Gochujang salmon brings a bold Korean twist to weeknight dinners with sweet, spicy and savory flavor. Think flaky salmon fillets glazed in spicy-sweet gochujang, perfect over rice with a side of kimchi.
Table of contents
This gochujang salmon recipe is one of my favorite quick dinners. It’s ready in 20 minutes and packed with sweet and spicy flavor. Oven-baked or air-fried, the flaky salmon fillets are always cooked to perfection.
In Korean, this dish is called 고추장연어구이 (gochujang yeoneo gui), which means salmon grilled or roasted in gochujang sauce.
You only need a handful of simple ingredients like gochujang paste, honey, garlic, and rice wine vinegar for the perfect sticky gochujang glaze. It’s always so juicy it practically melts in your mouth!
I like serving this Korean salmon with white rice and a few Korean banchan cucumber kimchi or green beans banchan or broccoli banchan.
Also try this gochujang chicken, gochujang tofu or gochujang pasta if you're into spicy-sweet Korean flavors! Or check out my collection of Korean home cooking recipes. And if you're feeling adventurous, try these sweet and spicy Gochujang cookies!
Why you'll love it
- Fast and easy – Takes just 20 minutes from start to finish, with only 5 minutes of prep.
- Quick cleanup – Just one sheet pan or air fryer basket to wash.
- Two cooking methods – Can be baked in the oven or cooked in the air fryer with the same great results.
- Bold, balanced flavor – Combines sweet, spicy, and savory for a rich umami flavor that pairs well with rice.
- Customizable spice – Easily adjust the heat level by using more or less gochujang.
- Perfect with Korean sides – Serve with banchan like kimchi or seasoned veggies for a full Korean food experience.
Ingredient round-up
- Salmon fillets – Fresh fillets work best for soft texture and crispy skin.
- Gochujang – Korean red chili paste that’s rich, slightly spicy and full of umami. You can find gochujang online or Asian grocery store.
- Honey or maple syrup – Adds sweetness to balance the heat. You can also use brown sugar instead.
- Rice vinegar – Brings some zinginess. You can also use lemon juice instead.
- Garlic – Use fresh minced garlic for flavor depth.
- Sesame oil & sesame seeds – For nutty, toasty flavor. For the best flavor, I recommend using roasted sesame oil and toasted sesame seeds.
How to make the perfect Gochujang Salmon
- Combine all the ingredients of the glaze in a small bowl: gochujang, soy sauce, honey, sesame oil, vinegar, and garlic.
- Pat dry, season the salmon fillets with kosher salt and pepper.
- Brush half of the glaze on, then bake in the oven at 400F (200C) for 12–15 mins.
- Brush on the rest of the glaze, top with green onions, sesame seeds and serve immediately.
How to Cook in Air Fryer
- Preheat air fryer to 400F (200C).
- Place salmon skin-side down in basket. Brush with half of the glaze.
- For thin fillets, air fry for 5-7 minutes, and for thicker cuts for 8–10 minutes.
- Finish with extra glaze and toppings before serving.
Substitutes & Variations
- Syrup swap – Use brown rice syrup or corn syrup instead of honey.
- Add freshness – Top with lemon zest, fresh Asian chives or dill.
- Spice it up – Add sliced red chili or extra gochujang for heat.
Success Tips & Tricks
- Use fresh salmon – Fresh fillets give the best flavor and a softer, flakier texture.
- Line tray – Use baking sheet to line your tray to avoid the salmon skin sticking to it.
- Avoid overcooking – Salmon dries out easily. Adjust cooking time to thickness of the fillet. I recommend using a meat thermometer and aim for internal temperature of 125°F (52°C) at the thickest part.
- Double brush for flavor – Brush once before cooking and again after, so the gochujang glaze really sticks and shines.
- Want deeper flavor? – Stir in a pinch of gochugaru (Korean chili flakes) to the glaze for a roasted chili kick.
What to Serve It With
Pair this salmon dish with plain rice and your favorite banchan for a full Korean style meal:
Frequently asked questions
Yes, just thaw fully and pat dry before marinating. However, for the best texture I recommend using fresh salmon fillet if possible.
It’s mildly spicy with a deep, savory flavor. Adjust spice by using more or less.
Yes! Mix the glaze and marinate up to a day ahead. Cook just before serving.
Store in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or air fryer for a few minutes.
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If you’ve tried this recipe out, please don’t forget to rate and comment on this post. I love hearing from you, so feel free to reach out to me on social media as well and tag me in your posts!
Looking for more delicious fish recipes? Try out this mouthwatering Air Fryer Tuna Steak!
Recipe
Korean Gochujang Salmon – Easy Air Fryer or Oven Recipe
Ingredients
- 2 salmon fillets about 150–180g each
- Salt and pepper to taste
Gochujang marinade
- 2 tablespoons gochujang Korean chili paste
- ½ tablespoon soy sauce
- ½ tablespoon honey or maple syrup
- ½ tablespoon sesame oil
- ½ tablespoon rice vinegar or lemon juice
- 2 garlic cloves minced
Garnish
- 1 teaspoon toasted sesame seeds
- 2 green onions thinly sliced
- 1-2 red chilli pepper optional for more heat
Instructions
- In a small bowl, mix together the gochujang, soy sauce, honey, sesame oil, rice vinegar, and minced garlic until smooth.
- Pat dry the salmon fillets with paper towels. Lightly season both sides with salt and pepper.
- Place the salmon skin-side down and brush with half of the gochujang glaze.
Oven Grill
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
- Place glazed salmon fillets on the prepared tray.
- Bake for 12–13 minutes for thin fillets, or 14–15 minutes for thicker cuts, until the salmon is flaky and just cooked through.
- Remove from oven, brush with remaining glaze, then garnish with sesame seeds, green onions, and chili pepper if using.
- Serve hot with rice and your favorite Korean side dishes like cucumber kimchi, broccoli banchan or Korean green beans banchan.
Air Fryer
- Preheat air fryer to 400°F (200°C). Lightly grease the basket or line with parchment paper.
- Place salmon fillets skin-side down in the basket, leaving space between each piece.
- Air fry for 5–7 minutes for thin fillets, or 8–10 minutes for thicker fillets, until the salmon flakes easily with a fork.
- Brush with remaining glaze and garnish with sesame seeds, green onions, and chili pepper if desired.
- Serve with steamed rice and Korean banchan.
Notes
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Cooking time for different cuts:
- Thin fillets: Cook for 12–13 minutes in the oven or 5–7 minutes in the air fryer.
- Thicker cuts: Cook for 14–15 minutes in the oven or 8–10 minutes in the air fryer, or until internal temp reaches 125°F (52°C).
- Make ahead: You can mix the gochujang glaze and prep the salmon up to 1 day in advance. Keep covered in the fridge until ready to cook.
- Leftovers: Store cooked salmon in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or oven until warmed through.
- Nutrition information is estimative and provided for reference only.
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