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I have made this recipe on countless occasions for team dinners and events, and it's a winner every time! Skip the usual simple salmon recipe and swap in this Gochujang Glazed Salmon with Carrots and Bok Choy. If you’re unfamiliar with gochujang, it’s a Korean fermented red chili paste that’s sweet and salty with some underlying spice and umami. I was first introduced to this in culinary school and I immediately fell in love with all the flavors of this condiment. It's been a staple in my pantry ever since.
Just something to keep in mind while working with salmon is, make sure you are sourcing from a trusted and sustainable seafood purveyor. Remove all pin bones using a fish tweezer before baking and wipe any leftover scales with a wet paper towel. Cooking salmon is easy but common to overcook, causing the fillet to be dry. Baking the fish for 25 minutes at 375°F is ideal and yields perfect results with a soft flaky center. For sides, you could use any of your favorite crunchy vegetables; I recommend green beans, snap peas, potatoes, and broccolini florets.
So, next time you have impromptu guests coming over or need a quick weeknight meal, have this recipe in your back pocket and a delicious dinner will be ready in no time. I love seeing creative recipes from the Feedfeed community and can’t wait to see where you take this version of salmon.
Recipe and Headnote Rachel Gurjar
- 1 (3-pound) whole salmon fillet, trimmed and pin bones removed
- 1/ 2 cup gochujang paste
- 1 tablespoon honey
- 1 1/ 2 teaspoons La Tourangelle Toasted Sesame Oil, plus more for the vegetables
- 3 cloves garlic, finely grated
- 1 lime, juiced
- 1 (1-inch) knob ginger, finely grated
- 1 pound baby bok choy, halved
- 1 pound carrots, peeled, sliced into ½-inch coins
- Scallions, sliced, for garnish
- Sesame seeds, for garnish
Preheat the oven to 375°F and line a sheet pan with parchment paper.
In a medium bowl, whisk together the gochujang paste, honey, sesame oil, garlic, lime juice, and ginger until smooth.
Place salmon on the prepared sheet pan. Using a pastry brush, apply the gochujang marinade all over the salmon.
Bake for about 25 minutes, until an instant read thermometer inserted in the thickest part of salmon reads 145ºF.
Meanwhile, bring a large pot of salted water to a boil. Cook bok choy until crisp-tender, 2-3 minutes. Drain and set aside.
In the same pot of boiling water, cook carrots until crisp-tender, 2-3 minutes. Drain and toss with 1 1/2 teaspoons of sesame oil.
Transfer to a platter with cooked bok choy and carrots and serve immediately.