Gochujang salmon is a deliciously spicy Korean dish that’s easy to make. Learn two easy cooking methods: oven-broiled or sous vide.

Gochujang salmon is a deliciously spicy dish that’s easy to make. Learn two easy cooking methods: oven-broiled or sous vide.

When it comes to weeknight dinners, I’m all about dishes that are easy to make, nutritious, and packed with flavor. Enter: Gochujang Salmon with Garlic Spinach. This dish is a perfect harmony of sweet, spicy, and savory flavors, with a side of healthy greens to make you feel like a culinary genius. Plus, I’ve included two cooking methods—oven and sous vide—so you can choose your adventure based on your mood (or your kitchen gadgets).

Let’s dive in, shall we?

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Why You’ll Love This Gochujang Salmon

First things first: gochujang. If you’ve tried my Korean Beef Lettuce Wraps with the authentic Korean sauce made with gochujang, you know you’re in for a treat. It’s rich, slightly sweet, and has a deep umami flavor that makes everything it touches taste incredible. Paired with honey, ginger, and garlic, it creates a glaze that’s downright addictive.

The salmon? Oh, it’s tender, flaky, and perfectly cooked—whether you’re broiling it in the oven or using the sous vide method for that melt-in-your-mouth texture. And the garlic spinach? It’s the ideal sidekick, adding a pop of freshness and a dose of nutrients to round out the meal.

The Key Ingredients

Let’s talk about what makes this dish so special:

  1. Salmon: A powerhouse of omega-3s and protein, salmon is not only delicious but also incredibly good for you. I recommend using fresh, skin-on fillets for the best results.
  2. Gochujang: This Korean chili paste is the star of the show. It’s spicy, sweet, and packed with flavor. Look for it in the international aisle of your grocery store or at an Asian market.
  3. Garlic and Ginger: These two are the dynamic duo of flavor. They add depth and a little kick to the glaze and the spinach.
  4. Spinach: Quick-cooking and nutrient-dense, spinach is the perfect green to balance out the richness of the salmon.
  5. Sesame Oil and Seeds: Toasted sesame oil adds a nutty aroma, while the seeds give a nice crunch for garnish.
Gochujang salmon is a deliciously spicy dish that’s easy to make. Learn two easy cooking methods: oven-broiled or sous vide.

Two Ways to Cook Gochujang Salmon

Here’s where things get fun. I’ve included two methods for cooking the salmon: the oven method for a quick, no-fuss dinner, and the sous vide method for those days when you want to feel like a gourmet chef or meal prep with salmon ahead of time.

The Oven Method

Perfect for when you’re short on time but still want a good-quality meal.

  1. Preheat and Prep: Crank up your broiler and line a baking sheet with foil.
  2. Make the Glaze: Whisk together gochujang, mirin, tamari, honey, sesame oil, garlic, and ginger. It’s like a flavor bomb in a bowl.
  3. Broil the Salmon: Brush the glaze onto the salmon and broil for 5-8 minutes. The high heat caramelizes the glaze, giving the salmon a beautiful, slightly charred finish.
  4. Cook the Spinach: While the salmon is broiling, sauté garlic in sesame oil, then wilt the spinach and toss it with tamari.

Plate the salmon over the spinach, sprinkle with sesame seeds and green onions, and voilà—dinner is served!

The Sous Vide Method

For those who love precision cooking and ultra-tender salmon.

  1. Set Up the Sous Vide: Preheat your water bath to 125°F (52°C).
  2. Glaze and Seal: Brush the salmon with the gochujang glaze, then vacuum-seal it in a bag.
  3. Cook Sous Vide: Let the salmon cook in the water bath for 40 minutes. This method ensures the salmon is perfectly cooked from edge to edge.
  4. Sear for Crispness: After sous vide, give the salmon a quick sear in a hot skillet to crisp up the skin.
  5. Finish with Spinach: Use the same skillet to cook the garlic and spinach, then plate everything together.

The sous vide method takes a bit more time, but the results are so worth it. The salmon is buttery and tender, with a crispy sear that adds the perfect contrast.

StreetSmart Cooking Tips

  • Don’t Overcook the Salmon: If you broil the salmon, keep an eye on it. Overcooked salmon is dry and sad; we don’t do sad food here.
  • Use Fresh Garlic and Ginger: Trust me, the fresh stuff makes a world of difference in the glaze and spinach.
  • Customize the Heat: If you’re sensitive to spice, start with one tablespoon of gochujang and adjust to taste.

Serving Suggestions

This dish is a complete meal on its own, but if you’re feeling fancy, here are a few ideas to round it out:

  • Steamed jasmine rice or quinoa for a heartier meal.
  • A side of kimchi for an extra kick of flavor.
  • A crisp white wine or a light beer to complement the spicy-sweet glaze.

