Sticky Orange Gochujang Salmon (Printable)

Flaky salmon glazed in orange gochujang sauce served with rice, 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 freshly grated 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 the oven to 400°F. Line a baking sheet with parchment paper.
02 - Pat salmon fillets dry and season evenly with salt and black pepper on both sides. Arrange on the prepared baking sheet.
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. Bake in the preheated oven for 12 to 14 minutes or until the salmon flakes easily with a fork.
05 - While salmon cooks, prepare the warm rice and arrange sliced cucumber, avocado, nori strips, toasted sesame seeds, and scallions for assembly.
06 - Remove salmon from oven, brush with remaining glaze, and optionally broil for 1 to 2 minutes to achieve a sticky, caramelized finish.
07 - Divide warm rice evenly between two bowls. Top each with a glazed salmon fillet, cucumber slices, avocado, nori strips, sesame seeds, and scallions.
08 - Serve immediately while warm to enjoy the combination of textures and flavors.

# Expert Suggestions:

01 -
  • The glaze is genuinely foolproof—even if your timing is a bit off, the salmon stays tender and the flavors balance perfectly.
  • You can prep everything while the salmon bakes, which means you're eating in under 40 minutes without any real stress.
  • It tastes like you spent hours in the kitchen, but it's actually one of those dishes that rewards speed and simplicity.
02 -
  • The glaze needs to be smooth and well-whisked before it touches the salmon; if gochujang is clumpy, it won't coat evenly and some bites will be overwhelmingly spicy.
  • Don't bake the salmon past the point where it flakes easily—overcooked salmon becomes dry and the whole bowl loses its appeal, so start checking at 12 minutes rather than waiting for 14.
  • If your avocado isn't quite ripe yet, slice it the moment before assembling; it oxidizes quickly and browns if you prep it too early.
03 -
  • Fresh orange juice really does make a difference here—squeeze it the day before if timing is tight, and the glaze will taste noticeably brighter than anything bottled.
  • If your gochujang is very thick or difficult to whisk, warm it slightly in the mixing bowl first or add the orange juice to it gradually while whisking to smooth it out naturally.
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