Gochujang-Glazed Salmon with Sesame-Scallion Jasmine Rice and Quick-Pickled Cucumber Ribbons

Sweet-spicy gochujang caramelizes on crispy-skinned salmon while cool, tangy pickled cucumber and toasty sesame rice keep every bite balanced. It’s a weeknight-friendly bowl that looks and tastes like restaurant takeout.

Nutrition Facts

Per serving (estimated) — 585 kcal · Fat 22 g · Carbs 52 g · Protein 42 g · Sodium 780 mg

Ingredients

For the Quick-Pickled Cucumber Ribbons

• 3 Persian cucumbers (or 1 large English cucumber)
• 1/3 cup rice vinegar
• 1 tbsp granulated sugar
• 1 tsp kosher salt
• 1/4 tsp red pepper flakes (optional)
• 1 tsp toasted sesame seeds

Persian cucumbersRice vinegarGranulated sugarKosher saltRed pepper flakesToasted sesame seeds

For the Sesame-Scallion Jasmine Rice

• 1 1/2 cups jasmine rice, rinsed until water runs clear
• 2 1/4 cups water
• 1/2 tsp kosher salt
• 1 1/2 tbsp toasted sesame oil
• 3 scallions, thinly sliced (whites and greens)
• 1 tbsp toasted sesame seeds

Jasmine riceWaterKosher saltToasted sesame oilScallionsToasted sesame seeds

For the Gochujang Glaze

• 3 tbsp gochujang (Korean red chili paste)
• 2 tbsp soy sauce or tamari
• 1 1/2 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp toasted sesame oil
• 3 cloves garlic, minced
• 1 tsp freshly grated ginger
• 1 tbsp water

GochujangSoy sauceHoneyRice vinegarToasted sesame oilGarlic clovesFresh gingerWater

For the Salmon

• 4 skin-on salmon fillets, 6 oz each, about 1 inch thick
• 1 tbsp neutral oil (avocado or grapeseed)
• 3/4 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Salmon filletsNeutral oilKosher saltBlack pepper

For Serving (optional)

• Extra sliced scallions
• Toasted sesame seeds
• Lime wedges

Sliced scallionsToasted sesame seedsLime wedges

Directions

1. Make the pickles: In a wide, shallow bowl, whisk the rice vinegar, sugar, salt, and red pepper flakes (if using) until the sugar and salt dissolve. Using a vegetable peeler, shave long, wide ribbons from the cucumbers, working around the seedy core (discard the core). Add the ribbons to the brine, sprinkle with sesame seeds, and toss gently. Let stand at room temperature while you prepare the rest, tossing once or twice.
2. Cook the rice: Combine the rinsed jasmine rice, 2 1/4 cups water, and 1/2 tsp salt in a medium saucepan. Bring to a boil over high heat, stir once, then reduce to the lowest heat, cover tightly, and simmer for 15 minutes. Remove from the heat (keep the lid on) and let steam-rest for 5 minutes.
3. Make the glaze: In a small bowl, whisk the gochujang, soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and 1 tbsp water until completely smooth. The mixture should be thick but spreadable; add another teaspoon of water if needed.
4. Prep the salmon: Pat the fillets very dry on all sides with paper towels — this is the key to crispy skin. Season both sides with the salt and pepper and let sit at room temperature for 5 minutes while the skillet heats.
5. Sear the salmon: Heat the neutral oil in a large oven-safe skillet (preferably stainless steel or cast iron) over medium-high heat until just shimmering. Place the fillets skin-side down, press each one gently with a spatula for 30 seconds to flatten the skin, and cook undisturbed for 4 minutes until the skin is deeply golden and releases easily.
6. Glaze and broil: Carefully flip each fillet flesh-side up. Brush about two-thirds of the gochujang glaze generously over the tops. Move the skillet to the broiler (or preheat the oven to 425°F / 220°C) and broil 6 inches from the heat for 2–3 minutes, watching closely, until the glaze is bubbling, slightly charred at the edges, and the salmon reaches an internal temperature of 125–130°F for medium.
7. Finish the rice: Uncover the rice and fluff with a fork. Drizzle with the sesame oil, then fold in the sliced scallions and toasted sesame seeds. Taste and adjust with a pinch of salt if needed.
8. Plate and serve: Divide the sesame-scallion rice among 4 shallow bowls. Set a glazed salmon fillet on top of each, then pile a generous tangle of pickled cucumber ribbons alongside. Drizzle the remaining glaze over the salmon, scatter extra scallions and sesame seeds on top, and serve immediately with lime wedges for squeezing over everything.

Cook’s Notes

• Use Persian cucumbers for the pickle — they have thin skin, tiny seeds, and produce ribbons that hold their curl. If using English cucumber, scoop out the seedy center first.
• For maximum crispiness, do not move the salmon during the initial 4-minute sear. If the skin sticks when you try to flip, give it another 30 seconds.
• Tame the heat by starting with 2 tbsp gochujang and adding more to taste; amp it up with an extra teaspoon of gochujang plus a pinch of cayenne for spice lovers.
• The pickle brine keeps the cucumbers crisp for up to 2 days in the fridge — make a double batch to top grain bowls, tacos, or banh mi all week.
• Swap salmon for skin-on steelhead trout, arctic char, or even boneless skinless chicken thighs (sear 6 min per side, then glaze and broil) using the same method.

More South Korea Recipes You’ll Love

Craving more flavors from South Korea? Try these traditional recipes:

• Korean Bibimbap Bowl
• Gochujang-Glazed Salmon with Sesame Rice and Kimchi Cucumber Salad
• Gochujang-Glazed Short Rib Bibimbap with Crispy Rice and Sesame-Scallion Sauce

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