Gochujang Salmon
Mar 13, 2025
Yields 4 Servings
(Gochujang paste can be substituted for gochugaru powder)
Ingredients:
1 large fillet or 4 individual sized sockeye portions
3 cups rice
1 TBSP olive oil
4 TBSP butter
3 TBSP gochujang
2 TBSP maple syrup
2 TBSP rice vinegar
pinch of salt
pickled or fresh veggies, sesame seeds, furikake
Directions:
- Make 3 cups of rice in the morning. Or use leftover rice. Best if it has set up in fridge for at least an hour.
- Salt and pepper 4 sockeye portions or 1 large fillet.
- Heat olive oil and 1/2 of the butter in a skillet, medium/high heat. Sear fish to your desired doneness. Take the fish off and divide amongst 4 plates.
- Using the same pan, scoop the rice into pan, flattening it out like a rice pancake. Reduce heat to medium and cook rice on both sides until crispy.
- While the rice is cooking, mix together 3 TBSP gochujang, 2 TBSP maple syrup, 2 TBSP rice vinegar, pinch of salt.
- When rice is done serve it evenly on your 4 plates. Then in the same pan cook the gochujang mixture over med/high heat until it bubbles and reduces (stirring constantly!) about 15-30 seconds.
- Turn off heat and add 2 TBSP cold unsalted butter. Pour the glaze over the salmon portions.
- Voila! Good served with pickled or fresh veggies, sesame seed and furikake.
Recipe by Darby Hertel