Gochugaru-Maple Glazed Salmon
Savory, sweet, spicy gochugaru maple glazed salmon. Easy oven method with timing, swaps, and serving tips for a sticky, flavorful glaze.
This savory, sweet, spicy, and sticky marinade might just be the best way to prepare a filet of salmon.
Submitted by: Lonnie R. from Chicago, IL
Yield: 4 Servings
- A sticky glaze of gochugaru, maple, mirin, soy, garlic, and ginger gives salmon sweet, spicy, and savory flavor.
- Bake at 400°F about 12-15 minutes total, brushing glaze every 2-4 minutes so it builds a shiny coating.
- You can swap ingredients, cook by stove or grill, make the glaze ahead, and serve with rice, veggies, or pickles.
Spices
Featured in this Recipe
Preparation Instructions:
Combine all the ingredients for the glaze in a small bowl. Mix until well combined.
Preheat the oven to 400.
Line a baking sheet with foil and grease with oil or cooking spray.
Season salmon with salt and pepper. Place the salmon on a baking sheet.
Lightly brush with glaze. Bake for 2-3minutes.
Brush the salmon with the glaze every 2-4 minutes, until the desired doneness. Approximately 12-15 minutes.
Sprinkle with sesame seeds, scallions, and serve with white rice.
thespicehouse.com
Frequently Asked Questions
How long should I bake the salmon and how do I know it is done?
Preheat the oven to 400°F. Total bake time is about 12-15 minutes for 6 oz filets, depending on thickness. The recipe suggests starting with 2-3 minutes to set the glaze, then brush every 2-4 minutes until done. The fish is ready when it flakes easily with a fork or when an instant-read thermometer reads 125-130°F for medium or 145°F for well done.
Can I use skin-on salmon filets?
Yes. Leave the skin on and place the fish skin side down. Cooking time is similar. The skin will crisp if you pat it dry, oil the skin lightly, and finish under the broiler for a minute or two if you like it extra crisp.
What can I use instead of gochugaru and maple syrup?
For gochugaru try crushed red pepper flakes plus a pinch of smoked paprika, or use a small amount of gochujang thinned with water. For maple syrup use honey, agave, or a simple brown sugar syrup. Taste and adjust sweet and spicy levels before you brush the glaze on the fish.
Can I make the glaze ahead and how long does it keep?
Yes. Store the glaze in an airtight container in the fridge for up to 3 days. Bring it to room temperature or warm it slightly before using so it brushes smoothly. You can freeze the glaze up to 1 month in a freezer-safe container.
Can I pan-sear or grill this salmon instead of baking?
Absolutely. For pan-searing, heat a little oil over medium-high, sear skin side first 3-5 minutes, flip, and brush glaze in the last 2-4 minutes. For grilling, oil the grate and cook 4-6 minutes per side, brushing glaze near the end to avoid burning the sugars.
How do I make the glaze less spicy for kids?
Cut the gochugaru amount down to 1 teaspoon or swap it for sweet paprika. Increase maple syrup slightly to balance any heat. Gochugaru is milder than many chiles, so small changes are effective.
What sides and garnishes pair well with this salmon?
Serve with steamed white or brown rice, bok choy, roasted broccoli, or a crisp salad. Garnish with sesame seeds, sliced scallions, and a wedge of lime. Pickles or kimchi add bright contrast to the sweet glaze.
Can I use frozen salmon and do I need to change cooking times?
Thaw frozen salmon fully in the fridge before cooking for best texture. Pat dry to remove extra moisture. If you must cook from frozen, expect longer cooking time and brush glaze toward the end to prevent burning. Thawing first gives the best result.
How long should I bake the salmon and how do I know it is done?
Preheat the oven to 400°F. Total bake time is about 12-15 minutes for 6 oz filets, depending on thickness. The recipe suggests starting with 2-3 minutes to set the glaze, then brush every 2-4 minutes until done. The fish is ready when it flakes easily with a fork or when an instant-read thermometer reads 125-130°F for medium or 145°F for well done.
Can I use skin-on salmon filets?
Yes. Leave the skin on and place the fish skin side down. Cooking time is similar. The skin will crisp if you pat it dry, oil the skin lightly, and finish under the broiler for a minute or two if you like it extra crisp.
What can I use instead of gochugaru and maple syrup?
For gochugaru try crushed red pepper flakes plus a pinch of smoked paprika, or use a small amount of gochujang thinned with water. For maple syrup use honey, agave, or a simple brown sugar syrup. Taste and adjust sweet and spicy levels before you brush the glaze on the fish.
Can I make the glaze ahead and how long does it keep?
Yes. Store the glaze in an airtight container in the fridge for up to 3 days. Bring it to room temperature or warm it slightly before using so it brushes smoothly. You can freeze the glaze up to 1 month in a freezer-safe container.
Can I pan-sear or grill this salmon instead of baking?
Absolutely. For pan-searing, heat a little oil over medium-high, sear skin side first 3-5 minutes, flip, and brush glaze in the last 2-4 minutes. For grilling, oil the grate and cook 4-6 minutes per side, brushing glaze near the end to avoid burning the sugars.
How do I make the glaze less spicy for kids?
Cut the gochugaru amount down to 1 teaspoon or swap it for sweet paprika. Increase maple syrup slightly to balance any heat. Gochugaru is milder than many chiles, so small changes are effective.
What sides and garnishes pair well with this salmon?
Serve with steamed white or brown rice, bok choy, roasted broccoli, or a crisp salad. Garnish with sesame seeds, sliced scallions, and a wedge of lime. Pickles or kimchi add bright contrast to the sweet glaze.
Can I use frozen salmon and do I need to change cooking times?
Thaw frozen salmon fully in the fridge before cooking for best texture. Pat dry to remove extra moisture. If you must cook from frozen, expect longer cooking time and brush glaze toward the end to prevent burning. Thawing first gives the best result.
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