Gochujang Glazed Salmon with Garlic and Spinach
This Korean-inspired dish features tender, flaky salmon fillets glazed with a sweet, spicy, and savory gochujang (Korean chili paste) sauce, paired with garlicky sauteed spinach. It’s a bold-flavored yet well-balanced meal that’s quick to prepare and packed with nutrients.
Time Breakdown:
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients
(Serves 2–3):
For the Salmon:
2 salmon fillets (approx. 150g each, skin-on or skinless)
Salt & pepper to taste
1 tsp oil (for searing)
Gochujang Glaze:
2 tbsp gochujang (Korean chili paste)
1 tbsp soy sauce
1 tbsp honey (or maple syrup)
1 tbsp rice vinegar (or lime juice)
1 tsp sesame oil
2 garlic cloves, minced
1 tsp grated ginger (optional)
Garlic Spinach:
2 tsp olive oil or sesame oil
3 cups fresh spinach
2 garlic cloves, sliced
Salt to taste
Instructions:
1. Prepare the Glaze:
In a small bowl, whisk together gochujang, soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Set aside.
2. Cook the Salmon:
Season salmon with salt and pepper.
Heat 1 tsp oil in a skillet over medium heat.
Place salmon skin-side down and sear for 4–5 minutes.
Flip and cook the other side for 2–3 minutes.
Brush the glaze over the top of the salmon, cover with a lid, and cook 1–2 more minutes until the salmon is cooked through and the glaze is sticky.
3. Saute the Garlic Spinach:
In a separate pan, heat 2 tsp oil over medium heat.
Add sliced garlic and sauté until golden (about 30 seconds).
Add spinach and stir-fry until wilted (2–3 minutes).
Season lightly with salt.
4. Serve:
Plate the salmon over the garlic spinach, spoon extra glaze over the top, and sprinkle with sesame seeds or chopped green onions if desired.
Tips & Notes:
Gochujang heat levels vary – taste before using and adjust honey to balance.
Don’t overcook the salmon; it should flake easily but stay moist inside.
Use baby spinach for tender texture or mix in kale/chard for variety.
Double the glaze and use as a drizzle for rice or noodles on the side!
Questions & Answers
Q: Can I bake the salmon instead of pan-searing?
A: Yes! Bake at 400°F (200°C) for 10–12 minutes, brush with glaze halfway through.
Q: What can I use instead of gochujang?
A: Try sriracha + miso + honey, or chili garlic sauce with a bit of ketchup as a mild substitute.
Q: Is this dish gluten-free?
A: Use gluten-free soy sauce or tamari and confirm your gochujang is gluten-free.
Q: Can I make it ahead of time?
A: You can make the glaze and garlic spinach in advance, but cook the salmon fresh for best texture.
Nutritional Info
Calories: 360 kcal
Protein: 30g
Fat: 21g
Carbohydrates: 10g
Sugars: 6g
Fiber: 2g
Sodium: 680mg