If you’re looking for a dish that’s sweet, spicy, savory, and packed with umami, this gochujang glazed salmon with sesame & bok choy is the perfect choice. The rich, buttery salmon is coated in a sticky, flavorful Korean gochujang glaze, then paired with sesame-infused sautéed bok choy for a balanced, nutrient-rich meal.
This dish is fast, flavorful, and easy to prepare, making it a fantastic weeknight dinner or an impressive meal for guests. Let’s dive into the details!
1. Ingredients & Kitchen Tools
Ingredients for the Gochujang Glazed Salmon:
- 2 salmon fillets (skin-on for extra crispiness)
- 2 tbsp gochujang (Korean red chili paste)
- 1 tbsp honey or maple syrup
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 2 cloves garlic, minced
- 1 tsp grated ginger
- ½ tsp red pepper flakes (optional, for extra spice)
- 1 tbsp toasted sesame seeds (for garnish)
- 2 scallions, chopped (for garnish)
Ingredients for the Sesame Bok Choy:
- 4 small baby bok choy, halved
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp rice vinegar
- 1 tbsp sesame seeds
- 1 clove garlic, minced
- ½ tsp red pepper flakes (optional)
Essential Kitchen Tools:
- Mixing bowl (for the glaze)
- Baking sheet or oven-safe skillet
- Large pan or wok (for the bok choy)
- Tongs (for flipping)
- Brush or spoon (for glazing the salmon)
2. Preparing the Gochujang Glaze
1. Mix the Ingredients
In a small bowl, whisk together:
- Gochujang, honey, soy sauce, rice vinegar, sesame oil, garlic, and ginger.
- Add red pepper flakes if you like extra heat.
2. Adjust to Taste
- If you want it sweeter, add more honey.
- For more tang, increase the rice vinegar.
3. Cooking the Gochujang Glazed Salmon
1. Preheat the Oven
Set your oven to 400°F (200°C).
2. Prepare the Salmon
- Pat the salmon fillets dry with paper towels.
- Place them skin-side down on a lined baking sheet.
3. Apply the Glaze
- Brush or spoon half of the gochujang glaze over the salmon.
- Reserve the rest for later.
4. Roast the Salmon
- Bake for 12–15 minutes, depending on the thickness of the fillets.
5. Broil for a Crispy Finish
- Brush the salmon with the remaining glaze.
- Broil on high for 2 minutes until slightly caramelized.
4. Preparing the Sesame Bok Choy
1. Heat the Pan
- Heat 1 tsp sesame oil in a large pan or wok over medium heat.
2. Sauté the Garlic
- Add minced garlic and cook for 30 seconds until fragrant.
3. Cook the Bok Choy
- Place the bok choy cut-side down in the pan.
- Let it sear for 2–3 minutes until lightly golden.
4. Add the Seasoning
- Drizzle in soy sauce, rice vinegar, and red pepper flakes.
- Toss the bok choy and cook for another 2 minutes.
5. Finish with Sesame Seeds
- Sprinkle with toasted sesame seeds before serving.
5. Plating & Presentation
1. Assemble the Dish
- Place the salmon fillet on a plate.
- Arrange the bok choy neatly beside it.
2. Add the Final Touches
- Garnish with toasted sesame seeds and scallions.
- Drizzle with extra glaze or sesame oil if desired.
3. Serve with Complementary Sides
- Steamed jasmine rice
- Chilled soba noodles
- Kimchi for extra flavor
4. Wine Pairing Suggestions
- White wines like Riesling or Sauvignon Blanc complement the spice.
- A light Pinot Noir also pairs well with the umami flavors.
6. Common Mistakes & How to Avoid Them
1. Overcooking the Salmon
- Check for doneness at 12 minutes—it should flake easily.
- Remove from the oven just before fully cooked, as it will continue to cook from residual heat.
2. Glaze Burning in the Oven
- If broiling, watch closely to prevent the glaze from burning.
- Broil for no more than 2 minutes.
3. Bok Choy Becoming Soggy
- Cook bok choy over high heat to keep it crisp.
- Don’t add too much liquid at once.
7. Storage & Reheating Tips
1. How to Store Leftovers
- Store salmon and bok choy separately in airtight containers.
- Keep in the fridge for up to 3 days.
2. Best Way to Reheat
- Warm salmon in a 325°F oven for 8 minutes.
- Reheat bok choy in a pan for 2 minutes over medium heat.
8. Variations & Substitutions
1. No Gochujang?
- Substitute with sriracha + miso paste for a similar flavor.
2. Want a Milder Version?
- Use half the gochujang and increase honey for a sweeter taste.
3. Different Greens Instead of Bok Choy
- Try broccolini, spinach, or kale for variety.
Conclusion
Gochujang glazed salmon with sesame & bok choy is a dish that’s bold, flavorful, and packed with umami. The caramelized gochujang glaze, combined with the tender salmon and garlicky bok choy, creates a perfectly balanced meal. Whether you’re cooking for a quick weeknight dinner or impressing guests, this recipe is sure to become a favorite!
FAQs
1. What is gochujang?
Gochujang is a Korean red chili paste made from fermented soybeans, glutinous rice, and red chili peppers. It adds a deep umami flavor with a balance of sweet, spicy, and savory.
2. Can I use frozen salmon?
Yes! Just thaw it overnight in the fridge and pat it dry before cooking.
3. What if I don’t have an oven?
You can pan-sear the salmon instead:
- Cook skin-side down for 4 minutes over medium heat.
- Flip and cook for another 3 minutes.
- Brush with glaze at the end.
4. How spicy is this dish?
It has a medium spice level. To make it milder, reduce the gochujang and add extra honey.
5. Can I make the glaze ahead of time?
Yes! Store it in the fridge for up to 1 week and use it as needed.
6. What can I serve with this dish?
- Steamed white or brown rice
- Quinoa or cauliflower rice
- Pickled vegetables or kimchi
7. How do I keep salmon skin crispy?
- Pat it dry before cooking.
- Use a very hot pan if searing instead of baking.
8. Is this dish gluten-free?
Yes, if you use tamari instead of soy sauce.
9. Can I grill the salmon?
Yes! Grill over medium heat for 4 minutes per side, brushing with glaze.
10. What’s the best substitute for bok choy?
Try baby spinach, napa cabbage, or asparagus for a different twist.
Enjoy your gochujang glazed salmon with sesame & bok choy, and happy cooking! 🍽🔥