• Home
  • About
  • Recipes
    • Baking + Sweet
      • Bread
      • Bars & Brownies
      • Cookies
      • Cakes
      • Muffins
    • Breakfast
      • Toasts
      • Oats
      • Granola
      • Pancakes
    • Beans + Grains + Bowls
    • Dips + Spreads + Toppings
    • Pasta
    • Salads + Soups
    • Snacks + Sides
    • Vegetables
    • Vegetarian Proteins
    • Fish
    • Special Diets
      • Dairy Free
      • Gluten Free
      • Vegetarian
      • Vegan
  • Index
  • Newsletter
  • Contact Me

Justine Doiron

just real good food

Fish, Gluten Free, Recipes, Special Diets · November 29, 2022

Gochujang Butter Salmon

Jump to Recipe Print Recipe
Finished gochujang butter salmon

You know by now I’m a girl who loves gochujang, but this Gochujang Butter Salmon is truly unique. It’s quick (under 30 minutes, or 20 if you’re speedy!), rich, complex and slightly spicy. Plus, the salmon comes out perfectly every time. Did I mention it also fits into the realm of one-pan-meals? What’s not to love? This salmon feels like the perfect dish to make on a weeknight, for a dinner party or any other occasion that calls for a quick yet showstopping meal. Just whip up the sauce, put the salmon directly in the saucepan, scatter with herbs and serve!

Salmon in sauce with onions

Table of contents

  • First, let’s talk about gochujang
  • The ingredients you’ll need to make the sauce for this Gochujang Butter Salmon
  • How to prepare the sauce for this butter salmon
  • What does slow-roasting salmon do?
  • Ideas for what to serve with this Gochujang Butter Salmon
  • FAQ
  • Looking for other fish recipes?
  • Watch the video here:
Sliced red onions

First, let’s talk about gochujang

A common question I get is what is gochujang? And it’s something I love to answer.

Gochujang is a Korean red pepper paste that is fermented. The fermentation gives it a unique flavor that you can’t replicate with other condiments. The paste is also so easy to cook with and so versatile for adding to quick soups, stews, and sauces.

My favorite thing about gochujang is it’s simultaneously savory, sweet and spicy. The most common preparation involves gochugaru (Korean red pepper flakes), glutinous rice, meju powder, yeotgireum and salt. The sweetness comes from the starch of rice, which is then cultured with saccharifying enzymes during the fermentation process.

Gochujang is one of my favorite ingredients to cook with, and I feel like it gives this butter salmon a whole new layer of flavor and subtle heat.

Gochujang sauce combined

The ingredients you’ll need to make the sauce for this Gochujang Butter Salmon

Now that we’ve covered the star ingredient of this recipe, here is what else you’ll need to bring this salmon dinner together:

  • 1 1/4 pounds of salmon
  • 4 tablespoons salted butter
  • 1/2 medium red onion, thinly sliced
  • 1 tablespoon brown sugar
  • 1 tablespoon soy sauce
  • 1 1/2 tablespoons gochujang
  • 3 tablespoons rice vinegar
  • 1/2 cup roughly chopped herbs, such as dill, parsley & scallions
  • 1/2 lemon, for serving
Sautéed onions

How to prepare the sauce for this butter salmon

The sauce for this salmon starts with brown butter and builds from there. The butter adds a nice tenderness to the salmon and richness to the sauce.

First, brown the butter in your large saucepan, when it’s browned, turn off the heat but leave the pan on the stove. Throw in the onions and stir to coat.

While the butter is browning, I suggest whisking together the brown sugar, soy sauce, gochujang and vinegar in a small bowl. Pour this into the pan when it’s still warm and stir to create the sauce.

The flavors will continue to build in the sauce as you bake it – but for now, you have a wonderfully delicious sauce in less than 5 minutes!

Gochujang sauce and onions in pan

What does slow-roasting salmon do?

Slow-roasting salmon is the best way to get a rich, buttery, soft salmon that is perfectly cooked through. It’s very tempting to cook salmon to medium-rare at a high heat for a low amount of time, but trust me, slow roasting will give you a much better texture overall.

In this recipe, slow-roasting the salmon allows for the sauce to thicken around it, and for the salmon to absorb all the buttery umami that the sauce has to offer. What results is the most tender, pull-apart salmon you’ve ever had, along with a rich and thick sauce to pour over it.

Salmon, sauce and onions in pan

Ideas for what to serve with this Gochujang Butter Salmon

The beauty of this Gochujang Butter Salmon is that it is versatile – there are so many things you can serve it with! From the humble white rice to crispy quinoa, there are so many ways to make this protein dinner. Here are a few suggestions:

  • Serve with white rice and steamed vegetables of your choice – spoon the sauce and herbs over the top to make it a full meal!
  • Eat with sweet potato wedges to scoop up the sauce. Yum.
  • Take cooked quinoa, toss it in sesame oil and a bit of salt and roast it at 375°F for 15 minutes – let it get crispy and serve underneath the salmon to soak up the sauce.
  • Serve with an herby salad and crusty bread for picking up the rest of the sauce.
  • Steam Korean rice cakes on the side, then toss them into the pan when the salmon is out of the oven. Let them soak up the remaining sauce and serve the whole pan as a meal.
Salmon, sauce and onions in pan

FAQ

How do you store this salmon?

