Gochujang Glazed Salmon with Sesame Greens
Salmon fillets baked under a sticky, sweet and spicy Korean glaze, served on rice with garlicky sesame greens.
Made with Gochujang marinade. Make a batch of the base first, then this takes minutes. Skip to the method
- Time35 min
- LevelEasy
- Costabout £3.66 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Make sure your gochujang marinade is ready (see the base recipe). Spoon 4 tbsp into a small clean bowl and keep it aside for glazing. This portion must never touch raw fish.
- 2
Heat the oven to 200°C (180°C fan). Line a tray with baking paper. Lay the salmon on it skin side down and spoon the rest of the marinade over the top. Leave for 15 minutes. Do not marinate fish for longer, or the flesh turns soft.
15 min - 3
Rinse the rice, then simmer it in a lidded pan with 450 ml of water for 12 minutes. Take off the heat and keep the lid on for 10 minutes.
12 min - 4
Bake the salmon for 10 to 12 minutes, until the glaze bubbles and the fish flakes easily and is opaque all the way through.
11 min - 5
Steam or boil the broccoli for 3 minutes, adding the pak choi for the last minute. Drain, then toss with the sesame oil and a pinch of salt.
3 min - 6
Brush the fish with the reserved clean glaze. Serve on the rice with the greens, scattered with spring onions and sesame seeds, with lime wedges.
Tips
- Use salmon fillets of an even thickness so they all cook in the same time.
- Brushing the cooked fish with fresh glaze at the end gives a glossy, sticky finish and a bright flavour.
- The glaze can catch at the edges of the tray, so line it with baking paper.
Storing and freezing
Cool within 1 hour and keep in the fridge for up to 2 days. Eat cold flaked into rice, or reheat gently until steaming hot all the way through.
Questions
Can I use another fish?
Yes. Cod, haddock and trout all work, though lean white fish may need 2 or 3 minutes less. Check that the fish is opaque and flakes with no translucent centre.
Is it very spicy?
Medium. The sweetness of the marinade balances the chilli. For less heat, thin the glaze with a squeeze of lime and a spoon of water.
Can I cook it in a frying pan?
Yes. Fry the plain fillets skin side down for 4 minutes, turn, then brush with the clean glaze for the last 2 minutes.
More made with gochujang marinade
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.