If you're reluctant to cook fish because you think it'll stink up the house, this is the recipe for you. As long as you discard the foil right after broiling, there won't be any lingering odors. This recipe is also perfect for a dinner party, because it takes so little time--about 15 minutes total--and attention. The glaze is so tasty and will work with other types of fish as well.
Recipe courtesy of Judy Joo
Episode: Pantry Staples
Gochujang-Glazed Salmon
Total:
15 min
Active:
15 min
Yield:
4 servings
Level:
Easy
Total:
15 min
Active:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

  • Vegetable oil, for brushing
  • Four 5- to 6-ounce skinless salmon fillets, preferably center cut 
  • Kosher or sea salt and freshly ground black pepper 
Gochujang Glaze:
  • 3 tablespoons gochujang (Korean chile paste)
  • 2 1/2 tablespoons mirin 
  • 2 teaspoons roasted sesame seeds 
  • 2 teaspoons sugar 
  • 1 teaspoon thinly sliced scallions (on the bias) 
  • 1 teaspoon toasted sesame oil 
  • 1 handful thinly sliced scallions (on the bias), for garnish 
  • Black sesame seeds, for garnish 
  • Dried chile threads (silgochu), for garnish 
  • Steamed white rice, for serving 

Directions

Preheat the broiler; position an oven rack 4 to 5 inches from the heat source. Line a baking sheet with aluminum foil, and grease the foil.

Put the salmon on the prepared baking sheet, lightly brush with vegetable oil, and season with salt and pepper. Broil for about 2 minutes. (If using thinner tail pieces--which cook faster--skip this initial broiling.)

For the gochujang glaze: In a small bowl, stir together the gochujang, mirin, sesame seeds, sugar, scallions and sesame oil.

Brush the salmon with 6 tablespoons of the glaze, then broil until cooked to the desired doneness, about another 5 minutes for medium-rare. Transfer to a platter, and top with scallions, sesame seeds and chile threads. Serve with rice.

Cook's Note

If you happen to get skin-on salmon, don't bother removing the skin yourself; just skip greasing the foil. Put the salmon skin-side down on the ungreased foil, and lightly brush the top with oil. When cooked, the skin should stick to the foil and the fillet can be easily lifted from it with a spatula.

IDEAS YOU'LL LOVE

Salmon Kulebyaka

Recipe courtesy of Michael Symon

Salmon Strudel

Recipe courtesy of Michael Symon

Salmon Tikka

Recipe courtesy of Bal Arneson

Salmon Pie

Recipe courtesy of Emeril Lagasse

Salmon Florentine

Recipe courtesy of Ellie Krieger

Salmon Tartare

Poached Salmon

Recipe courtesy of Dan Barber

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Junk Food Flip

7:30am | 6:30c

Junk Food Flip

8:30am | 7:30c

Emeril's Florida

9:30am | 8:30c

Unwrapped

10am | 9c

Unwrapped

10:30am | 9:30c

Unwrapped

11am | 10c

Unwrapped

11:30am | 10:30c

Unwrapped 2.0

12pm | 11c

Unwrapped 2.0

12:30pm | 11:30c

Unwrapped 2.0

1pm | 12c

Unwrapped 2.0

1:30pm | 12:30c

Unique Eats

2pm | 1c

Unique Eats

2:30pm | 1:30c

Unique Eats

3pm | 2c

Unique Eats

3:30pm | 2:30c

Unique Sweets

4:30pm | 3:30c

Unique Sweets

5:30pm | 4:30c

Unique Sweets

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Cheap Eats

10pm | 9c

Cheap Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Cheap Eats

2am | 1c

Cheap Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c