Description

This Sticky Orange Gochujang Salmon recipe features tender, flaky salmon fillets brushed with a vibrant and sticky glaze made from Korean chili paste, fresh orange juice, and a blend of savory and sweet ingredients. Baked to perfection and served over warm short-grain rice with fresh cucumber, creamy avocado, roasted nori strips, sesame seeds, and scallions, this dish offers a harmonious balance of spicy, sweet, and umami flavors, perfect for a quick yet gourmet dinner.

Ingredients

Scale

For the Salmon and Glaze

2 salmon fillets (approximately 5.3 oz each), skin removed
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons gochujang (Korean chili paste)
2 tablespoons freshly squeezed orange juice
1 tablespoon soy sauce
1 tablespoon honey
1 teaspoon rice vinegar
1 teaspoon toasted sesame oil
1 teaspoon freshly grated ginger
1 clove garlic, minced

For Assembly

2 cups cooked short-grain rice, warm
1/2 cucumber, thinly sliced
1 avocado, sliced
1 sheet roasted nori, cut into strips
1 tablespoon toasted sesame seeds
2 tablespoons sliced scallions

Instructions

Preheat the oven: Preheat your oven to 400°F (200°C) and line a baking tray with parchment paper to prevent sticking and ensure easy cleanup.
Season the salmon: Sprinkle both sides of the salmon fillets evenly with salt and black pepper, then place them on the prepared baking tray, skin removed.
Prepare the glaze: In a bowl, whisk together gochujang, freshly squeezed orange juice, soy sauce, honey, rice vinegar, toasted sesame oil, grated ginger, and minced garlic until the mixture is smooth and well combined.
Glaze and bake the salmon: Brush half of the glaze evenly over the salmon fillets. Bake in the preheated oven for 12 to 14 minutes, or until the salmon is just cooked through and flakes easily with a fork.
Prepare bowl components: While the salmon bakes, get your warm cooked rice ready and thinly slice the cucumber, avocado, roasted nori, and scallions for assembling the bowls.
Finish the glaze: Take the salmon out of the oven and brush the remaining glaze all over the fillets. For an extra sticky finish, broil the salmon for 1 to 2 minutes until the glaze caramelizes slightly.
Assemble the bowl: Divide the warm cooked rice evenly between two bowls. Top each bowl with a glazed salmon fillet, cucumber slices, avocado slices, nori strips, toasted sesame seeds, and sliced scallions for garnish.
Serve immediately: Enjoy your beautiful, flavorful sticky orange gochujang salmon bowls fresh for the best texture and taste.

Notes

Skin removal is optional but helps achieve a more delicate presentation and texture.
Broiling the salmon after glazing adds a nice sticky caramelized finish—watch carefully to avoid burning.
Short-grain rice is preferred for its sticky texture, but you can substitute with jasmine rice or brown rice if desired.
For a spicier kick, increase the gochujang quantity slightly, but adjust honey to balance the heat.
Make sure to use freshly squeezed orange juice for the best bright citrus flavor.

Prep Time: 10 minutes
Cook Time: 14 minutes
Category: Main Course
Method: Baking
Cuisine: Korean Fusion

Keywords: salmon recipe, gochujang salmon, sticky salmon, korean chili paste, orange glaze, baked salmon, salmon bowl, healthy salmon dinner