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Gochujang glazed salmon with Korean grains

Gochujang glazed salmon with Korean grains

A quick and delicious mid week meal!

  • Serves 2

  • 30 minutes

  • 4 pans

  • Beginner

Suitable for dairy-free

Zingy Korean-Style Grains


For the salmon

  • 1 tbsp gochujang paste
  • 1 tbsp mirin
  • 1 tsp soy sauce or tamari
  • 1 tsp sugar
  • 1 tsp sesame oil
  • 1 tsp rice vinegar
  • 1 tsp garlic puree or 1 clove garlic, minced
  • 5g ginger, peeled and grated
  • 1 tsp white miso
  • 2 fillets of salmon

For the cucumber

  • 1 cucumber
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp sugar
  • 1 tbsp sesame oil
  • pinch of salt
  • Black sesame seeds

For the Korean grains

To serve

  • Kimchi
  • Coriander leaves
  • Spring onions, chopped finely
  • Watercress (optional)
  • Sesame seeds (optional)



  • Heat the oven to 180oC (fan oven)
  • Combine the first nine ingredients to make the sauce for the salmon. Place the salmon fillets on a baking tray lined with tin foil then spoon the sauce over the top and seal the edges of the tin foil to make a parcel. Bake the salmon for around 12 minutes then remove the tray from the oven and carefully undo the tin foil parcel so that the salmon is visible. Put the baking tray back in the oven, switch it to the grill setting and grill for 3 more minutes. If you don’t have a grill, bake for another couple of minutes until cooked through.
  • Meanwhile peel the cucumber and cut in half length ways. Use a spoon to scoop out the seeds (discard the seeds) then slice into half moons. Place the cucumber in a mixing bowl and dress with the soy, vinegar, sugar and sesame oil. Season to taste, tossing everything together well. Decant into a serving bowl and sprinkle with sesame seeds.
  • Drizzle a little sesame oil into a pan and add the grains. Add a splash of water to the pan, along with the soy sauce and stir everything well to heat through thoroughly.
  • Divide the grains between two plates and top each with a salmon fillet, spooning all of the sauce from the baking tray on top too. Serve with the cucumbers and a spoonful of kimchi. Finish with fresh coriander and spring onions, as well as a handful of watercress and a sprinkle of sesame seeds, if desired.

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