Why You’ll Love Gochujang Salmon

• A Flavor Explosion! The sticky gochujang sauce envelops tender salmon, offering a rich umami flavor that balances spicy heat and subtle sweetness.
• Easy and Doable! This meal comes together quickly, making it perfect for weeknight dinners yet impressive enough to serve to guests.
• Meal Prep Friendly! Prepare the gochujang sauce, jasmine rice, and mango salsa ahead of time for an even quicker meal on busy days.
• Vegan Adaptable! Swap out the salmon for crispy tofu for a delightful vegan alternative.

Gochujang Salmon Ingredients

• Salmon: Opt for skinless, wild-caught salmon fillets to maximize health benefits.
• Gochujang Sauce: Combine shallots, gochujang paste, honey, rice vinegar, low-sodium soy sauce, sesame oil, and unsalted butter for a savory glaze. Gluten-free liquid aminos can be used as a substitute for soy sauce.
• Mango: Provides a delightful tartness that balances the heat.
• Cucumber: Use Persian or English cucumbers for their crisp texture.
• Green Onion: Adds a sharp, savory element.
• Rice Wine Vinegar, Honey, and Lime Juice: These ingredients elevate the flavors in the salsa, bringing in acidity and sweetness.
• Korean Red Pepper Flakes: For an extra kick, use Korean red pepper flakes or Aleppo pepper.
• Jasmine Rice: The perfect base for this dish. For a lower-carb option, cauliflower rice works beautifully.
• Optional Garnishes: Scallions, cilantro, chives, chive blossoms, and lime wedges add a fresh touch.

Salmon Bowl Variations

• Air Fryer Option: Cook the salmon pieces in the air fryer at 400°F for 5-6 minutes.
• Oven Baking: Place salmon on a parchment-lined baking sheet and bake at 425°F for 8-10 minutes, adjusting time based on fillet thickness.
• Add Veggies: Enhance with edamame and broccoli for extra nutrients.
• Go Vegan: Substitute salmon with crispy tofu and use vegan butter for the glaze.
• Extra Toppings: Consider garnishing with chive blossoms, toasted sesame seeds, or nori strips. For a spicier bowl, add sriracha or spicy mayo.
• Double the Sauce: If you prefer your bowls extra sticky, simply double the sauce recipe.
• Serve Over Any Grain: Enjoy with black rice, quinoa, brown rice, coconut rice, or even sushi rice.

How to Make the Gochujang Salmon Bowl

1. Cook the Rice: Prepare either coconut rice or jasmine rice following your preferred recipe.
2. Prepare the Mango-Cucumber Salad: In a mixing bowl, combine diced mango, cucumbers, scallions, salt, rice vinegar, honey, lime juice, and red pepper flakes. Toss and let it chill in the refrigerator.
3. Make the Gochujang Glaze: Sauté shallots in a small saucepan until fragrant. Mix in gochujang, honey, rice vinegar, soy sauce, sesame oil, and a pinch of salt. Stir constantly over medium-high heat until thickened. Remove from heat and whisk in butter until creamy.
4. Sear the Salmon: Cut the salmon into cubes, pat dry, and season with salt and pepper. In a large skillet, heat oil over medium heat and sear the salmon pieces until golden brown on both sides. Turn off the heat.
5. Reheat the Sauce: If necessary, warm the glaze to loosen it. Drizzle over the salmon pieces, tossing gently to coat.
6. Assemble the Bowls: Divide the rice, gochujang-glazed salmon, and mango-cucumber salad into four bowls. Garnish with avocado slices, scallions, and cilantro, if desired. Enjoy immediately!

Chef’s Pro Tips

• Cut the Salmon Evenly: Aim for uniform 1-inch cubes for consistent cooking.
• Pat the Salmon Dry: This helps achieve a better sear and prevents steaming.
• Prépare the Sauce Ahead: Whip up the sticky sauce 3 days in advance for a hassle-free cooking experience.

Storage

Store any leftovers in airtight containers in the refrigerator for up to 3 days. For optimal freshness, consume the mango-cucumber salad within 24 hours. Reheat salmon and rice separately to avoid overcooking the fish.

Serving Suggestions

While this salmon bowl is a satisfying stand-alone meal, feel free to enhance it with various sides or toppings to your liking!