Seafood > Salmon

Guljeot-Glazed Salmon Recipe

Ingredients with Measurements:
- 4 salmon fillets (6 oz each)
- 1/4 cup soy sauce
- 1/4 cup honey
- 1/4 cup brown sugar
- 1/4 cup rice vinegar
- 2 tbsp gochujang (Korean chili paste)
- 2 tbsp minced garlic
- 1 tbsp minced ginger
- 1 tbsp sesame oil
- 1 tbsp cornstarch
- 1/4 cup water
- Salt and pepper to taste

Special equipment needed:
- Baking sheet
- Aluminum foil
- Small saucepan
- Whisk

Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Line a baking sheet with aluminum foil and lightly oil it.
3. Season the salmon fillets with salt and pepper and place them on the prepared baking sheet.
4. In a small saucepan, combine the soy sauce, honey, brown sugar, rice vinegar, gochujang, garlic, ginger, and sesame oil. Whisk until smooth.
5. Heat the saucepan over medium heat and bring the mixture to a simmer.
6. In a small bowl, whisk together the cornstarch and water until smooth.
7. Add the cornstarch mixture to the saucepan and whisk until the sauce thickens, about 2-3 minutes.
8. Brush the glaze generously over the salmon fillets.
9. Bake the salmon for 12-15 minutes, or until it flakes easily with a fork.
10. Serve the salmon hot, garnished with sliced green onions and sesame seeds.


Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
5. Temperature:
Preheat the oven to 400°F.
Serving size:
This recipe serves 4 people.

Nutritional information:
Calories: 420
Total fat: 14g
Saturated fat: 2g
Cholesterol: 90mg
Sodium: 1140mg
Total carbohydrates: 31g
Dietary fiber: 0g
Sugar: 27g
Protein: 41g

Substitutions for ingredients:
- Instead of gochujang, you can use sriracha or red pepper flakes.
- Instead of rice vinegar, you can use apple cider vinegar or white wine vinegar.
- Instead of honey, you can use maple syrup or agave nectar.

Variations:
- You can use other types of fish, such as cod or halibut, instead of salmon.
- You can add vegetables, such as broccoli or bell peppers, to the baking sheet and roast them alongside the salmon.
- You can use the glaze as a marinade for chicken or pork.

Tips and tricks:
- Make sure to brush the glaze on the salmon generously to ensure that it is fully coated.
- If the glaze is too thick, you can add a splash of water to thin it out.
- To get a crispy skin on the salmon, broil it for the last 2-3 minutes of cooking.

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 it with foil. Bake in a 350°F oven for 10-15 minutes, or until heated through.

Presentation ideas:
Serve the salmon on a bed of rice or quinoa, and garnish with sliced green onions and sesame seeds.

Garnishes:
Sliced green onions and sesame seeds.

Pairings:
This salmon pairs well with steamed rice, roasted vegetables, or a side salad.

Suggested side dishes:
- Steamed rice
- Roasted vegetables (such as broccoli or bell peppers)
- Side salad (such as mixed greens or cucumber salad)

Troubleshooting advice:
- If the glaze is too thin, you can add more cornstarch to thicken it.
- If the salmon is not cooked through after 15 minutes, you can bake it for an additional 2-3 minutes.

Food safety advice:
- Make sure to cook the salmon to an internal temperature of 145°F to ensure that it is safe to eat.
- Store leftover salmon in the refrigerator and consume within 3 days.

Food history:
Guljeot is a Korean sweet and savory sauce made with soy sauce, honey, brown sugar, and gochujang. It is often used as a glaze for meat or fish.

Flavor profiles:
This salmon has a sweet and savory flavor, with a hint of spiciness from the gochujang.

Serving suggestions:
Serve this salmon as a main course for dinner, alongside rice and vegetables.

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Region: Korean

Taste: Savory, Sweet, Tangy, Spicy, Citrusy