• 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

• Preheat broiler and place the oven rack 6-8 inches away from broiler.
• 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.