Gochujang Salmon with Garlic Spinach is one of those recipes that feels indulgent but is actually pretty healthy and easy to make. Whether you’re a busy parent looking for a quick dinner or a foodie who loves experimenting with new techniques, this dish has something for everyone.

So, give it a try, and don’t forget to let me know which method you cooked it with—I’d love to hear how it turned out.

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Gochujang salmon is a deliciously spicy dish that’s easy to make. Learn two easy cooking methods: oven-broiled or sous vide.

Gochujang Salmon with Garlic Spinach 

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  • Author: Sharon Chen
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Oven, Stovetop
  • Cuisine: Korean
  • Diet: Gluten Free
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Description

Gochujang salmon is a deliciously spicy Korean dish that’s easy to make. Learn two easy cooking methods: oven-broiled or sous vide.

Ingredients

Units Scale
  • 1 1/4 pounds (565g) salmon, cut into 4 portions
  • 8 ounces (225g) baby spinach
  • 1 teaspoon sesame seeds
  • 1 green onion, sliced for garnish

For the gocujang glaze:

  • 2 tablespoons gochujang (Korean chili paste)
  • 1 tablespoon mirin or white wine
  • 2 tablespoons tamari, divided
  • 1 tablespoon honey
  • 1 1/2 teaspoons toasted sesame oil, divided
  • 4 cloves garlic, minced, divided
  • 2 teaspoons grated fresh ginger

Instructions

The oven method: 

  1. Preheat the broiler to high and position a rack in the upper third of the oven. Line a baking sheet with foil and coat with cooking spray.
  2. In a small bowl, make the glaze by whisking together gochujang, mirin, 1 tablespoon of tamari, honey, 1/2 teaspoon of sesame oil, 1 clove of grated garlic, and ginger.
  3. Pat salmon dry and place skin-side down on the prepared baking sheet. Brush with the glaze. Broil until just cooked through, 5-8 minutes, depending on thickness.
  4. Meanwhile, heat the remaining 1 teaspoon sesame oil in a large skillet over medium-low heat. Add the remaining 3 cloves garlic and cook, stirring, until fragrant and just starting to brown, about 3 minutes. Add spinach and cook until wilted. Remove from heat and stir in the remaining 1 tablespoon tamari.
  5. Plate the salmon over the spinach and garnish with sesame seeds and green onions.

The sous vide method: 

  1. Set up the sous vide: Preheat water to 125°F (52°C) using a sous vide machine. 
  2. Make the gochujang glaze: In a small bowl, make the glaze by whisking together gochujang, mirin, 1 tablespoon of tamari, honey, 1/2 teaspoon of sesame oil, 1 clove of grated garlic, and ginger.
  3. Prepare the salmon: Pat the salmon dry and brush it with the glaze. Place salmon in one large sous vide bag, leaving enough room between fillets, and vacuum seal the bag. 
  4. Sous vide the salmon: Submerge the salmon in the preheated sous vide water bath and set the timer for 40 minutes. 
  5. Sear the salmon: Once the timer goes off, remove the salmon from the water bath, open the bag, and gently transfer the salmon to a plate. Pat it dry. Heat a large skillet over medium-high heat. Once hot, add some oil and transfer the salmon, skin side down, into the skillet. Sear the skin for one minute and flip to sear the other side for 30 seconds. Transfer the salmon back to the plate and set aside. 
  6. Round out the meal: In the same skillet, heat the remaining 1 teaspoon sesame oil over medium-low heat. Add the remaining 3 cloves of garlic and cook, stirring, until fragrant and just starting to brown for about 3 minutes. Add spinach and cook until wilted. Remove from heat and stir in the remaining 1 tablespoon tamari. Plate the salmon over the spinach and garnish with sesame seeds and green onions. Enjoy!

Notes

  • The sous vide method is excellent for salmon meal prep. You can store the sous vide gochujang salmon (especially vacuum-sealed) in the fridge for up to 7 days or in the freezer for up to 3 months. When you are ready to eat, just follow step 5 and 6 from above to sear and round out your delicious salmon meal. 

Nutrition

  • Serving Size: 1 serving
  • Calories: 265
  • Sugar: 6.8g
  • Sodium: 736.3mg
  • Fat: 9.5g
  • Saturated Fat: 1.6g
  • Trans Fat: 0g
  • Carbohydrates: 12.1g
  • Fiber: 2.9g
  • Protein: 34.9g
  • Cholesterol: 72mg

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About the Author

Sharon Chen, StreetSmart Kitchen

Sharon Chen is an Integrative Nutrition Health Coach and author of the Complete Sous Vide Cookbook. She believes food not only brings healing but also connection. As the creator of StreetSmart Kitchen, she aims to make meal prep easier than ever and help you find balance, ease, joy, and simplicity in the kitchen as you improve your well-being.