Gochujang Salmon (Pan-Fried vs Broiled)
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Servings
3 people
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Calories
178 kcal
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Course
Main Course
Gochujang Salmon (Pan-Fried vs Broiled)
Description
The Gochujang Salmon features salmon fillets with the skin left on for texture and flavor. The flesh-side is marinated with a sauce mix of gochujang paste, sesame oil, honey, rice vinegar, soy sauce, and fresh grated ginger. The skin is dried thoroughly to enable crisping during cooking.
The cooking method involves pan-frying the salmon skin-side down with olive oil pressed to keep the fillet flat, cooking undisturbed for several minutes until the skin crisps nicely. Flipping and broiling finish cooking the salmon while preserving the crisp skin without sogginess. The flesh becomes opaque and tender with a balanced spicy and sweet glaze from the marinade.
Serving options include garnishing with sliced spring onions, toasted sesame seeds, or sliced chilies to complement the bold flavors. Internal doneness can be gauged by flesh color or a cooking thermometer, with recommendations for medium, medium-rare, and well-done temperatures provided.
The recipe notes include guidance on timing the marinade and cooking steps to prevent mushy flesh and maintain texture. The source of crispy skin technique is adapted to avoid sogginess from flipping after marination.
Ingredients
- 3 salmon Leave the Skin on. Use wild caught for health reasons if you can afford it but note the flesh will be a little firmer and drier, fillet
- 2 Tablespoons gochujang paste See here for gochujang substitutes but as Gochujang is the main ingredient of this dish, I don't recommend replacing it!, Korean
- 1 Tablespoon sesame oil
- 1 Tablespoon honey
- 1 Tablespoon rice vinegar
- 1 Tablespoon soy sauce light
- ginger ½ inch thick, minced or grated, fresh
Instructions
For Crispy Skin Salmon
- Whisk the ingredients for the sauce (everything but the salmon, oil for coating and garnishes) till well-mixed.
- Use paper towels to make the skin of the salmon very dry but be careful not to tear it. You need dry skin to get it nice and crisp!
- Place the salmon flesh side down in the sauce, being careful not to get the sauce onto the skin.
- Place in the fridge for 1 hour to further dry out the skin. Don't leave it too long or the flesh will turn mushy.
- Rub olive oil over the dry skin of the salmon. (⅕ teaspoon per fillet should do the trick.)
- Heat up some oil in a pan on medium high till shimmering then press the salmon skin down and turn the heat down to medium. Note: You will need to use a spatula to apply force as the fish may buckle up (or press down with your hand but be careful there will be some oil splatter.) Press for 10 seconds.
- Leave the salmon to cook undisturbed for 7 minutes approximately- this will depend on the thickness of the cut. It should have turned opaque till ¾ of the way up.
- Flip the salmon so the skin now faces up and cook for another 1½minutes or till cooked through.Serve skin side up and enjoy! You may want to garnish with sesame seeds etc and more of the (cooked) marinade as a sauce!
Broiled Salmon
- If you want those nice charred bits on your salmon, skip the pan and broil instead. Note: broiling works well if you want to serve a larger whole fillet that can be divided up at the dining table.
- Place a rack in the upper third of oven (about 5-7 inches from there top); preheat the broiler on high.
- Line a baking sheet with foil and coat with oil or cooking spray. (Do NOT use parchment paper or too much. oil as it may catch fire!)
- Place the salmon skin down on the foil and coat the flesh with the gochujang marinade.Broil till cooked: the time depends on the thickness of the fillet, but is usually 5-8 minutes. Note: During the last few minutes, check in on the salmon as the sugars in the glaze burn super quickly.Let it rest for a few minutes before cutting into it!
Notes
- Dry the salmon skin thoroughly before cooking to achieve a crisp texture without tearing.
- Marinate the flesh side only to prevent soggy skin and allow about 1 hour in the refrigerator.
- Cook skin side down undisturbed to allow crisping; avoid flipping multiple times to preserve texture.
- Check doneness by looking for opaque pink-peach flesh or use a food thermometer for precision.
- Consider garnishing with sliced spring onions, toasted sesame seeds, or sliced chilies for added flavor and presentation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3people
Amount Per Serving
Calories 178 kcal
% Daily Value*
| Calories | 178kcal | 9% |
| Carbohydrates | 12g | 4% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 6g | 30% |
| Sodium | 1012mg | 42% |
| Potassium | 173mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 72IU | 1% |
| Vitamin C | 6mg | 7% |
| Calcium | 12mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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