Healthy Recipe, Broiled Gochujang-Glazed Salmon

Gochujang is a Korean fermented pepper paste with a spicy-sweet, pungent flavor that can take the bland out of practically anything. Here it’s the key ingredient in a simple glaze that’s brushed on omega-rich salmon fillets. Pair it with your favorite green vegetable or any grain for a simple but elegant meal. Leftovers are great flaked into a rice bowl with veggies. Adapted from Serves 4. – Susan Puckett Ingredients

  • Non-stick cooking spray
  • 1 tablespoon gochujang
  • 2 teaspoons mirin
  • 2 teaspoons soy sauce or tamari
  • 2 teaspoons honey
  • ½ teaspoon toasted sesame oil
  • 1 or 2 garlic cloves, grated
  • ½ teaspoon grated fresh ginger
  • 4 (4- to 6-ounce) salmon fillets
  • Kosher salt
  • 1 or 2 thinly sliced scallions
  • Black or white toasted sesame seeds (optional)


  1. Position a rack 4 to 5 inches from the heat source and preheat the broiler to high.
  2. Line a sheet pan with foil and spray lightly with cooking oil spray. Set aside.
  3. Make the glaze: In a small bowl, stir together the gochujang, mirin, soy sauce, sugar, sesame oil, garlic, and ginger until blended.
  4. Place the salmon on the prepared pan (skin-side down if skin on) and sprinkle lightly with salt. Run under the broiler for 2 minutes.
  5. Brush the salmon with the glaze and broil 3 to 5 minutes longer, depending on thickness, just when the flesh begins to flake when pressed with a fork.
  6. Transfer to a platter or serving plate and garnish with scallions and sesame seeds, if desired.