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Gochujang Glazed Salmon Bowls

Name: Gochujang Glazed Salmon Bowls
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Korean American
Ingredients: 1/4 cup unsalted butter (56g); 1/4 cup gochujang; 1 tbsp low sodium tamari; 2 tbsps honey; 1 tbsp rice vinegar; 1 tsp freshly minced ginger; 1 1/2 lb salmon fillet, skin removed, cubed; 1 1/2 cup jasmine rice; 1 head broccoli (chopped into florets); 1 cup shelled edamame (cooked); 1 1/2 cups finely shredded cabbage; white sesame seeds, for garnish; cilantro, for garnish (optional)

Byjaclyn July 31, 2025July 31, 2025

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Whenever I need a quick dinner on the table, I love using salmon as the protein. Not only does it cook quickly, it can be made in so many ways. One of those ways is broiling cubed salmon, which takes less than 10 minutes in the oven. For this gochujang salmon, the sauce is used as both the marinade and the dip for serving on the side. And speaking of the sauce, you’ll love the depth of flavor from the brown butter mixed with the gochujang. Serve it with rice, steamed broccoli, edamame or any other vegetable and you have yourself a delicious and complete meal.

Ingredients

Here’s everything you’ll need to make these gochujang salmon bowls.

jasmine rice
salmon
gochujang
butter
low sodium tamari (or soy sauce)
honey
rice vinegar
ginger
broccoli
edamame
cabbage
cilantro
white sesame seeds

How to Make Glazed Gochujang Salmon

These gochujang salmon and veggie bowls are fairly easy and straightforward to make, which makes them ideal for a quick weeknight dinner. If you have a rice cooker, the rice cooks on it’s own without you having to do much, which is why I love using mine.

rice cooker

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Next it’s time to make the gochujang sauce that will serve as both the marinade and the dip for the bowls.

First, you’ll need to brown the butter.

Heat up a small saucepan over medium heat. Add the butter and let it melt, stirring constantly with a silicone whisk or spatula until bubbling and browned. It will start to smell nutty and look browned and foamy. Don’t stop stirring, it can easily burn. This should take about five to eight minutes total. Adjust the heat as needed to medium-low to avoid burning. Remove from the heat and pour into a large bowl.

To the large bowl with the butter, add the gochujang, tamari, honey, rice vinegar and ginger. Stir to combine and set aside half in a small bowl.

Add the salmon cubes to the large bowl and toss to combine.

Transfer the salmon to a large rimmed baking sheet. Place in the oven and broil for six to eight minutes, depending on your preference, until slightly browned and cooked through.

salmon cubes on baking sheet before broiling.

salmon cubes on baking tray after broiling.

Thin the reserved sauce with about 1 tsp of water and set aside. This will be used as a dip for the bowls.

How to Assemble Gochujang Salmon Bowls

Cook the rice according to package directions.

Put the broccoli in a steamer basket over boiling water and cover. Steam for five minutes or until tender.

Divide the rice into bowls and top with the salmon, broccoli, edamame and cabbage. Serve with the sauce on the side along with sesame seeds and cilantro. Enjoy!

Tips

Marinate the salmon: if you have the time, you can prep and marinate the salmon ahead to give it more flavour. Overnight, or for a few hours is great, but if you’re in a pinch, don’t stress, this will still taste great without any marinating time. ‍
Choose your baking sheet wisely: I don’t use parchment paper often if I don’t need to and especially if broiling as it will burn and is not oven safe at that high of a heat. I recommend using good quality, light coloured baking sheets like these ones (I love them and own two, they are the BEST!).
Watch the butter closely: when browning butter, you need to keep a close eye on things and adjust the temperature as needed to avoid any burning. Browned butter can go from browned to burnt very quickly.

Ingredients & Products I Recommend:

‍Low Sodium Tamari:‍

Tamari is a great option for those needing a gluten-free soy sauce. I’m not gluten-free, but still primarily use this brand. It’s not too salty and it tastes great.

Rice Cooker:

My life changed for the better when I got a rice cooker. It takes the guesswork out of cooking rice and I find it always cooks it perfectly. This is the brand I have at home and absolutely love it.