If you’re craving a weeknight dinner that combines the bold flavors of Korean cuisine with the elegance of a restaurant-quality dish, Gochujang Glazed Salmon with Sesame Bok Choy is your answer. This recipe is a harmony of sweet, spicy, and umami, paired with fresh greens that offer crunch and depth. Best of all? It’s healthy, quick to make, and absolutely irresistible.
In this comprehensive guide, we’ll walk you through everything—from selecting ingredients to serving suggestions, storage, and cooking tips.
🥢 Why You’ll Love This Recipe
- Bursting with Flavor: Gochujang adds a spicy-sweet depth unlike any other.
- Healthy & Wholesome: Packed with omega-3s, antioxidants, and greens.
- Quick & Easy: Ready in under 30 minutes.
- Perfectly Balanced: Sweet glaze meets savory greens and crispy salmon skin.
- Highly Customizable: Swap greens, adjust spice, and make it your own.
🧂 Ingredients You’ll Need
For the Gochujang Glazed Salmon:
- 2 salmon fillets (about 6 oz each, skin-on)
- 2 tbsp gochujang (Korean chili paste)
- 1 tbsp honey (or maple syrup for vegan alternative)
- 1 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 2 cloves garlic, finely minced
- 1 tsp freshly grated ginger
- Optional: ½ tsp crushed red pepper flakes
- Garnish: Toasted sesame seeds & sliced scallions
For the Sesame Bok Choy:
- 4 baby bok choy, halved lengthwise
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp rice vinegar
- 1 clove garlic, minced
- ½ tsp crushed red pepper flakes (optional)
- 1 tbsp toasted sesame seeds
🍳 Kitchen Equipment
- Baking sheet or oven-safe skillet
- Mixing bowls
- Silicone brush or spoon
- Tongs
- Sharp knife
- Large frying pan or wok
🧪 Step-by-Step Instructions
1. Prepare the Gochujang Glaze
In a small bowl, whisk together the gochujang, honey, soy sauce, rice vinegar, sesame oil, garlic, and ginger. If you like it extra spicy, toss in red pepper flakes. Adjust to taste—add more honey for sweetness or vinegar for tang.
2. Prep the Salmon
- Preheat your oven to 400°F (200°C).
- Pat the salmon fillets dry using paper towels. Moisture will prevent proper searing.
- Place the salmon, skin-side down, on a parchment-lined baking sheet or skillet.
3. Glaze & Bake
- Brush half of the glaze onto the salmon fillets.
- Roast in the oven for 12-15 minutes, depending on thickness.
- Midway through, baste with additional glaze for a more intense flavor.
4. Finish with Broil
- Turn the broiler on high.
- Brush on the remaining glaze.
- Broil for 2-3 minutes to achieve a caramelized finish.
🌿 Sauté the Sesame Bok Choy
1. Heat Your Pan
- Add sesame oil to a large skillet or wok.
- Set over medium-high heat.
2. Infuse with Garlic
- Toss in minced garlic.
- Stir-fry for 30 seconds until fragrant.
3. Sear the Bok Choy
- Place bok choy cut-side down.
- Cook undisturbed for 2-3 minutes until golden brown.
4. Season and Sizzle
- Add soy sauce, vinegar, and red pepper flakes.
- Stir and cook for another 2 minutes.
5. Finish with a Crunch
- Sprinkle toasted sesame seeds before removing from heat.
🍽️ Plating Like a Pro
- Lay a salmon fillet on each plate.
- Nestle a few bok choy halves beside it.
- Drizzle with leftover glaze or a few drops of sesame oil.
- Garnish with sesame seeds and scallions.
Optional Sides:
- Steamed jasmine rice or brown rice
- Cold soba noodles
- Kimchi or pickled cucumbers
🍷 Wine Pairings
- Riesling: Sweetness balances heat.
- Sauvignon Blanc: Enhances acidity.
- Pinot Noir: For red wine lovers who enjoy a lighter touch.
❌ Common Mistakes to Avoid
1. Overcooking the Salmon
- Check at the 12-minute mark.
- Salmon should be opaque and flake easily with a fork.
2. Glaze Burning Under Broiler
- Watch carefully. Glaze can go from caramelized to burned quickly.
3. Soggy Bok Choy
- Cook over high heat and avoid overcrowding.
- Too much moisture leads to steaming, not searing.
🏡 Storage & Reheating Tips
Store Separately:
- Keep salmon and bok choy in separate airtight containers.
- Refrigerate for up to 3 days.
Reheat:
- Salmon: Warm in a 325°F oven for 8-10 minutes.
- Bok Choy: Reheat quickly in a hot pan for best texture.
🧩 Variations & Substitutions
No Gochujang?
- Try a mix of sriracha + miso paste.
Milder Option
- Use less gochujang, increase honey.
Swap the Greens
- Substitute bok choy with spinach, kale, or broccolini.
Add Protein Variety
- Use tofu or chicken instead of salmon.
👀 FAQs
What is Gochujang?
A fermented Korean chili paste made with glutinous rice, fermented soybeans, and red peppers. It’s spicy, savory, and slightly sweet.
Can I grill the salmon instead?
Yes! Grill over medium-high heat, 4 minutes per side. Baste with glaze after flipping.
Is this dish gluten-free?
Yes—if you use tamari instead of soy sauce.
Can I use frozen salmon?
Absolutely. Thaw overnight in the refrigerator and pat dry before cooking.
How do I make the glaze ahead of time?
Mix and refrigerate for up to 1 week in an airtight container.
Best carb sides to serve?
- Steamed white or brown rice
- Quinoa
- Cauliflower rice
Is this good for meal prep?
Yes! Make a batch, portion into containers, and reheat as needed.
💼 Nutritional Snapshot (Per Serving Approximation)
- Calories: 430 kcal
- Protein: 34g
- Carbs: 12g
- Fat: 25g
- Omega-3s: High
- Gluten-Free: If using tamari
🔹 Final Thoughts
This Gochujang Glazed Salmon with Sesame Bok Choy isn’t just a meal—it’s a journey into bold flavors, balanced nutrition, and easy gourmet cooking. Whether you’re a weeknight warrior or hosting a dinner party, this dish never fails to impress.
Take your taste buds on an adventure, and let this Korean-inspired meal become your go-to healthy comfort food.