I love storing the salmon with the sauce. Pile everything into an airtight container and store in the fridge for up to 4-5 days!

Does this recipe freeze well?

Unfortunately, this salmon does not freeze well. I recommend eating it as close to its preparation date as possible, and I do not recommend freezing it.

Can I make this salmon for meal prep?

Absolutely! Just follow the storage tips above, and mix and match it with your favorite sides throughout the week.

Finished gochjang butter salmon over quinoa

Looking for other fish recipes?

Here are a few that are amazing on the blog!

Habanero Cashew Salmon
The flavors in this creamy, mostly-veggie salmon are highly varied, but they all seem to work together perfectly. This is a spicy, filling, low-effort dinner that yields a fantastic result.
Check out this recipe
Grilled Swordfish with Basil Pistachio Relish and Tomato Salad
This is the kind of salad I made when I'm not in the mood to make an involved salad. It's easy, unique, and has just the amount of textures and flavors to be something I want to eat again and again. Add in rich and simple grilled swordfish and dinner is fully served.
Check out this recipe
Corn Gazpacho with Salmon & Crispy Rice
Summer means gazpacho, but gazpacho has never been the full meal for me. I need more texture, and a few more filling ingredients. So that's how this bright, spicy, cool but filling gazpacho came to be. It incorporates slow-roasted salmon, crispy rice for texture, and it's seriously delicious.
Check out this recipe

Watch the video here:

And that’s everything for this Gochujang Butter Salmon recipe!

If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.

And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3

Gochjang Butter Salmon

5 from 2 votes
This salmon recipe is sweet, slightly spicy, rich and tender, and done in no more than 30 minutes – and that's being generous. If you want a quick, delicious and impressive protein that's easy to make, this salmon recipe is it.
Print Recipe Pin Recipe
Prep Time:10 minutes mins
Cook Time:10 minutes mins
Total Time:30 minutes mins
Course: Main Course
Cuisine: Fusion, Korean
Keyword: baked, gochujang, salmon
Servings: 4 servings

Equipment

  • 1 large skillet or sauté pan

Ingredients

  • 1 1/4 pounds salmon
  • 4 tablespoons salted butter
  • 1/2 medium red onion thinly sliced
  • 1 tablespoon brown sugar
  • 1 tablespoon soy sauce
  • 1 1/2 tablespoons gochujang
  • 3 tablespoons rice vinegar
  • 1/2 cup roughly chopped herbs, such as dill, parsley & scallions
  • 1/2 lemon for serving

Instructions

  • Preheat the oven to 325°F
  • Cut the salmon into four portions and set aside.
  • In a large oven-safe pan that can hold all of the salmon pieces plus some, add the butter. Put the pan on medium heat and melt the butter, stirring occasionally, until it starts to fizz slightly and brown.
  • Once the butter reaches a golden brown, turn off the heat and add in the onions. Stir to coat the onions in the brown butter. You want them to soften slightly in the heat of the pan, but they don't need to cook all the way, the oven will take care of that later.
  • In a small bowl, whisk together the brown sugar, soy sauce, gochujang and vinegar. Pour this into the pan and mix to create a thick and rich sauce.
  • Create some space in the pan for the salmon, moving the onions and sauce to the sides. Place the salmon skin-side-down on the pan. Spoon the onions and sauce over each piece of salmon until they are well coated.
  • Slow-roast the salmon in the oven for 15-16 minutes at 325°F.
  • Remove from the oven, spoon more of the warm sauce over the salmon (you'll have plenty left over, save for drizzling over the rest of your meal, and for rice and vegetables throughout the week!) and flake the salmon away from the skin.
  • Serve the salmon on a large plate, scatter with herbs and spoon more sauce over as desired. Finish with a squeeze of lemon and enjoy!

Posted In: Fish, Gluten Free, Recipes, Special Diets

Get exclusive Justine Snacks content

You’ll Also Love

Sambal Oelek Cabbage, Edamame & Rice
Beet Ricotta Gnocchi
Blended Apple Cinnamon OatsBlended Apple Cinnamon Oats

Comments

  1. Elizabeth L says

    December 3, 2022 at 11:34 pm

    Absolutely fabulous!

  2. Alison A. says

    December 9, 2022 at 2:46 am

    5 stars
    So great! Made it with the quinoa this time, next time we’ll try it with the rice cakes. We have salmon at least once a week, this recipe is going into regular rotation. Thanks, Justine!

  3. Leanne R says

    December 21, 2022 at 2:27 am

    5 stars
    Beyond delicious. Served with garlic smashed potatoes. Can’t wait to add this to my arsenal of salmon recipes. THANK YOU!

