Sticky Orange Gochujang Salmon (Printable View)

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

# What You'll Need:

→ Salmon

01 - 2 skinless salmon fillets (approximately 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 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 together gochujang, orange juice, soy sauce, honey, rice vinegar, toasted sesame oil, grated ginger, and minced garlic until well combined.
04 - Brush half of the glaze over the salmon fillets. Bake for 12 to 14 minutes, or until salmon flakes easily and is just cooked through.
05 - While salmon bakes, prepare the rice, slice cucumber and avocado, and cut nori into strips.
06 - Brush remaining glaze on the baked salmon and broil for 1 to 2 minutes to achieve a sticky finish, if desired.
07 - Divide warm rice equally between two bowls. Top each with a salmon fillet, cucumber slices, avocado, nori strips, toasted sesame seeds, and sliced scallions.
08 - Serve immediately for best texture and flavor.

# Expert Advice:

01 -
  • The glaze is deceptively easy but tastes like something from a restaurant you'd need reservations for.
  • Everything comes together in under forty minutes, making it perfect for weeknight dinners when you're tired but hungry for something real.
  • There's something deeply satisfying about building your own bowl, customizing each bite with exactly what you want.
02 -
  • Don't skip brushing half the glaze before baking and half after broiling—this two-step method is what makes the glaze stick and caramelize instead of burning or sliding off.
  • Fresh orange juice makes a measurable difference; bottled juice tastes flat and misses the brightness that makes this dish feel special.
  • Have all your toppings prepped before the salmon goes in the oven because everything comes together quickly and you won't want to rush while it's still warm.
03 -
  • Always squeeze fresh orange juice just before making the glaze—the moment it hits the gochujang, it wakes up the whole mixture in a way bottled juice simply cannot.
  • Keep a damp paper towel nearby while broiling the glaze because the moment it goes golden and sticky is fleeting, and you'll want to pull it out at peak caramelization.
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