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Gochujang Butter Salmon: A Delicious & Easy Recipe

  • Total Time: 25 minutes
  • Yield: 4 servings 1x

Description

Flaky salmon fillets glazed with a vibrant and flavorful homemade gochujang butter. A quick and easy weeknight meal with a Korean-inspired kick!

Ingredients

Scale
  • 4 (6-ounce) salmon fillets, skin on or off
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper, to taste
  • 4 tablespoons unsalted butter, softened
  • 2 tablespoons gochujang (Korean chili paste)
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon rice vinegar
  • 1 clove garlic, minced
  • 1/2 teaspoon grated ginger
  • 1/4 teaspoon red pepper flakes (optional, for extra heat)
  • Cooked rice or quinoa
  • Steamed broccoli or asparagus
  • Sesame seeds, for garnish
  • Chopped green onions, for garnish
  • Lime wedges, for serving

Instructions

  1. Prepare the Gochujang Butter: In a medium bowl, combine softened butter, gochujang, honey (or maple syrup), rice vinegar, minced garlic, grated ginger, and red pepper flakes (if using). Mix well until smooth and creamy. Taste and adjust seasonings as needed. Set aside.
  2. Prepare the Salmon: Pat the salmon fillets dry with paper towels. Drizzle with olive oil and season generously with salt and pepper.
  3. Pan-Searing Method:
    1. Heat a tablespoon of olive oil in a large skillet over medium-high heat.
    2. Carefully place the salmon fillets in the hot pan, skin-side down (if using). Sear for about 4-5 minutes, or until the skin is crispy and golden brown.
    3. Flip the salmon fillets and cook for another 3-4 minutes, or until the salmon is cooked through (internal temperature of 145°F/63°C).
    4. Reduce the heat to low and add the Gochujang Butter to the pan. Let it melt and coat the salmon fillets. Spoon the melted butter over the salmon for a minute or two, until it’s nicely glazed.
  4. Baking Method:
    1. Preheat oven to 400°F (200°C).
    2. Line a baking sheet with parchment paper.
    3. Place the seasoned salmon fillets on the prepared baking sheet.
    4. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork (internal temperature of 145°F/63°C).
    5. Remove from oven and spread the Gochujang Butter evenly over the fillets. You can broil it for a minute or two to caramelize the butter slightly, but watch it carefully so it doesn’t burn.
  5. Grilling Method:
    1. Preheat your grill to medium-high heat. Make sure the grates are clean and lightly oiled to prevent sticking.
    2. Place the seasoned salmon fillets on the grill, skin-side down (if using).
    3. Grill for 4-6 minutes per side, or until the salmon is cooked through and flakes easily with a fork (internal temperature of 145°F/63°C).
    4. During the last minute of grilling, spread the Gochujang Butter over the salmon, allowing it to melt and glaze the fish.
  6. Serving: Serve the Gochujang Butter Salmon immediately with cooked rice or quinoa, steamed broccoli or asparagus, sesame seeds, chopped green onions, and lime wedges.

Notes

  • Adjust the amount of gochujang and red pepper flakes to control the spice level.
  • Use honey or maple syrup depending on your preference. You can also use brown sugar for a richer flavor.
  • Add some sliced bell peppers or onions to the pan while cooking the salmon for a complete meal.
  • Leftover Gochujang Butter Salmon can be stored in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes

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Find it online: https://www.chefstrawberry.com/gochujang-butter-salmon/