Gochujang Glazed Salmon with Sesame Bok Choy: Bold, Spicy, and Healthy

Why You’ll Love This Dish

Gochujang Glazed Salmon with Sesame Bok Choy is a restaurant-worthy meal you can pull off in under 30 minutes. The rich, spicy-sweet glaze on the salmon caramelizes perfectly under heat, while sesame-laced bok choy adds a fresh, nutty contrast. It’s healthy, quick, and full of bold Korean-inspired flavor.

Best of all? It’s a one-pan or two-pan meal that’s easy enough for weeknights but fancy enough for date night.

What Makes It Special?

• Gochujang delivers spice, depth, and umami
• Glaze caramelizes into a sticky, lacquered finish
• Bok choy brings crunch and freshness
• Quick cook time—done in 30 minutes
• Naturally gluten-free and pescatarian-friendly

It’s bold, balanced, and totally binge-worthy.

Ingredients With Measurements

Serves 2–3

For the Gochujang Glazed Salmon:

• 2 salmon fillets (6 oz each), skin-on or skinless
• 2 tablespoons gochujang (Korean chili paste)
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 tablespoon honey or maple syrup
• 1 teaspoon rice vinegar
• 1 teaspoon sesame oil
• 1 garlic clove, grated
• ½ teaspoon ginger, grated

For the Sesame Bok Choy:

• 3–4 baby bok choy, halved or quartered
• 1 tablespoon sesame oil
• 1 garlic clove, minced
• 1 teaspoon soy sauce
• 1 teaspoon sesame seeds
• Pinch of salt

Optional Garnishes:

• Lime wedges
• Extra sesame seeds
• Sliced green onions
• Cooked rice or noodles (for serving)

How to Make It: Step-by-Step

Step 1: Make the Glaze

In a small bowl, whisk together gochujang, soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Set aside.

Step 2: Prep and Sear the Salmon

Pat salmon dry and season lightly with salt and pepper.

Heat a nonstick or cast-iron skillet over medium-high. Add a splash of oil and sear salmon skin-side down (if using) for 3–4 minutes, until golden.

Flip, spoon glaze over the top, and cook 2–3 more minutes. Cover the pan, reduce heat to low, and let steam for 2 minutes until cooked through and glaze is sticky.

Step 3: Sauté the Bok Choy

In a separate skillet (or same pan if room allows), heat sesame oil over medium heat.

Add garlic and cook for 30 seconds. Add bok choy, cut-side down, and sear for 2 minutes. Flip and add soy sauce and sesame seeds. Cook 2–3 more minutes until tender-crisp.

Step 4: Serve

Plate salmon over rice or noodles. Add bok choy on the side, drizzle with leftover glaze, and garnish with sesame seeds, green onions, or a squeeze of lime.

Serving Suggestions

Serve this flavorful dish with:

• Steamed jasmine or sticky rice
• Garlic sesame noodles or soba
• A crisp cucumber salad
• Kimchi or pickled veggies
• Miso soup or broth-based starters

Finish with fresh lime juice for balance.

Pro Tips for Perfect Salmon

• Don’t overcook! Salmon should be just opaque in the center
• Pat the fish dry before searing for a crispier surface
• Let the glaze simmer and thicken for best results
• Use a fish spatula for flipping gently
• Want it spicier? Add a pinch of gochugaru or sriracha

Creative Variations to Try

Try these flavorful spins:

• Gochujang Miso Glaze: Add 1 tsp white miso for extra umami
• Sweet Chili Glaze: Swap honey for sweet chili sauce
• Crispy Salmon: Bake skin-on salmon at 400°F for 12 minutes, then broil with glaze
• Vegan Version: Use tofu or eggplant instead of salmon
• Bowl Style: Serve over rice with avocado, edamame, and pickled ginger

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FAQs

1. What is gochujang and where can I find it?

Gochujang is a fermented Korean chili paste that’s spicy, slightly sweet, and full of umami. You can find it in the international section of most grocery stores, at Asian markets, or online. Store it in the fridge once opened—it lasts for months!

2. Can I use another fish besides salmon?

Yes! Try the glaze on cod, halibut, trout, or even shrimp. Cooking times will vary slightly—thinner fish like tilapia may only need 2–3 minutes per side.

3. Is this dish spicy?

It has a mild-to-medium heat level depending on your gochujang. If you’re sensitive to spice, start with 1 tablespoon gochujang and taste the glaze before applying. You can also add extra honey or soy sauce to mellow it out.

4. Can I make this in the oven?

Absolutely. Bake salmon at 400°F (200°C) for 10–12 minutes, then brush with glaze and broil for 2–3 minutes until caramelized. This method works well for large batches.

5. What should I serve this with?

Jasmine rice, soba noodles, or even a cucumber salad work beautifully. For a full Korean-inspired meal, serve with kimchi, pickled daikon, or seaweed salad.

6. Can I meal prep this?

Yes. Cook everything, then cool and portion into containers with rice. Store in the fridge for up to 3 days. Reheat in a skillet or microwave with a splash of water or extra glaze.

7. What’s the best substitute for gochujang?

If you can’t find gochujang, mix 2 tablespoons sriracha with 1 teaspoon miso paste and 1 teaspoon brown sugar for a similar (but not identical) flavor.

8. How do I keep bok choy from getting soggy?

Don’t overcrowd the pan, and cook it over medium-high heat so it sears rather than steams. You want it tender-crisp with a bit of bite, not limp.

9. Can I use frozen salmon?

Yes! Thaw completely and pat dry before cooking. Remove excess moisture to help the glaze stick and prevent steaming.

10. Is this dish gluten-free?

Yes—if you use gluten-free soy sauce (like tamari or coconut aminos) and check your gochujang for wheat content. Some brands contain barley or wheat, so always read the label.