Sticky Orange Gochujang Salmon (Print Version)

Tender salmon glazed with a sweet spicy orange gochujang sauce, paired with rice and fresh toppings.

# Components:

→ Salmon

01 - 2 salmon fillets (approx. 5.3 oz each), skin removed
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

# Method:

01 - Preheat oven to 400°F (200°C) and line a baking tray with parchment paper.
02 - Season salmon fillets evenly with salt and black pepper on both sides, then place 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 smooth.
04 - Brush half of the glaze over the salmon fillets and bake for 12 to 14 minutes, until salmon flakes easily and is cooked through.
05 - While salmon bakes, prepare rice and arrange cucumber, avocado, nori, sesame seeds, and scallions for assembly.
06 - Once baked, brush the remaining glaze on the salmon and optionally broil for 1 to 2 minutes to create a sticky finish.
07 - Divide warm rice into two bowls; top each with a glazed salmon fillet and garnish with cucumber slices, avocado, nori strips, sesame seeds, and scallions.
08 - Serve immediately while warm for best flavor and texture.

# Expert Advice:

01 -
  • The orange-gochujang glaze tastes like you spent way more time than you actually did.
  • It comes together in under 40 minutes, perfect for weeknight dinners when you want something that feels special.
  • Every element brings something different—creamy avocado, crispy nori, tender salmon—so no bite feels boring.
02 -
  • Don't skip patting the salmon dry before seasoning; moisture prevents proper browning and makes the glaze slide off instead of sticking.
  • The salmon continues cooking for a moment after you pull it from the oven, so slightly underdone is better than overdone—overcooked salmon turns mealy and sad.
  • If your gochujang has lumps, press it through a fine sieve or whisk extra hard; lumpy glaze looks amateur.
03 -
  • Make the glaze ahead of time—it keeps in the fridge for a week, making actual cooking night even faster.
  • Toast your own sesame seeds in a dry pan for 2-3 minutes if you have time; they taste infinitely better than pre-toasted versions sitting in jars.
  • Keep your rice warm in a covered pot or thermos so it's actually fluffy and warm when you assemble, not cold and dense.
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