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Here’s another salmon recipe to add to your rotation — Sheet Pan Gochujang Glazed Salmon! The glaze on this salmon has the perfect balance of sweetness with a little hint of spice that I know you will just love. Plus, you can enjoy this sheet pan meal as-is or serve it as a bowl with a grain, kimchi, and any other toppings you desire.
Salmon is on our dinner table almost weekly. However, I am always trying to think of new ways to flavor it. Gochujang has become a staple in my pantry and I love the amount of flavor it can add to simple dishes and it really makes this salmon taste beyond delicious. And since gochujang typically comes in a big container, be sure to use the leftover gochujang for these Gochujang Grilled Chicken Lettuce Wraps.
- Gochujang Paste
- Maple Syrup
- Rice Vinegar
- Sesame Oil
- Coconut Aminos
Additionally, I love how perfectly cooked the salmon is when baked in the oven. It’s an easy, no-fuss method that always works perfectly. Plus, I love roasting the broccolini on the same sheet pan to simplify things. Less dishes = a win!
step one: make the glaze
After preheating your oven, you’ll start by whisking all of your glaze ingredients.
step two: prepare the sheet pan
Next, add the broccolini and salmon the sheet pan and season both according to the recipe below! Bake until the salmon flakes easily with a fork and the broccolini is tender.
step three: serve and enjoy!
While you can enjoy this sheet pan as is, I also like to serve it in bowls with steamed rice and kimchi. So delicious!
It can be! Gochujang is often made with a small bit of wheat to help the paste firm up, making it a little difficult to find a gluten-free option, but the Coconut Secret brand, which is made with coconut aminos, can be found online and at various grocers.
You can enjoy the sheet pan as-is or you can serve in bowls with prepared rice or cauliflower rice and kimchi!
I hope you enjoy this Sheet Pan Gochujang Glazed Salmon as much as I do! Let me know in the comments once you make it!
For more Salmon Recipes:
Sheet Pan Gochujang Glazed Salmon
For the Glaze:
- 2 tablespoons gochujang paste (see note re: gluten-free)
- 2 tablespoons maple syrup
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon coconut aminos
For the Sheet Pan:
- 12 ounces broccolini trimmed (about 2 bunches)
- 2 tablespoons avocado oil
- 1 teaspoon kosher salt divided
- ½ teaspoon freshly ground black pepper
- Four [6-ounce] center-cut salmon filets pin bones removed
- 2 green onions thinly sliced on the diagonal
- 1 teaspoon white sesame seeds
- 1 teaspoon black sesame seeds
Optional, for Serving:
- Prepared rice (sub cauliflower for Paleo and grain-free)
- Preheat the oven to 400℉ and line a large baking sheet with parchment paper.
Make the Glaze:
- In a small bowl, whisk together the glaze ingredients until smooth. Set aside.
Prepare the Sheet Pan:
- Place the broccolini on the sheet pan and drizzle with 2 tablespoons avocado oil and sprinkle with ½ teaspoon salt and ½ teaspoon pepper. Toss until well coated and push to the edges of the sheet pan to make room for the salmon.
- Place the salmon filets in the center of the sheet pan and sprinkle the tops with the remaining ½ teaspoon salt.
- Spoon 1 tablespoon of the glaze over each of the salmon filets and brush until evenly coating the tops of the salmon filets. Transfer to the oven and bake for 10 minutes.
- Remove from the oven and drizzle with the remaining gochujang sauce. Sprinkle with the white and black sesame seeds and the sliced green onions.
- Return to the oven and continue to bake until the salmon is just cooked through and flakes easily with a fork, about 5 more minutes. Remove from the oven.
- Serve the salmon and broccolini with rice and kimchi, if desired.
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by Eat Love Eats.