Roasted Salmon with Gochujang Wild Rice Salad

When it comes to weeknight dinners, I’m always looking for that perfect mix of healthy, flavorful, and simple. And friends… this Roasted Salmon with Gochujang Wild Rice Salad checks every single box. It’s vibrant, packed with vegetables, layered with flavor, and most importantly, it’s the kind of meal you’ll actually look forward to eating after a long day.

This recipe is all about balance: a slow-roasted salmon that practically melts in your mouth, hearty black wild rice that adds chew and nuttiness, and a medley of broccoli, carrots, red onion, and scallions for crunch and freshness. But the real star? A creamy, spicy-sweet gochujang almond butter dressing that ties it all together. It’s a quick, easy and healthy-ish weeknight salad that my husband and I have made on repeat the past few weeks. It’s season-agnostic, so I find it’s a good meal for any time of year!

Why you should make this Roasted Salmon with Wild Rice Salad

Here’s the thing—I love meals that make me WANT to eat raw vegetables. And with this dressing, you can turn salmon and rice into something that feels really healthy but also so craveable.

• Nutrient-packed: Salmon is full of omega-3s and protein, while wild rice brings fiber and antioxidants. Plus, roasted broccoli and raw carrots make sure you’re getting your veggies in.
• The best texture combo: Chewy wild rice, crunchy veggies, caramelized roasted broccoli, and slow-roasted salmon flakes all in one bite.
• That dressing (!!): A mix of almond butter, gochujang, soy sauce, honey, and vinegar. Creamy, spicy, tangy, sweet—it’s the definition of interesting but not overwhelming.
• Meal-prep friendly: This salad holds up well, so you can make it ahead and enjoy leftovers for lunch.

Ingredients You’ll Need

The ingredient list might look long, but it’s mostly pantry staples you probably already have. Here’s what makes this salad shine:

• Wild rice (black rice, brown rice, or any rice you love works beautifully here): It’s nutty, chewy, and makes the base of the salad hearty enough for a full meal.
• Salmon: Opt for a 1.5-pound fillet, especially if you are feeding four. Slow roasting keeps it moist and tender.
• Broccoli: Roasting brings out a slight sweetness while adding crispy edges. I don’t have firm vegetable rules though, so feel free to swap in anything else you have!
• Carrots, red onion, scallions: For freshness, crunch, and nutrition!
• Gochujang paste: The secret weapon for spice and depth. Plus, it has a subtle sweetness to it that really rounds out the dressing.
• Almond butter: Creamy, nutty, and the perfect balance to gochujang’s heat.
• Soy sauce, honey and white vinegar: While I’m not really picky about vinegars, here I will say that white gives you a much better result than rice vinegar.
• Tender herbs: Cilantro, mint, or dill for a finishing touch. But that’s just for when you have them around!

Step-by-Step: how to make this Roasted Salmon with Gochujang Wild Rice

1. Cook the rice

Start with the wild rice—this takes the longest, but I find it is worth it for that nutty chew. Follow package instructions (usually about 45 minutes for black rice), then set it aside while you prep everything else.

2. Roast the salmon and broccoli

Preheat your oven to 325°F with two racks staggered on top and bottom. On one sheet pan, spread out broccoli florets and season with olive oil, salt, and pepper. On another, place your salmon fillet and season lightly with salt and pepper.

Slow roast the salmon on the top rack and the broccoli on the bottom. In about 20–25 minutes, the broccoli will be lightly browned and the salmon should be cooked perfectly to 135°F inside. Of course, roast them a little longer if you need to.

3. Slice the fresh veggies

While the oven does its magic, thinly slice carrots, red onion, and scallions. These add a pop of freshness and crunch to balance the roasted components.

4. Make the gochujang almond butter dressing

This dressing is so GOOD but so simple. Whisk together almond butter, gochujang, soy sauce, honey, and vinegar until smooth. If the almond butter is too thick, a quick microwave moment helps everything come together. Adjust to taste—more honey for sweetness, more soy for saltiness. If it needs something a little extra, try another splash of vinegar.

5. Assemble the salad

In a large bowl, toss together the cooked wild rice, fresh veggies, and roasted broccoli. Pour over the dressing and mix until everything is coated in that dreamy sauce.

6. Plate and serve

Divide the rice salad into bowls, flake the roasted salmon on top, and garnish with tender herbs. Done and done!

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My tips for the best salmon and wild rice salad

• Don’t skip the slow roast: Cooking salmon at a lower temperature gives it a buttery texture you can’t get from high heat. It also prevents that white film that sometimes comes out of salmon when you roast it at too high a heat too quickly.
• Balance the dressing: Taste as you go—everyone’s preference for spice and sweetness is different. If you are cooking for people who don’t love spice, add in more honey or soy sauce to help temper the heat.
• Mix-and-match veggies: Not a fan of broccoli? Swap in roasted cauliflower, Brussels sprouts, or even sweet potatoes. Really any vegetable that you love roasting will hold up well in this salad.
• Make it vegetarian: Skip the salmon and toss in crispy tofu or a soft-boiled egg for protein.

Storing this recipe for meal prep

This recipe was made for leftovers. The salad (even dressed) keeps beautifully in the fridge for a few days. I suggest storing the salmon separately to make portioning the salad easier. When ready to eat, add both the salmon and salad to a bowl and heat in the microwave on medium heat for 1-2 minutes or until it is warm to your preference.

Meal prepping? Try having a few proteins to choose from in your fridge. That way you can mix-and-match proteins all week long—salmon one night, crispy tofu the next, maybe even rotisserie chicken for a quick shortcut.

And that’s it for this roasted salmon bowl! If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.

And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3