Description
This Gochujang Salmon Bowl is a bold, flavorful dish featuring tender salmon glazed in a spicy-sweet Korean gochujang sauce. Served over rice with crisp vegetables and a drizzle of sesame, it’s a perfect weeknight meal that’s both nutritious and satisfying.
Ingredients
Units
Scale
- 2 salmon fillets (about 5–6 oz each)
- 1 tbsp gochujang (Korean chili paste)
- 1 tbsp soy sauce
- 1 tbsp honey or maple syrup
- 1 tsp sesame oil
- 1 tsp rice vinegar
- 1 clove garlic, minced
- 1/2 tsp grated ginger
- 1 cup cooked jasmine or brown rice
- 1/2 cup shredded carrots
- 1/2 cup cucumber, sliced
- 1/4 cup purple cabbage, shredded
- 1/4 avocado, sliced (optional)
- 1 tsp sesame seeds (optional)
- Green onions, chopped (for garnish)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a bowl, mix gochujang, soy sauce, honey, sesame oil, vinegar, garlic, and ginger.
- Place salmon on the baking sheet and brush generously with the sauce.
- Bake for 12–14 minutes, or until salmon flakes easily with a fork.
- While salmon bakes, prepare rice and chop vegetables.
- Assemble bowls: rice on bottom, then top with salmon, veggies, and avocado (if using).
- Drizzle with any extra sauce and garnish with sesame seeds and green onions.
Notes
- Adjust gochujang based on your spice preference.
- Swap salmon with tofu for a vegetarian version.
- Use cauliflower rice for a low-carb alternative.
Nutrition
- Calories: 490
- Sugar: 9g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 70mg
