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
Print
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.

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