Korean Gochujang Butter Grilled Salmon
Quick answer
This recipe details a pan-seared salmon fillet finished with a rich gochujang and butter glaze.
What makes this special
- Yeoneo-gochujang-beoteo-gui creates a spicy-rich glaze by basting salmon with butter during the sear.
- Gochujang marinade combined with butter basting caramelizes the surface with a spicy-rich glaze
- Skin-side 4 minutes then flip with butter basting; 2-minute rest before slicing stabilizes the juices
Key ingredients
Core cooking flow
- 1 Check the 360 g salmon fillet for skin condition and any pin bones.
- 2 Mix 1 tablespoon each gochujang, soy sauce, and honey with the garlic, lemon juice, and black pepper.
- 3 Brush the salmon with a thin layer of the sauce and marinate it for just 10 minutes.
This recipe details a pan-seared salmon fillet finished with a rich gochujang and butter glaze. The marinade is a mixture of gochujang, soy sauce, honey, minced garlic, lemon juice, and black pepper. Coating the fish for only ten minutes prevents excess moisture from building up on the skin, which helps create a cleaner sear. The salmon is first cooked skin side down for four minutes, then flipped to cook for another three minutes. Adding butter to the pan and spooning it over the cooking fillet bastes the salmon, infusing it with flavor while keeping the interior moist. The sweet and spicy glaze burns easily under heat, so the reserved marinade is brushed on in the final minute of cooking over low heat. Allowing the cooked salmon to rest for two minutes before slicing stabilizes the internal juices for a tender result.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Check the 360 g salmon fillet for skin condition and any pin bones.
Pat both sides very dry with paper towels so it sears cleanly in the pan instead of steaming or spattering.
- 2Season
Mix 1 tablespoon each gochujang, soy sauce, and honey with the garlic, lemon juice, and black pepper.
Set a little sauce aside for the final glaze before coating the salmon.
- 3Season
Brush the salmon with a thin layer of the sauce and marinate it for just 10 minutes.
A longer rest can make the seasoning too strong and leave the surface too wet for proper browning.
- 4Control
Heat the pan over medium heat and add 1 teaspoon cooking oil.
Place the salmon skin side down and cook for 4 minutes, watching for the edges to turn opaque before checking the crust.
- 5Season
Turn the salmon carefully and cook for 3 more minutes.
Add 20 g butter, let it melt, then tilt the pan and repeatedly spoon the melted butter over the fish for even flavor.
- 6Finish
Brush on the reserved sauce in a thin layer and cook over low heat for only 1 minute, just until glossy.
If the fillet is thick, cook 1-2 minutes longer, then rest 2 minutes before slicing.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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