Roasted Gochujang Salmon
Updated June 28, 2024
- Total Time
- 25 minutes
- Prep Time
- 5 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4(6-ounce) boneless, skin-on or skinless salmon fillets
- 3garlic cloves, grated
- 2tablespoons gochujang
- 1tablespoon doenjang or dark miso
- 1½teaspoons granulated sugar
Nutritional analysis per serving (4 servings)
389 calories; 24 grams fat; 5 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 7 grams polyunsaturated fat; 6 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 36 grams protein; 580 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 400 degrees.
- Step 2
Rinse salmon fillets, then pat them dry with paper towels. Place the fillets evenly apart on a foil-lined sheet pan. In a small bowl, whisk together garlic, gochujang, doenjang, sugar and 2 teaspoons water. Rub the mixture all over the salmon. (If using skin-on fish, place it skin-side up.)
- Step 3
Roast until the flesh is firm and cooked through, but the middle is still tender, 12 to 15 minutes. Remove from the oven and let the salmon rest 5 minutes before serving.
Private Notes
Comments
Way over done at 10 minutes. So sad. I would start checking at 7 mins.
Always cook with a thermometer not a clock. Salmon is done at 125 to 130°F. Not a penny more it is absurd to say how long to cook it because cooking time depends on thickness, moisture level and other variables.
I'm guessing paste, since it's been around forever and is the default gochujang. There may be commercially available gochujang sauces now but they're a more recent convenience and are probably just gochujang paste, garlic, vinegar, sesame oil, and sugar (the traditional ingredients of gochujang-based sauce).
I made this for myself, so I roughly quartered the ingredients by eyeballing the amounts. I agree with other comments about the time to cook the salmon — check it after five minutes and add maybe a minute at a time until the middle is barely, and I mean *barely* flaking. It’s done at that point. I cooked my fillet for 7 minutes and let it rest for 5. It was buttery, melt in your mouth good, as salmon should be. I’m not sure where 12-15 minutes comes from but it’s way, way too much. I also don’t understand the “skin side up” instruction. I’ve always cooked salmon skin side down and it’s been fine. Don’t be afraid of the garlic. I minced mine instead of grating it and ended up using more than probably intended but it was delicious. I also used white miso because that’s what I had on hand, along with mild gochujang paste.
Doubling the push for air fryer! Carmelized salmon while never overcooking. Gives you a nice crispy skin as well!
Definitely watch the time and cook by the internal temperature. Mine took 9 minutes.
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