Sweet, sticky, and gently spicy, this Korean-inspired salmon comes together in about half an hour and looks straight out of a restaurant. A glossy gochujang-honey glaze clings to crispy-skinned fillets, served over fluffy jasmine rice tossed with toasted sesame and fresh scallions, with cool, snappy cucumber ribbons to balance the heat.
Ingredients
- For the salmon:
- 4 skin-on salmon fillets (6 oz / 170 g each)
- 3 tbsp gochujang (Korean red pepper paste)
- 2 tbsp honey
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp toasted sesame oil
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger
- 1 tbsp neutral oil (such as grapeseed or vegetable)
- Toasted sesame seeds and thinly sliced scallions, to garnish
- For the sesame-scallion jasmine rice:
- 1.5 cups jasmine rice, rinsed until water runs clear
- 2.25 cups water
- 1/2 tsp fine salt
- 1 tbsp toasted sesame oil
- 2 scallions, finely chopped
- 1 tbsp toasted sesame seeds
- For the quick-pickled cucumber ribbons:
- 1 English cucumber
- 1 tsp fine salt
- 2 tbsp rice vinegar
- 1 tsp sugar
- 1/2 tsp toasted sesame seeds
Instructions
- Pickle the cucumbers: Using a vegetable peeler, slice the cucumber lengthwise into thin ribbons. Toss with the salt in a bowl and let sit for 10 minutes. Gently squeeze out the excess water, then toss with rice vinegar, sugar, and sesame seeds. Refrigerate until ready to serve.
- Cook the rice: Combine the rinsed rice, water, and salt in a rice cooker or medium pot. If using a pot, bring to a boil, reduce to low, cover, and cook for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork, then stir in the sesame oil, chopped scallions, and sesame seeds. Keep warm.
- Make the glaze: In a small bowl, whisk together the gochujang, honey, soy sauce, rice vinegar, sesame oil, garlic, and ginger until completely smooth.
- Sear the salmon: Preheat the oven to 400°F (200°C). Pat the salmon fillets very dry. Heat the neutral oil in an oven-safe skillet over medium-high heat. Place the salmon skin-side up and sear for 2 minutes until golden. Flip and sear for 1 minute more.
- Glaze and roast: Brush half of the glaze evenly over the salmon. Transfer the skillet to the oven and roast for 5 to 6 minutes, then brush with the remaining glaze and roast for 2 more minutes, until the salmon flakes easily and the glaze is caramelized and sticky.
- Plate and serve: Mound the sesame-scallion rice on each plate, lay a glazed salmon fillet on top, and arrange the pickled cucumber ribbons alongside. Sprinkle with extra sesame seeds and scallions. Serve immediately.
Tips
For the best cucumber texture, do not skip the salting step; it draws out water so the ribbons stay snappy rather than soggy. Adjust the gochujang to your taste: use 2 tablespoons for a milder glaze or 4 tablespoons for serious heat. The salmon can be cooked entirely on the stovetop by searing both sides and then reducing the heat, brushing with the glaze, and cooking for 3 to 4 minutes more. Any extra glaze keeps in the fridge for up to a week and is fantastic brushed onto chicken thighs, tofu, or roasted vegetables.