Gochujang Salmon Bowls

Meals in a bowl are just the way to go. I can get a little bit of everything in each bite and I can assure you that every bite of these gochujang salmon bowls will be absolutely delicious. With sweet and spicy marinated salmon, rice, and lots of veggies, it’s a meal that you’ll go to again and again. We are using a simple marinade for the salmon of sesame oil, soy sauce, rice vinegar, brown sugar, gochujang, and salt. Gochujang has been having a moment in the food world, and for good reason. Gochujang is sweet, spicy, and savory and also known as “pepper paste.” This condiment is popular in Korean cooking made from chili powder, glutinous rice, and fermented soybean powder. I am not familiar with traditional Korean cooking, this is simply my way of using a delicious Korean condiment in a recipe we love! If you are looking for traditional Korean recipes, a food blogger I have followed for years is Alice Choi of Hip Foodie Mom. To make my take on gochujang salmon, let’s get started below!

Ingredients for Gochujang Salmon Bowls

• Salmon: for this recipe we are using fresh, wild-caught salmon from Copper River Salmon!
• Sesame oil: sesame oil adds the perfect nuttiness in this marinade. We are also using a little to cook the salmon in a skillet.
• Gochujang: this sweet, spicy, and savory Korean condiment also known as “pepper paste” takes these salmon bowls to the next level.
• Soy sauce: another key ingredient for the marinade. I also like to add a little extra over the rice after it’s done cooking.
• Rice vinegar: all vinegars have different flavor profiles. Rice vinegar is made from fermented rice and slightly sweet.
• Brown sugar: I love the sweetness that brown sugar gives the marinade, but it also gives the exterior of the salmon a perfect caramelized crust.
• Rice: the base of our salmon bowls!
• Veggies: cucumber, radish, avocado, and edamame: you can use any or all of these veggies. I, of course, decided to use all of them!
• Seaweed or furikake seasoning: I used dried seaweed here to give this recipe a sushi bowl vibe, but a sprinkle of furikake also works. You can also omit it if you don’t care for seaweed!
• Sesame seeds and green onions for garnish: a little bit of green onion is an absolute must! Furikake seasoning already has sesame seeds in it so no need to add more if you’re using that! Sesame seeds have several health benefits so sprinkle away.

How to Make Gochujang Salmon Bowls

• First, marinate your salmon. In a small bowl mix together your sesame oil, gochujang, soy sauce, rice vinegar, and brown sugar.
• Cut your salmon into individual fillets and place in a shallow dish or a large ziplock bag. Pour the marinade over the salmon and seal the bag or cover the dish. Marinate for at least 45 minutes and up to several hours.
• When ready to cook the salmon, start by cooking your rice. Once the rice is done or almost done, cook your salmon. Heat the remaining sesame oil in a large skillet and cook the salmon for a few minutes per side until cooked through. When you remove the salmon from the skillet, add the remaining marinade to the pan. Whisk and bring to a simmer for at least 5 minutes until thickened.
• Assemble your bowls by adding rice on the bottom and topping with a piece of salmon. Add your veggies of choice and drizzle with some of the sauce.
• Top with green onions and sesame seeds and add your seaweed or furikake.

These salmon bowls are truly one of my new favorite recipes. There is nothing better than a perfectly cooked piece of wild salmon, and these protein-packed gochujang salmon bowls are the way to go for a quick weeknight meal or extra delicious lunch.