Sticky Orange Gochujang Salmon (Printable)

Flaky salmon glazed in orange-gochujang and served over rice with fresh vegetable toppings and nori.

# Ingredient List:

→ Salmon

01 - 2 salmon fillets (approximately 5.3 oz each), skin removed
02 - ½ teaspoon salt
03 - ¼ 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 freshly grated ginger
11 - 1 clove garlic, minced

→ Bowl Components

12 - 2 cups cooked short-grain rice, warm
13 - ½ 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

# Directions:

01 - Set the oven to 400°F. Line a baking tray with parchment paper.
02 - Season both sides of the salmon fillets evenly with salt and black pepper. Arrange on the prepared tray.
03 - In a mixing bowl, whisk gochujang, orange juice, soy sauce, honey, rice vinegar, sesame oil, grated ginger, and minced garlic until smooth.
04 - Brush half of the glaze evenly over the salmon fillets. Bake for 12 to 14 minutes until the salmon flakes easily and is cooked through.
05 - While salmon bakes, prepare the warm rice and slice cucumbers, avocado, nori, sesame seeds, and scallions for assembly.
06 - Once cooked, brush the remaining glaze onto the salmon. Optionally, broil for 1 to 2 minutes to achieve a sticky glaze finish.
07 - Divide warm rice between two bowls. Top each with a salmon fillet, cucumber slices, avocado, nori strips, toasted sesame seeds, and scallions.
08 - Serve the assembled bowls immediately for optimal freshness.

# Expert Advice:

01 -
  • It comes together in under 40 minutes, making weeknight dinners feel intentional rather than rushed.
  • The glaze is addictively sweet and spicy without being overwhelming, and it actually makes the salmon skin crispy and caramelized.
  • You get that satisfying bowl moment—warm, cold, crunchy, creamy all happening at once.
02 -
  • Don't skip patting the salmon dry—wet salmon won't brown properly and the glaze will slide right off instead of clinging to the fish.
  • If you forget the optional broil step, the glaze will still taste amazing but won't have that restaurant-quality sticky sheen that makes you feel fancy for eating at home.
  • The glaze can be made up to two days ahead and stored in the fridge, which means you can have dinner on the table in under 20 minutes on a busy night.
03 -
  • Make a double batch of glaze and store it in a jar—it keeps for two weeks and transforms everything from roasted vegetables to grilled chicken to leftover rice.
  • If your salmon is thicker than an inch, loosely tent it with foil for the first eight minutes, then remove the foil so the top can glaze and caramelize properly.
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