Description

Ingredients

• 🐟 600 g salmon fillets, 4 pieces (1.32 lb / 21 oz)
• 🧂 6 g fine sea salt (1 tsp / 0.21 oz)
• ⚫ 2 g black pepper (½ tsp / 0.07 oz)
• 🥣 60 g gochujang (¼ cup / 2.1 oz)
• 🥄 30 ml soy sauce (2 tbsp / 1 fl oz)
• 🍯 20 ml honey (4 tsp / 0.7 fl oz)
• 🍶 15 ml rice vinegar (1 tbsp / ½ fl oz)
• 🫚 8 g ginger, finely grated (1 tbsp / 0.28 oz)
• 🧄 6 g garlic, finely grated (2 cloves / 0.21 oz)
• 🌿 10 ml toasted sesame oil (2 tsp / 0.34 fl oz)
• 💧 30 ml water (2 tbsp / 1 fl oz)
• 🥒 250 g cucumber, thin sliced (2 cups / 8.8 oz)
• 🧅 60 g scallions, thin sliced (½ cup / 2.1 oz)
• 🌱 10 g sesame seeds (1 tbsp / 0.35 oz)
• 🍋 10 ml lemon juice (2 tsp / 0.34 fl oz)

Preparation

• Heat and set the tray
  Preheat the oven to 220°C (425°F). Line a sheet pan 30×40 cm (12×16 in) with baking paper. Place a rack in the upper third of the oven. 🔥
• Season the salmon
  Pat salmon dry, then season all sides with salt and black pepper. Let it sit 10 minutes at room temperature for a quick dry brine. 🐟
• Mix the glaze
  In a bowl whisk gochujang, soy sauce, honey, rice vinegar, ginger, garlic, sesame oil, and water until smooth and glossy. 🥣
• Glaze and roast
  Place salmon skin side down on the pan. Brush a thick layer of glaze over the top and sides. Roast 10 minutes at 220°C (425°F). 🍯
• Caramelize without drying
  Switch to broil, about 250°C (480°F), and broil 1–2 minutes until the glaze bubbles and darkens slightly. Target internal temp 52–55°C (126–131°F) for juicy salmon, or 60°C (140°F) if you prefer it more done. ✨
• Make the cucumber side
  While salmon cooks, toss cucumber with lemon juice, half the scallions, and half the sesame seeds. Keep it cold until plating. 🥒
• Finish and plate
  Rest salmon 5 minutes. Top with remaining scallions and sesame seeds, then serve with the sesame cucumber on the side. 🌱

Total Time

⏱️ Prep: 15 min
🔥 Cook/Bake: 12 min
🛋️ Rest: 5 min
⏰ Total: 32 min

Nutritional Value

Advice

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