I’ve fallen in love with gochujang! It’s the Korean chili paste used in all sorts of Korean dishes. This is a marinade recipe that I use on salmon with a crispy panko topping. You can leave off the panko if you like, but it does give an excellent texture.
Gochujang Roasted Salmon with Panko
(double for 4 servings or larger filets)
1 Tbl gochujang paste (I like the one in the square red container)
1 Tbl soy sauce or ponzu if you have it
1 Tbl Mirin
1 Tbl Doenjang (Korean miso; I like the one in the square green container)
1 tsp lime juice (if using plain soy)
2 Tbl panko
.5 tsp ground white pepper
.5 tsp salt
1 tsp lime zest
1 tsp olive oil
2 4oz salmon filets (the ones pictured in marinade are 8oz filets, the finished one is 4oz)
2 lime quarters
Mix up the marinade and cover the salmon. Refrigerate for an hour or two.
Preheat the oven to 425F. Stir together panko ingredients and top the filets with it. The marinade should provide enough adhesion for the panko, which should be at least 1/2 inch thick. Put the leftover marinade with a tsp of water in the microwave for a minute or two – long enough to boil it. Once it’s boiled, you can use it as a sauce. You can also put cream and/or a pat of butter in the marinade for a richer sauce.
Put salmon on a rack over a parchment sheet (or foil) covered baking sheet and roast for about 6 minutes. If you don’t have racks, roast directly on covered sheet pan. The panko should be getting brown at the end of 6 minutes. Once it’s browned, cover salmon lightly with a piece of foil so the panko does not burn. Your total cooking time will be about 15 minutes. Salmon should be around 130F internal temp for medium. Remember that it will continue to cook after you remove it from the heat, so a reading of 120F is good.
Serve with a lime quarter and some of the marinade/sauce drizzled over.