Korean-Inspired Gochujang-Glazed Salmon with Garlic Spinach
Cook Time
10 min
Total Time
20 min
Servings
4
Korean-Inspired Gochujang-Glazed Salmon with Garlic Spinach
Looking for a dinner that’s beautiful, bold, flavorful, and comes together in just 20 minutes? This Gochujang-Glazed Salmon is brushed with a sweet, spicy glaze made from Korean gochujang, honey, mirin, and toasted sesame oil—then broiled to caramelized perfection.
Served over garlicky sautéed spinach and finished with sesame seeds and scallions, this dish is high in protein, full of flavor, and perfect for weeknight cooking.
Gochujang—a Korean red chile paste—and honey give this salmon a little bit of sweetness and a
whole lot of spice.
Korean-Inspired Gochujang-Glazed Salmon with Garlic Spinach
Korean-Inspired Gochujang-Glazed Salmon with Garlic Spinach
Looking for a dinner that’s beautiful, bold, flavorful, and comes together in just 20 minutes? This Gochujang-Glazed Salmon is brushed with a sweet, spicy glaze made from Korean gochujang, honey, mirin, and toasted sesame oil—then broiled to caramelized perfection.
Served over garlicky sautéed spinach and finished with sesame seeds and scallions, this dish is high in protein, full of flavor, and perfect for weeknight cooking.
Gochujang—a Korean red chile paste—and honey give this salmon a little bit of sweetness and a
whole lot of spice.
4
20 min
Ingredients:
2 tablespoons gochujang
1 tablespoon mirin
2 tablespoons reduced-sodium tamari, divided
1 tablespoon honey
1 ½ teaspoons toasted sesame oil, divided
4 cloves garlic, grated, divided
2 teaspoons grated fresh ginger
1 ¼ pounds salmon, cut into 4 portions
8 cups baby spinach
Sesame seeds & sliced scallions for garnish
Directions:
Position a rack in the upper third of oven; preheat broiler to high. Line a baking sheet with foil and
coat with cooking spray.
Whisk gochujang, mirin, 1 tablespoon tamari, honey, 1/2 teaspoon sesame oil, 1/4 of the garlic, and ginger in a small bowl.
Pat the salmon dry and place skin-side down on the prepared pan. Brush the salmon with the glaze. Broil
until the salmon is just cooked through, 5 to 8 minutes, depending on thickness.
Meanwhile, heat the remaining 1 teaspoon sesame oil in a large skillet over medium-low heat. Add
the remaining 3 cloves garlic and cook, stirring, until fragrant and just starting to brown, about 3
minutes.
Add the spinach and cook, stirring, until wilted and the pan is dry, about 3 minutes.
Remove from heat and stir in the remaining 1 tablespoon tamari.
Serve the salmon over the spinach.
