🇰🇷 South KoreaCatalog recipe
Salmon fillets seared skin-crisp then brushed with a sticky-sharp gochujang glaze that caramelizes hard in the final minute in the pan.
For 4 servings.
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Whisk the gochujang, soy sauce, honey, rice vinegar, garlic, ginger and sesame oil into a glaze.
Pat the salmon dry and season lightly with salt.
Heat the vegetable oil in a nonstick skillet over medium-high heat; lay the salmon skin-side down and cook undisturbed until the skin crisps, about 4 minutes.
Flip and cook the flesh side 2 minutes.
Brush the glaze thickly over the fillets, lower the heat to medium, and cook 2 minutes more, spooning the glaze over as it caramelizes at the edges.
💡 Watch it closely near the end — the sugar in the glaze scorches bitter within seconds of turning dark.
Scatter with spring onion and sesame seeds and serve immediately over rice.
Salmon only became a regular sight in Korean supermarkets in recent decades, arriving mostly farmed from Norway and Chile, and home cooks reached for the same gochujang jar they use on pork and rice cakes to season it. The glaze technique borrows directly from how bulgogi and jeyuk bokkeum are finished — sweetened, then reduced hard in the pan until it lacquers the surface. It is now a common weeknight fixture, especially in Korean-American households where salmon is cheap and easy to find.
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