Gochujang Salmon – Broiled, Baked, or Air Fryer

This gochujang salmon is bold, glossy, and packed with spicy-sweet flavor. It's ready in about 20 minutes with broiled, baked, and air fryer options.

This gochujang glazed salmon is my go-to method for turning simple salmon fillets into a bold, glossy, spicy-sweet dinner in about 20 minutes. I use gochujang paste - not gochujang sauce - for deeper flavor, and garlic powder instead of fresh garlic so the glaze can caramelize under the broiler without burning.

The result is tender, flaky salmon with a savory Korean-inspired glaze that works beautifully with rice, noodles, roasted vegetables, or a quick cucumber salad. I've included directions for broiled, baked, and air fryer salmon so you can choose the method that works best for you.

For more easy salmon recipes, try my miso butter salmon, spinach stuffed salmon, and mustard dill salmon!

Jump to:

• ⭐️ Why This Gochujang Salmon is the Best
• 💬 What is Gochujang?
• 🐟 Ingredient Notes
• 🔪 How to Make Gochujang Salmon
• 👩🏼‍🍳 How To Know When Salmon is Done
• Storage & Reheating
• 👩🏼‍🍳 Expert Tips
• 🍽 How to Serve Gochujang Salmon
• 💬 Frequently Asked Questions
• More Seafood Recipes
• Gochujang Salmon Recipe (Broiled, Baked, or Air Fryer)

⭐️ Why This Gochujang Salmon is the Best

• Big flavor, minimal effort: The gochujang glaze is spicy, savory, slightly sweet, and comes together in one bowl.
• Ready in about 20 minutes: Perfect for busy weeknights when you want something fast but still impressive.
• Three cooking methods: Make it under the broiler, in the oven, or in the air fryer.
• Tender, flaky salmon: The glaze caramelizes quickly while keeping the salmon moist.
• Easy to serve: Pair it with rice, noodles, roasted vegetables, or turn it into a gochujang salmon bowl.

💬 What is Gochujang?

Gochujang is a fermented Korean spicy-sweet chili paste made from fermented soybeans, red chili peppers, rice, and salt.

It's a bold-flavored condiment that is deeply savory, spicy, and sweet, with slightly funky notes. Gochujang is used in a variety of Korean dishes, including bibimbop, tteokbokki, soups, and salads.

For this recipe, use gochujang paste, not gochujang sauce, which is usually thinner and already seasoned.

🐟 Ingredient Notes

• Gochujang (Korean chili paste) - Use gochujang paste, not gochujang sauce. The paste has a thicker texture and deeper spicy-sweet, savory flavor. Look for it in the Asian section of most grocery stores.
• Fresh ginger - Fresh ginger gives the glaze the best flavor, but dried ginger will work in a pinch.
• Low-sodium soy sauce - This adds salty, savory depth while letting you better control the sodium. If using regular soy sauce, skip the additional salt. Substitute tamari for a gluten-free recipe.
• Honey - Balances the heat from the gochujang and helps the glaze caramelize. Maple syrup or brown sugar will also work.
• Rice wine vinegar - Adds acidity to balance the sweet, spicy, and savory flavors. You can substitute white wine vinegar or apple cider vinegar for similar results.
• Sesame oil - A little bit adds rich, nutty flavor, so don't overdo it!
• Salmon fillets - Use fillets that are similar in size and thickness so they cook evenly. Skin-on or skinless salmon both work.
• Scallions and toasted sesame seeds - Optional, but they add freshness, crunch, and a nice finishing touch.

🔪 How to Make Gochujang Salmon

Preheat broiler and place the oven rack 6-8 inches away from broiler. Pat salmon dry using a paper towel. Line a baking sheet with foil and transfer salmon (skin side down) to prepared baking sheet.

In a small bowl, whisk together the gochujang paste, fresh ginger, garlic powder, soy sauce, honey, rice wine vinegar, sesame oil, salt, and pepper.

Use a pastry brush or the back of a spoon to glaze salmon with gochujang sauce.

Broiled Gochujang Salmon

Broil salmon for 5-7 minutes, rotating pan halfway through. Keep an eye on it. If it starts to burn or smoke, move it to a lower rack.

Let gochujang salmon rest for 5 minutes before serving. Garnish with scallions and sesame seeds. Serve with rice, noodles, or your favorite vegetable.

Baked Gochujang Salmon

Preheat your oven to 400 degrees F. Transfer prepared salmon fillets to a lightly greased baking dish. Bake for 10-15 minutes (depending on how large your fillets are), until salmon is cooked through with an opaque center. Salmon thickness varies, but aim for 4 to 6 minutes per half-inch of thickness.

You could also use an instant-read thermometer to check for doneness. The USDA recommends a minimum internal temperature of 145 degrees F. at the thickest part of the fillet.

Air Fryer Gochujang Salmon

Preheat your air fryer to 380 degrees F. Place prepared salmon fillets in air fryer and cook for 10-12 minutes, until salmon is cooked through with an opaque center.

👩🏼‍🍳 How To Know When Salmon is Done

Salmon is done when it flakes easily with a fork and turns opaque in the center. Salmon thickness varies, but aim for 4 to 6 minutes per half-inch of thickness. For the most accurate result, use an instant-read thermometer; the USDA recommends cooking salmon to 145ºF at the thickest part, though many cooks prefer removing it slightly earlier and letting it finish up cooking while resting a few minutes.

Storage & Reheating

• Storage: Place in an airtight container and store in the fridge for up to 4 days.
• How to freeze: After completely cooled, transfer salmon to a freezer-safe container and freeze for up to 3 months. To thaw, place in refrigerator overnight.
• How to reheat: Cover loosely with foil and place salmon in a preheated 300 degree F. oven for 15 minutes, or until heated through. For more reheating methods, read my post on how to reheat salmon!

👩🏼‍🍳 Expert Tips

• Pat salmon dry before adding the glaze. This helps the glaze stick and caramelize instead of sliding off or turning watery.
• Watch closely if broiling. The honey in the glaze helps it caramelize, but it can burn quickly under high heat. Keep an eye on it during the last few minutes.
• Line baking sheet with parchment paper or foil for easy clean up.
• Salmon skin on or off. This is totally up to you, but leaving the skin on will add flavor to your salmon and help to prevent it from drying out when cooked.

🍽 How to Serve Gochujang Salmon

This sweet and spicy salmon recipe pairs well with a variety of dishes, from potatoes, vegetables, and salads, to a bowl of noodles. Here are some of my favorite ways to serve it:

• Pair it with roasted vegetables, like Brussels sprouts, broccoli, or roasted carrots and green beans
• Serve it with a light side salad, like apple cucumber salad
• Serve it on a bed of rice or noodles, or pair it with cold soba noodle salad or broccoli stir fry
• Accompany it with a side of potatoes, like red skin mashed potatoes

💬 Frequently Asked Questions

More Seafood Recipes

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