Sticky Orange Gochujang Salmon (Printable)

Flaky salmon with a vibrant orange-gochujang glaze, served with fresh cucumber, avocado, and nori on rice.

# What You’ll Use:

→ Salmon

01 - 2 salmon fillets (5.3 oz each), skin removed
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon black pepper

→ Orange Gochujang Glaze

04 - 2 tablespoons gochujang (Korean chili paste)
05 - 2 tablespoons freshly squeezed orange juice
06 - 1 tablespoon soy sauce
07 - 1 tablespoon honey
08 - 1 teaspoon rice vinegar
09 - 1 teaspoon toasted sesame oil
10 - 1 teaspoon grated fresh ginger
11 - 1 clove garlic, minced

→ Bowl Components

12 - 2 cups cooked short-grain rice, warm
13 - 1/2 cucumber, thinly sliced
14 - 1 avocado, sliced
15 - 1 sheet roasted nori, cut into strips
16 - 1 tablespoon toasted sesame seeds
17 - 2 tablespoons sliced scallions

# How-To:

01 - Preheat oven to 400°F and line a baking tray with parchment paper.
02 - Season both sides of the salmon fillets evenly with salt and black pepper. Place them on the prepared tray.
03 - In a mixing bowl, whisk together gochujang, orange juice, soy sauce, honey, rice vinegar, toasted sesame oil, grated ginger, and minced garlic until smooth.
04 - Brush half of the glaze over the salmon fillets. Bake for 12 to 14 minutes until the salmon flakes easily with a fork.
05 - While the salmon bakes, warm the cooked rice and prepare cucumber, avocado, nori, sesame seeds, and scallions.
06 - Brush the remaining glaze onto the cooked salmon. Broil for 1 to 2 minutes to achieve a sticky finish, if desired.
07 - Divide warm rice between two bowls. Top each with a glazed salmon fillet, cucumber slices, avocado, nori strips, toasted sesame seeds, and scallions.
08 - Serve immediately to enjoy the fresh and vibrant flavors.

# Expert Advice:

01 -
  • The glaze gets sticky and caramelized in the broiler, creating this addictive sweet-spicy finish that tastes way more complicated than it actually is.
  • Everything comes together in under 40 minutes, so you can eat something restaurant-quality on a random weeknight without the stress.
  • It's naturally dairy-free and pescatarian, but feels so satisfying that nobody at the table will notice or care.
02 -
  • The broiler step is optional only if you don't mind missing out on that addictive caramelized exterior—it genuinely changes everything, so please don't skip it if you have time.
  • The salmon continues cooking slightly after it comes out of the oven, so pulling it out when it still looks barely set in the center means it will be perfect and moist, not dry and chalky.
  • Orange juice from concentrate or bottled tastes noticeably different and flatter than fresh-squeezed; this particular glaze is forgiving about most things, but fresh juice is where it's worth the extra effort.
03 -
  • Pat your salmon fillets dry with paper towels before seasoning so they develop a better sear and the glaze sticks properly instead of sliding off.
  • If your gochujang is particularly thick or spicy, add orange juice a little at a time until the glaze reaches the right consistency and heat level for your preference.
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