consider it a huge bonus that this tasty fish is naturally abundant in protein, essential fatty acids, vitamins and minerals.
It’s one of those foods that even makes me feel good after eating it, as if all those nutrients go straight into my body, immediately working their magic.
This recipe takes an easy salmon recipe up a notch. The fillets are broiled for a few minutes, then brushed with a glaze made with Annie Chun’s Korean-style gochujang sauce.
Korean sauces—jang—are what I call “flavor bombs” — a combination of palate-pleasing savory, sweet, salty and spicy elements that really excite the taste buds.
What is gochujang?
Once I discovered gochujang, it’s become an essential ingredient in my pantry. I use gochujang to boost the flavor of sauces, soups and salad dressings.
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.
One of go-to fast weeknight dinners is Sweet and Spicy Gochujang Chicken, and now this salmon is right up there next to it.
How to cook salmon with skin
I always cook salmon with the skin on, for two reasons.
- The skin contains oils that add flavor and essential nutrients
- Keeping the skin on when cooking helps keep the fish from drying out.
I recommend lining a baking sheet with a piece of foil before broiling salmon to prevent the skin from sticking to the pan.
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 also edible — if you’re into it, go ahead and enjoy!
What to serve with broiled salmon
We love to serve the salmon and asparagus with short grain rice on the side.
If you’re carb-conscious, break the salmon into chunks and serve in Bibb lettuce wraps with a spicy cucumber salad and lots of fresh cilantro.
Broiled Salmon with Korean Gochujang Glaze
Ingredients
Glaze
- 3 tablespoons (45 g) gochujang sauce
- 1 tablespoon (15 ml) toasted sesame oil
- 1 tablespoon (15 ml) honey
- 1 teaspoon rice wine vinegar
- ½ teaspoon grated fresh ginger
Salmon
- 4 4-ounce (450 g) salmon fillets
- 8 ounces (225 g) fresh asparagus spears, trimmed
- 1 teaspoon vegetable oil
- Salt
- 1 tablespoon chopped scallion greens
Instructions
Make the glaze
- In a medium bowl, whisk together the gochujang sauce, sesame oil, honey, rice wine vinegar and ginger.
Broil the salmon
- Position an oven rack 6-inches from the heat source and preheat the broiler to high.
- Put the salmon and asparagus on a foil-lined rimmed baking sheet. Drizzle with the oil and sprinkle lightly with salt.
- Broil 5-7 minutes, until the salmon looks opaque. Brush half the glaze evenly over the salmon.
- Broil for an additional 1-2 minutes, until the salmon is cooked through and the glaze is bubbling (watch so that the glaze doesn’t burn).
- To serve, brush with the remaining glaze and sprinkle with the scallion.
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