If salmon is your favorite fish and rice bowls are your jam, this super easy dish is for you. What you’re going to do is sear up the salmon in a hot pan and dump a thick Gochujang sauce over it — think layers of spicy sweet heat and fermented goodness. It’s magic on rice! We like to serve our salmon with slices of cucumber and a little cilantro for a pop of freshness. Radish and avocado would be nice too. This dish is so simple, yet it’s the midweek wonder you’ll find yourself craving.
Pat both sides of the salmon fillets dry with paper towels, and season with salt and black pepper.
To make the gochujang sauce: In a medium bowl, whisk together the light brown sugar, honey, gochujang, rice vinegar, garlic, melted butter, chile powder, red pepper flakes, sesame oil, soy sauce, and water until well incorporated.
To sear the salmon: In a large nonstick skillet, heat the grapeseed oil over medium heat. Add the salmon fillets, skin side down, and cook for 5 minutes.
Pour the gochujang sauce over salmon and cook until the sauce is bubbling and thick, about 3 minutes. Remove the pan from the heat.
To serve, divide the rice among 4 bowls and top with salmon and sliced cucumbers. Drizzle with additional gochujang sauce. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Recipe adapted from: Moribyan