Next Post >

Honeynut Squash Brothy Beans

Hey! I'm Justine. A recipe developer, highly dedicated eater, and bread enthusiast with an archive of both savory and sweet. This is where I store all my recipes, feel free to take a look around!
  • Roasted Fennel & Brussels Sprout Salad with Fig Balsamic
  • Sugared Fig Scones
  • Blueberry Cookies | Vegan & Naturally Blue!
  • Shaved Brussels Sprouts Salad with Pomegranate Dressing & Chili Almonds
  • Baked Kale Salad with Crispy Quinoa
  • Shaved Brussels Sprouts Salad with Pomegranate Dressing & Chili Almonds
  • Baked Kale Salad with Crispy Quinoa
  • Roasted Fennel & Brussels Sprout Salad with Fig Balsamic
  • Blueberry Cookies | Vegan & Naturally Blue!

Latest on Instagram

Shaved Brussels Sprouts with Pomegranate Dressing Shaved Brussels Sprouts with Pomegranate Dressing and Chili Almonds! I usually don’t do baked salads back to back, but this dressing hit me like a ton of bricks and I needed to make it. It’s just the right amount of creamy, sweet and acidic, and the chili almonds balance everything out with a nutty crunch.

It serves four which means I have three servings in my fridge just WAITING for me, and I cannot wait. 

Full recipe is on the blog and linked in bio, and I hope you’ll love it if you make it!

https://justinesnacks.com/shaved-brussels-sprouts-salad-with-pomegranate-dressing-chili-almonds/

#bakedsalad #fallfood #saladrecipe #harvestbowl
I guess home is where the fig scones are https:// I guess home is where the fig scones are

https://justinesnacks.com/sugared-fig-scones/

#figscones #figs
BONUS EPISODE - How to make a sourdough starter! B BONUS EPISODE - How to make a sourdough starter! Because the end of summer is for building your starter and the fall is for using it 😎

I call this my “Low Discard Sourdough Starter” because I’ve always found myself frustrated by how much flour recipes tell you to waste when building a starter. This one starts with as little flour as possible, and uses a method that makes sure you’ll be ready to bake in less than 7 days. It differs a bit from the traditional method, but it’s fool-proof, and never fails me. 

This is a bit of a longer video, so feel free to save it as a resource for building your starter and visual cues! The full instructions are written out on the blog post linked below and in my bio. 

Let me know of any questions in the comments, and I hope this helps!

https://justinesnacks.com/low-discard-sourdough-starter/

#sourdough #sourdoughbread #sourdoughstarter #howtomakeasourdoughstarter
BAKED. SALAD. SEASON! And I am sorry for the screa BAKED. SALAD. SEASON! And I am sorry for the screaming I just get so excite! 

And this is just the beginning - so please let me know of any and every baked salad request. Your roasted vegetable wish is my command 🫡

The start to this season is Roasted fennel, crispy edges brussels sprouts, and a reduced figgy balsamic dressing. Chili beans by way of @wearebrightland ardor red chili olive oil. A dreamy, veg-packed salad. The full recipe is on the blog, for when your weather dips below 70 and you’re ready to roast 😎

https://justinesnacks.com/roasted-fennel-brussels-sprout-salad-with-fig-balsamic/

#bakedsalad #fennel #brusselssprouts #healthydinner
Fall Seaon = Slop Season ☺️ Part 1 A butternu Fall Seaon = Slop Season ☺️ Part 1

A butternut squash soup topped with a bright fennel salad that’s just so cozy and so packed with vegetables you’ll forget you didn’t even have to blend it. Soup and salad. Never soup OR salad. 

The weather has gotten *crispy* so I have gotten *sloppy* and this soup is just the beginning. Let me know any slop requests below!

You can find the full recipe on my blog, and subscribe to my newsletter (free and linked in bio!) bc those lovers got this recipe a bit early!

Ok ily happy weekend 💚

https://justinesnacks.com/fennel-butternut-squash-soup/

#butternutsquash #butternutsquashsoup #fennelsalad
Shishito peppers in sizzled sesame, dried mint and Shishito peppers in sizzled sesame, dried mint and coriander. A 15-minute salad that is packed with flavor - zippy, nutty, filling - and plant-based! I don’t normally point that out anymore, but people have been asking, and it is!

This is simple, but oh so beautiful. It took me a few tries to perfect her, but I’m glad she’s finally ready! Full recipe is on the blog, and I hope you’ll love it if you make it 🥺

https://justinesnacks.com/shishito-pepper-salad-with-sizzled-mint-sesame/

#shishitopeppers #beansalad #plantbased
Extra sticky figs, brown butter, nutty rye flour, Extra sticky figs, brown butter, nutty rye flour, and a hit of cinnamon - NEED I SAY MORE?

Ok yelling aside, I hope you’ll make this Upside-Down Fig Cake. It’s fall baking wrapped up in a lil loaf. Full recipe is on the blog and linked. And happy weekend everyone 💚

https://justinesnacks.com/fig-upside-down-cake-with-brown-butter-rye/

#figcake #brownbutter #baking
  • About
  • Privacy Policy
  • Contact Me

Copyright © 2023 Justine Doiron · Theme by 17th Avenue