Honey Gochujang Salmon Bites

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Cooking salmon has never been easier before. These honey gochujang salmon bites are packed with flavor and can be prepared in the pan, oven, or air fryer!

Salmon is one of my favorite protein sources because it’s rich in a variety of vitamins and minerals and is an excellent source of omega-3 fatty acids, which helps reduce inflammation. It is a pricier protein option than, say, chicken, so I purchase it in bulk when it’s on sale and keep it stored in my freezer. Although typically eaten in filet portions, turning them into bites makes them extremely versatile – eat it as an appetizer, as a main, or as a side, the options are endless.

These salmon bites flavored with honey butter and gochujang are spicy, salty, and sweet, and may just be your new favorite way to eat salmon. I like to pair the salmon with rice, avocado, and pickled cucumbers for a nutritious and balanced meal or with nori and rice as quick “sushi” bites. The bites can be prepared in a pan, oven, or air fryer – the method is up to you, but the key is to keep the salmon skin on and make sure you crisp it up when cooking as the crispy skin is a great contrast to the tender salmon meat.

The salmon bites are first marinated in a sweet and savory marinade, then coated with a caramelized honey gochujang sauce. The caramelization of the honey intensifies the sugars which results in a nutty and sweet flavor.

What is gochujang?

Gochujang is fermented Korean red chili paste that is moderately spicy, sweet, and sometimes slightly smoky. It is very commonly used in Korean cooking for marinades and dishes like tteokbokki (rice cakes), bibimbap (rice bowl), and jiggae (stews). For those who have low spice tolerance, gochujang is a good introduction to spice because it’s very tolerable and boasts other flavors besides straight up spice.

Honey Gochujang Salmon Bites

Cooking Method:Pan Fry Courses:Lunch Dinner

Difficulty:IntermediatePrep time:1 hour 15 minutesCook time: 25 minutesTotal time:1 hour 40 minutesServings:2 servingsCalories per serving:565 kcal

Description

Tender salmon with crispy skin in a sweet, salty, and spicy honey butter gochujang glaze.

Ingredients

For Marinade

• 2/3 lb. salmon filet, skin on
• 62 grams or ¼ cup light soy sauce
• 10 grams or 1 ½ teaspoon gochujang
• 15 grams or 1 tablespoon mirin
• 3 grams or 1 teaspoon minced garlic
• 1 grams or ½ teaspoon minced ginger
• 5 grams or 1 teaspoon sesame oil
• 7 grams or 1 teaspoon honey

For Glaze

• 28 grams or 2 tablespoons unsalted butter, melted
• 20 grams or 1 tablespoon gochujang
• 25 grams or 1 1/2 tablespoon honey
• Chopped green onions to top, optional
• Sesame seeds to top, optional

Instructions

1. Scale the salmon skin if it has not been done. Cut the salmon into bite-sized cubes with the skin on.
2. Whisk the marinade ingredients together and place in a large shallow dish. Add the salmon cubes, give the salmon a good toss, and marinate in the fridge for at least an hour.
3. Grease a fry pan with a bit of oil spray and pan-fry the salmon cubes over high heat. Flip the salmon cubes until all sides are seared and the interior reaches a temperature of 145 °F. This takes about 5 minutes. Remove the salmon from the pan.
4. Turn the heat down to medium. In a small bowl, whisk together the glaze ingredients: melted butter, gochujang, and honey, and pour it into the pan.
5. Once the glaze starts to bubble, add in the cooked salmon cubes. Gently toss until combined and turn the heat off.
6. Serve the salmon with green onions and sesame seeds.

Notes

• Recipe can be made gluten-free with gluten-free gochujang and tamari.

Keywords:salmon, honey, gochujang