Salmon has always been more of a special occasion dish for us, perhaps due to the price, but more due to the simple fact that fish can sometimes be intimidating to prepare! However, given the time of year, I’d expect to see more sales popping up on seafood. And now that I’ve got this seriously quick and super easy Sweet Glazed Korean Salmon recipe to share, I think salmon will be making more of an appearance in my kitchen in the coming months.
The glaze is the rockstar component of this salmon because of:
- the sweetness from the Korean gochujang sauce and honey (find it here or in the Asian aisle of your grocery store)
- the tangy, salty flavor from the soy sauce and rice vinegar
- the savory minced garlic and ginger
- the drop of sesame oil. A little bit goes a long way in giving this salmon that classic Korean flavor.
Simply use a whisk and bowl to mix the glaze ingredients together to form a smooth mixture and brush it over the top of each salmon filet. Once the salmon’s coated well with the glaze, transfer any extra glaze to a small saucepan, bring it to a simmer, and then remove from heat. You’ll use this for the finishing touches once the salmon is cooked. And trust me, you can’t have too much glaze on this salmon!
To cook the salmon, you’ll need to preheat the broiler, and once the salmon goes in, it’s just a 5-7 minute wait! That gives you just enough time to create a bed of tangy and crunchy cucumber noodles for the salmon to rest on. These noodles are ridiculously easy to make and quite similar to the cucumber side dish I made for these Korean Beef Meal Prep Bowls. In a large bowl, whisk the dressing ingredients together. Add in the cucumber noodles and toss. If you don’t have a spiralizer to make cucumber noodles, no worries! You can slice the cucumbers instead.
Now it’s time to put everything together. When the salmon comes out of the oven, brush the rest of the glaze on each filet and then get a little fancy by sprinkling some sesame seeds and green onion over the top for extra flavor. Portion out the cucumber noodles on a plate or in a bowl and lay each salmon filet on the bed of noodles.
For an extra filling meal, serve this Sweet Glazed Korean Salmon over Sesame Cucumber Noodles alongside your favorite grain. I went with classic white rice but brown rice, quinoa, or farro are all great options. To keep things low carb, you could serve with cauliflower rice or even double the cucumber portion of the recipe for an extra large serving of the sesame cucumber noodles.
Fancy enough to serve guests and easy enough to make on a busy weeknight! This Sweet Glazed Korean Salmon over Sesame Cucumber Noodles is a keeper for any occasion.
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