Description
Gochujang Glazed Salmon with Asparagus features tender salmon fillets baked to perfection with a spicy-sweet glaze, served with crispy asparagus.
Ingredients
Scale
- 4 salmon fillets, skinless
- Salt and black pepper, to taste
- 2 tablespoons gochujang, Korean chili paste
- 1 tablespoon soy sauce, or tamari for gluten-free
- 2 tablespoons honey, or maple syrup
- 21/2 teaspoons sesame oil
- 1 tablespoon rice vinegar, or lime juice
- 2 cloves garlic, minced
- 11/2 teaspoon fresh ginger, grated (optional but recommended)
- 16 ounces asparagus, ends trimmed
- 1 tablespoon olive oil
- Salt and pepper, to taste
- Optional: squeeze of lemon after roasting
Instructions
- Preheat the Oven: Start by firing up the oven to 400 degrees F (200 degrees C). Preheating makes a difference in how the salmon and asparagus turn out.
- Prepare the Salmon: Pat the salmon dry, giving it a little massage for better glaze cling. The salmon will feel less slippery and ready to absorb flavors.
- Whisk the Glaze: Mix gochujang, honey, soy sauce, sesame oil, rice vinegar, garlic, and ginger in a small bowl until smooth and glossy. A lumpy glaze will make your salmon unevenly coated.
- Glaze the Salmon: Generously spoon the glaze over the salmon, ensuring every piece is coated nicely. The vibrant color indicates you are on track.
- Arrange Asparagus: Lay the asparagus around the salmon on the baking sheet, creating a colorful spread. Make sure not to crowd the pan to prevent steaming the asparagus.
- Bake It All: Slide the dish into the oven and bake for 12-15 minutes until the salmon starts turning opaque and the asparagus brightens. Keep an eye on it; overcooked salmon is easy to achieve if you lose track of time.
- Broil for Finish: If desired, broil for an additional 1-2 minutes to achieve beautiful caramelization. Watch closely to prevent burning.
- Serve and Enjoy: Remove from the oven and let rest for a minute. Plate it up, drizzling extra glaze over the top.
Notes
- Storage Tips: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in the oven or air fryer to keep moisture.
- Expert Tips: Check salmon for doneness at 12 minutes to keep it moist. If the glaze is too spicy, balance with more honey. For asparagus that remains crisp, check its texture after 10 minutes.
- Serving Suggestions: Serve with jasmine rice for a complete meal. Pair with garlic butter noodles for extra flavor. Accompany with a fresh cucumber salad for crunch.
- Recipe Variations: Add a splash of orange juice to the glaze for a citrusy flavor. Incorporate red pepper flakes for more heat. Top with sliced green onions or toasted sesame seeds.
- Ingredient Notes: When selecting salmon, choose skinless fillets for easier glazing. Hoisin sauce mixed with 1/21/2 teaspoon cayenne pepper can substitute for gochujang. Tamari or coconut aminos can replace soy sauce for gluten-free. Maple syrup or agave can substitute honey seamlessly. Lime juice can work instead of rice vinegar.
Nutrition
- Serving Size: 1 salmon fillet with asparagus
- Calories: 342
- Sugar: 6g
- Sodium: 582mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 94mg