Ingredients
Method
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper or foil. Pat salmon fillets dry and place skin-side down if skin-on.
- In a small bowl, whisk together gochujang, honey, soy sauce, sesame oil, minced garlic, and lime juice until smooth. Add a splash of water if too thick.
- Generously spread the glaze over the salmon fillets, covering top and sides.
- Bake salmon for 10 to 12 minutes until glaze bubbles and salmon flakes easily but remains moist.
- Optional: Broil for 1-2 minutes for extra caramelization, watching closely to avoid burning.
- Serve salmon garnished with toasted sesame seeds or chopped scallions and a lime wedge.
Nutrition
Notes
Glaze Consistency: I like to add a splash of water to the glaze if it feels too thick.
A thinner glaze spreads more evenly over the salmon and doesn't clump up in one spot.
Salmon Doneness: The key to perfectly cooked salmon is taking it out when it still flakes easily but looks just slightly underdone in the center.
It will continue cooking from the residual heat, so don't wait until it's fully opaque.
Broiling Caution: If you decide to broil for that extra caramelized finish, keep your oven door slightly ajar and watch it like a hawk.
I've burned more than a few fillets by walking away for just a minute.
Make Ahead Tip: I often double the glaze and keep half in the fridge for up to a week.
It's fantastic on chicken or tofu, and saves me time on busy nights.
Serving Suggestion: I love serving this over steamed rice with a side of quick-pickled cucumbers.
The cool, tangy crunch balances the sweet heat of the glaze beautifully.
Storage: Leftover salmon keeps well in an airtight container in the fridge for up to two days.
To reheat, I gently warm it in a low oven or microwave, but it's also delicious cold flaked over a salad.
Skin On or Off: If your salmon has skin, leave it on for baking.
It keeps the fish moist and makes it easy to remove after cooking.
Just slide a spatula between the skin and the flesh before serving.
