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Ingredients
- 2 salmon fillets, 6 ounces each, skin-on
- 3 tablespoons gochujang (Korean red chili paste)
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon vegetable oil
- 1 teaspoon sesame seeds
- 2 green onions, thinly sliced
- Salt and black pepper to taste
Before you start
Equipment You'll Need
- Small mixing bowl
- Whisk
- Paper towels
- Large skillet
- Spatula
- Instant-read thermometer
- Serving plates
Safety Tips & Important Notes
Follow these for best results and safety.
- Do not move the salmon while the skin is cooking to ensure it becomes crispy and doesn't stick to the pan.
- Gochujang can be quite spicy; start with 2.5 tablespoons if you prefer a milder glaze and adjust to taste.
- Ensure the skillet is hot enough before adding the salmon to achieve a proper sear and crispy skin.
- Use an instant-read thermometer to check doneness—salmon is perfectly cooked at 145°F (63°C) internal temperature.
- Be careful when flipping the salmon as it can be delicate; use a thin, flexible spatula for best results.
Instructions
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In a small bowl, whisk together gochujang, honey, soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger until smooth and well combined.
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Pat the salmon fillets dry with paper towels and season both sides generously with salt and black pepper.
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Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 1-2 minutes.
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Place salmon fillets skin-side up in the hot skillet and cook for 4-5 minutes without moving them, until the skin is crispy and golden brown.
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Flip the salmon fillets carefully using a spatula and cook for another 2-3 minutes on the flesh side.
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Pour the gochujang glaze over the salmon fillets, reduce heat to medium, and cook for 2-3 minutes more, spooning the glaze over the fillets occasionally, until the glaze thickens and coats the salmon and the internal temperature reaches 145°F (63°C).
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Transfer the salmon to serving plates and drizzle any remaining glaze from the pan over the fillets.
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Garnish with sesame seeds and sliced green onions before serving immediately.
Chef's notes
Serve immediately with steamed rice, roasted vegetables, or a fresh cucumber salad for a complete meal.
Leftover salmon can be refrigerated in an airtight container for up to 2 days and reheated gently in a 300°F (150°C) oven.
For meal prep, prepare the glaze up to 3 days in advance and store in the refrigerator in an airtight container.
This recipe can be easily doubled or tripled by cooking the salmon in batches or using a larger skillet.
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