Ingredients with Measurements:
- 4 salmon fillets (6 oz each)
- 1/2 cup gochujang paste
- 1/4 cup honey
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp minced garlic
- 1 tsp grated ginger
- 1/4 tsp black pepper
- 2 green onions, thinly sliced
- Sesame seeds for garnish
Special equipment needed:
- Baking sheet
- Parchment paper
- Small bowl
- Whisk
Step-by-step instructions:
1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
2. In a small bowl, whisk together the gochujang paste, honey, soy sauce, rice vinegar, sesame oil, garlic, ginger, and black pepper.
3. Place the salmon fillets on the prepared baking sheet and brush the gochujang glaze over the top of each fillet.
4. Bake the salmon for 12-15 minutes, or until the internal temperature reaches 145°F.
5. Remove the salmon from the oven and sprinkle with sliced green onions and sesame seeds.
Time:
Preparation time: 10 minutes
Cooking time: 12-15 minutes
Temperature:
Oven temperature: 400°F
Internal temperature of salmon: 145°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 400
Fat: 17g
Protein: 42g
Carbohydrates: 20g
Fiber: 1g
Sugar: 16g
Sodium: 700mg
Substitutions for ingredients:
- If you can't find gochujang paste, you can substitute with sriracha sauce.
- Maple syrup or agave nectar can be used instead of honey.
- Tamari sauce can be used instead of soy sauce.
- Apple cider vinegar can be used instead of rice vinegar.
- Olive oil can be used instead of sesame oil.
Variations:
- You can use other types of fish such as cod, halibut, or trout instead of salmon.
- Add some sliced jalapenos for a spicy kick.
- Use the gochujang glaze as a marinade for chicken or beef.
Tips and tricks:
- Make sure to line the baking sheet with parchment paper to prevent the salmon from sticking.
- Brush the glaze generously over the salmon for maximum flavor.
- If the salmon is not cooked through after 15 minutes, continue cooking until the internal temperature reaches 145°F.
Storage instructions:
Leftover salmon can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the salmon, place it in a baking dish and cover with foil. Bake in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the salmon on a bed of rice or quinoa with some steamed vegetables on the side.
Garnishes:
Sprinkle some sesame seeds and sliced green onions over the top of the salmon for a pop of color and flavor.
Pairings:
This salmon pairs well with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Steamed broccoli
- Roasted sweet potatoes
- Grilled asparagus
Troubleshooting advice:
- If the salmon is sticking to the parchment paper, use a spatula to gently lift it off.
- If the glaze is too thick, add a splash of water to thin it out.
- If the salmon is overcooked, it will be dry and tough. Make sure to check the internal temperature with a meat thermometer.
Food safety advice:
- Make sure to cook the salmon to an internal temperature of 145°F to ensure it is safe to eat.
- Wash your hands and all utensils thoroughly before and after handling raw fish.
Food history:
Gochujang is a Korean fermented chili paste that has been used in Korean cuisine for over 1,000 years.
Flavor profiles:
This gochujang glazed salmon has a sweet and spicy flavor with a hint of sesame and garlic.
Serving suggestions:
Serve this salmon with a side of rice and steamed vegetables for a healthy and delicious meal.
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Region: Korean