How do you store this salmon?

I love storing the salmon with the sauce. Pile everything into an airtight container and store in the fridge for up to 4-5 days!

Does this recipe freeze well?

Unfortunately, this salmon does not freeze well. I recommend eating it as close to its preparation date as possible, and I do not recommend freezing it.

Can I make this salmon for meal prep?

Absolutely! Just follow the storage tips above, and mix and match it with your favorite sides throughout the week.

Gochujang Butter Salmon - Justine Doiron

Name: Gochjang Butter Salmon
Prep time: 10 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1 1/4 pounds salmon; 4 tablespoons salted butter; 1/2 medium red onion (thinly sliced); 1 tablespoon brown sugar; 1 tablespoon soy sauce; 1 1/2 tablespoons gochujang; 3 tablespoons rice vinegar; 1/2 cup roughly chopped herbs, such as dill, parsley & scallions; 1/2 lemon for serving

Gochujang Butter Salmon

5 | 4 reviews

Prep Time 10

Cook Time 10

Total Time 30

Course Main Course

Cuisine Fusion, Korean

You know by now I’m a girl who loves gochujang, but this Gochujang Butter Salmon is truly unique. It’s quick (under 30 minutes, or 20 if you’re speedy!), rich, complex and slightly spicy. Plus, the salmon comes out perfectly every time. Did I mention it also fits into the realm of one-pan-meals? What’s not to love? This salmon feels like the perfect dish to make on a weeknight, for a dinner party or any other occasion that calls for a quick yet showstopping meal. Just whip up the sauce, put the salmon directly in the saucepan, scatter with herbs and serve!

First, let’s talk about gochujang
The ingredients you’ll need to make the sauce for this Gochujang Butter Salmon
How to prepare the sauce for this butter salmon
What does slow-roasting salmon do?
Ideas for what to serve with this Gochujang Butter Salmon
FAQ
Looking for other fish recipes?
Watch the video here:

First, let’s talk about gochujang

A common question I get is what is gochujang? And it’s something I love to answer.








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First, let’s talk about gochujang

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