Spicy Gochujang Glazed Salmon with Bok Choy
Spicy Gochujang Glazed Salmon with Bok Choy
Ingredients
For the Gochujang Glaze
- 1/4 cup gochujang, (Korean chili paste, add more for extra spice)
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup
- 1 teaspoon sesame oil
- 1 teaspoon fresh ginger, grated
- 2 garlic, cloves, minced
For the Salmon
- 4 salmon fillets, 6-ounce, skin on or off
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1 teaspoon olive oil, as needed, for baking sheet
For the Bok Choy
- 1 1/2 pounds baby bok choy, trimmed and halved lengthwise
- 2 garlic, cloves, thinly sliced
- 1 tablespoon sesame oil
- 1/4 teaspoon salt
For Garnish
- 1 teaspoon sesame seeds, toasted
- 2 green onions, thinly sliced
Instructions
- 1
Preheat your oven to 400°F. Line a baking sheet with parchment paper and lightly grease with 1 teaspoon of olive oil.
⏱️ 5 min•🌡️ 400
- 2
In a small bowl, whisk together the gochujang, soy sauce, rice vinegar, maple syrup, 1 teaspoon sesame oil, grated ginger, and minced garlic until well combined. This is your spicy gochujang glaze.
⏱️ 5 min
- 3
Pat the salmon fillets dry with paper towels. Season both sides with salt and black pepper. Place the salmon fillets skin-side down on the prepared baking sheet.
⏱️ 3 min
- 4
Brush about half of the gochujang glaze evenly over the top of each salmon fillet.
⏱️ 2 min
- 5
Bake the salmon for 12-15 minutes, or until cooked through and flakes easily with a fork. The internal temperature should reach 145°F. During the last 5 minutes of baking, brush the remaining glaze over the salmon.
⏱️ 15 min•🌡️ 400
- 6
While the salmon bakes, prepare the bok choy. Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat. Add the sliced garlic and sauté for 30 seconds until fragrant.
⏱️ 2 min
- 7
Add the halved baby bok choy to the skillet, cut-side down. Cook for 3-4 minutes without stirring to allow it to sear slightly. Then, toss and continue to cook for another 2-3 minutes, until the bok choy is tender-crisp and bright green. Season with 1/4 teaspoon salt.
⏱️ 7 min
- 8
Carefully transfer the cooked salmon and sautéed bok choy to serving plates. Garnish with toasted sesame seeds and thinly sliced green onions.
⏱️ 3 min
- 9
Serve immediately and enjoy the delightful spicy kick!
Kitchen Tools
Nutrition Facts (per serving)
Spicy Gochujang Glazed Salmon with Bok Choy
Ingredients
For the Gochujang Glaze
- 1/4 cup gochujang, (Korean chili paste, add more for extra spice)
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup
- 1 teaspoon sesame oil
- 1 teaspoon fresh ginger, grated
- 2 garlic, cloves, minced
For the Salmon
- 4 salmon fillets, 6-ounce, skin on or off
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1 teaspoon olive oil, as needed, for baking sheet
For the Bok Choy
- 1 1/2 pounds baby bok choy, trimmed and halved lengthwise
- 2 garlic, cloves, thinly sliced
- 1 tablespoon sesame oil
- 1/4 teaspoon salt
For Garnish
- 1 teaspoon sesame seeds, toasted
- 2 green onions, thinly sliced
Instructions
- 1
Preheat your oven to 400°F. Line a baking sheet with parchment paper and lightly grease with 1 teaspoon of olive oil.
⏱️ 5 min•🌡️ 400 - 2
In a small bowl, whisk together the gochujang, soy sauce, rice vinegar, maple syrup, 1 teaspoon sesame oil, grated ginger, and minced garlic until well combined. This is your spicy gochujang glaze.
⏱️ 5 min - 3
Pat the salmon fillets dry with paper towels. Season both sides with salt and black pepper. Place the salmon fillets skin-side down on the prepared baking sheet.
⏱️ 3 min - 4
Brush about half of the gochujang glaze evenly over the top of each salmon fillet.
⏱️ 2 min - 5
Bake the salmon for 12-15 minutes, or until cooked through and flakes easily with a fork. The internal temperature should reach 145°F. During the last 5 minutes of baking, brush the remaining glaze over the salmon.
⏱️ 15 min•🌡️ 400 - 6
While the salmon bakes, prepare the bok choy. Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat. Add the sliced garlic and sauté for 30 seconds until fragrant.
⏱️ 2 min - 7
Add the halved baby bok choy to the skillet, cut-side down. Cook for 3-4 minutes without stirring to allow it to sear slightly. Then, toss and continue to cook for another 2-3 minutes, until the bok choy is tender-crisp and bright green. Season with 1/4 teaspoon salt.
⏱️ 7 min - 8
Carefully transfer the cooked salmon and sautéed bok choy to serving plates. Garnish with toasted sesame seeds and thinly sliced green onions.
⏱️ 3 min - 9
Serve immediately and enjoy the delightful spicy kick!