Easy Eats: Roasted Gochujang Salmon with Cucumber Salad

Gochujang's bold, savoury, spicy flavours turn a simple piece of salmon into mid-week dinner magic.

Kelly GibneyChef
prepare
cook
4 servings
Easy
A dish of Roasted Gochujang Salmon with Cucumber Salad, with rice.
Roasted gochujang salmon with cucumber salad.Kelly Gibney

Gochujang is a fermented Korean chilli paste that you'll find in most supermarkets, or at an Asian grocer. The cucumber salad is light and fresh, making it the perfect partner for the rich salmon.

Ingredients

  • 2 tsp sugar (for the cucumber salad)
  • 2 Tbsp rice wine vinegar (for the cucumber salad)
  • 1 Tbsp soy sauce (for the cucumber salad)
  • 1/4 tsp salt (for the cucumber salad)
  • 1 tsp sesame oil (for the cucumber salad)
  • 2 garlic cloves, minced (for the cucumber salad)
  • 1 spring onion, thinly sliced (for the cucumber salad)
  • 1 telegraph cucumber, very thinly sliced (for the cucumber salad)
  • 3 Tbsp gochujang paste
  • 2 Tbsp honey
  • 1 Tbsp rice wine vinegar
  • 1 Tbsp soy sauce
  • 4 x 125g pieces of salmon, deboned, skin on
  • Steamed rice, to serve
  • Fresh coriander leaves, to serve
  • Toasted sesame seeds, to serve

Instructions

  1. Preheat oven to 200 degrees C.
  2. Whisk together all the ingredients (except the cucumber) for the cucumber salad in a bowl. Add the sliced cucumber and toss until evenly dressed. Place in fridge until ready to use. Ideally give the salad 20-30 minutes to absorb the flavours.
  3. Mix together the gochujang paste, honey, rice wine vinegar and soy sauce.Place the salmon pieces on a lined oven-proof tray skin-side down. Spoon the marinade generously over the top, ensuring each piece is well coated.
  4. Roast for 10 minutes. Remove from the oven and baste with a little more marinade. Cook for a final 3-5 minutes depending on size of salmon.
  5. Serve the salmon pieces with some steamed rice and the cucumber salad. Top with some toasted seeds and fresh coriander.

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