Korean Gochujang Butter Grilled Salmon

Quick answer

Total time: 30 min
Level: Medium
Servings: 2 servings
Ingredients: 9

About this dish

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.

Ingredients (2 servings)

Ingredient	Amount	Unit
salmon fillet	360	g
gochujang	1	tbsp
soy sauce	1	tbsp
butter	20	g
honey	1	tbsp
minced garlic	1	tsp
lemon juice	1	tsp
black pepper	0.25	tsp
cooking oil	1	tsp

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Season

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.
2

Season

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.
3

Season

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.
4

Control

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.
5

Season

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.
6

Finish

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.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Yeoneo-gochujang-beoteo-gui creates a spicy-rich glaze by basting salmon with butter during the sear.
Finish cue: Brush on the reserved sauce in a thin layer and cook over low heat for only 1 minute, just until glossy.
Avoid this: Late glazing prevents the sauce from burning.