Sticky Orange Gochujang Salmon (Printable)

Flaky salmon glazed with orange-gochujang sauce, served over rice with fresh avocado, cucumber, and crunchy nori.

# What You Need:

→ Salmon

01 - 2 salmon fillets, skin removed (5.3 oz each)
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon black pepper

→ Orange Gochujang Glaze

04 - 2 tablespoons gochujang (Korean chili paste)
05 - 2 tablespoons freshly squeezed orange juice
06 - 1 tablespoon soy sauce
07 - 1 tablespoon honey
08 - 1 teaspoon rice vinegar
09 - 1 teaspoon toasted sesame oil
10 - 1 teaspoon grated fresh ginger
11 - 1 clove garlic, minced

→ Bowl Components

12 - 2 cups cooked short-grain rice, warm
13 - 1/2 cucumber, thinly sliced
14 - 1 avocado, sliced
15 - 1 sheet roasted nori, cut into strips
16 - 1 tablespoon toasted sesame seeds
17 - 2 tablespoons sliced scallions

# How to Make It:

01 - Preheat the oven to 400°F and line a baking tray with parchment paper.
02 - Season both sides of the salmon fillets evenly with salt and black pepper, then place on the prepared baking tray.
03 - In a mixing bowl, whisk together gochujang, orange juice, soy sauce, honey, rice vinegar, toasted sesame oil, grated ginger, and minced garlic until smooth.
04 - Brush half of the glaze onto the salmon fillets. Bake in the preheated oven for 12 to 14 minutes, until salmon is opaque and flakes easily.
05 - While salmon bakes, warm the cooked rice and prepare sliced cucumber, avocado, nori strips, toasted sesame seeds, and scallions for serving.
06 - Remove the salmon from the oven, brush with the remaining glaze, and optionally broil for 1 to 2 minutes to achieve a sticky finish.
07 - Divide the warm rice between two serving bowls. Top with a glazed salmon fillet, cucumber slices, avocado, nori strips, sesame seeds, and scallions.
08 - Serve the bowl immediately while warm for best flavor and texture.

# Expert Advice:

01 -
  • The salmon gets this glossy, caramelized exterior while staying impossibly tender inside, like nothing you'd expect from a weeknight dinner.
  • That orange-gochujang sauce is the kind of flavor combination that makes you stop eating and just taste it for a moment.
  • The whole thing comes together in less time than it takes to order delivery, and it feels far more special.
02 -
  • Don't skip the fresh orange juice—bottled won't give you that bright acidity that makes the glaze sing instead of just sitting heavy.
  • The glaze thickens as it cools, so if you're making it ahead, thin it slightly with a splash of water before brushing it on.
  • Room-temperature salmon will cook more evenly than cold salmon straight from the fridge, so let it sit out for five minutes first.
03 -
  • Toast your own sesame seeds in a dry pan for thirty seconds if you have time—the flavor is incomparably better than pre-toasted.
  • If the glaze seems too thick after sitting, whisk in a teaspoon of water at a time until it's brushable again.
  • Leftover salmon becomes something entirely different when flaked cold into tomorrow's lunch bowl, still tasting fresh and somehow even more flavorful.
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