If you’re craving something spicy, sweet, savory, and totally restaurant-worthy, this Gochujang Glazed Salmon with Sesame Bok Choy will blow your taste buds away. It’s a flavor-packed dish that comes together in under 30 minutes. The salmon is brushed with a bold, umami-rich gochujang glaze and roasted until perfectly caramelized. Paired with crisp-tender baby bok choy tossed in sesame oil and garlic, it’s a healthy, balanced, and deeply satisfying meal—perfect for weeknights, date nights, or impressing dinner guests.
1. Why You’ll Love Gochujang Glazed Salmon with Sesame Bok Choy
This dish is a superstar for a reason. Here’s what makes it so crave-worthy:
🌶️ Bold Flavor Bomb
The gochujang glaze is spicy, sweet, and savory with umami depth. It hits all the flavor notes.
⏱️ Weeknight Fast
Done in 30 minutes or less, this is gourmet without the stress. Sheet pan + stovetop = magic.
🧘♀️ Healthy but Indulgent
Packed with omega-3s, antioxidants, and greens. But it feels like a treat thanks to its bold flavors.
🥢 Balanced Meal in One
With protein, greens, and flavor-packed sauce, you won’t need anything else—except maybe rice to soak it up!
2. Ingredients for Gochujang Glazed Salmon with Sesame Bok Choy
You only need a few pantry staples and fresh ingredients to pull this off. Here’s your shopping list:
🐟 For the Salmon:
- 4 salmon fillets (skin on or off, your choice)
- 1 tablespoon olive oil
- Salt and black pepper, to taste
🔥 For the Gochujang Glaze:
- 2 tablespoons gochujang (Korean fermented chili paste)
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 tablespoon honey (or maple syrup)
- 1 teaspoon sesame oil
- 1 tablespoon rice vinegar
- 1 clove garlic, minced
- 1 teaspoon grated fresh ginger (optional but highly recommended)
🥬 For the Sesame Bok Choy:
- 4–6 baby bok choy, halved lengthwise
- 1 tablespoon sesame oil
- 1 clove garlic, thinly sliced
- ½ tablespoon soy sauce
- Toasted sesame seeds, for garnish
💡 Optional: Cooked rice or noodles for serving. Jasmine, brown, or sticky rice all pair well.
3. How to Make Gochujang Glazed Salmon with Sesame Bok Choy
👨🍳 Step-by-Step Instructions:
1. Prep the Salmon
Preheat your oven to 400°F (200°C). Place the salmon fillets on a parchment-lined baking sheet. Pat them dry and season with salt and pepper.
2. Make the Glaze
In a small bowl, whisk together gochujang, soy sauce, honey, sesame oil, rice vinegar, garlic, and ginger. Brush the glaze generously over each salmon fillet.
3. Bake the Salmon
Roast the salmon for 12–14 minutes, or until it flakes easily with a fork and the glaze is bubbling and slightly caramelized.
4. Sear the Bok Choy
While the salmon bakes, heat sesame oil in a large skillet over medium heat. Add sliced garlic and cook for 30 seconds, until fragrant (don’t let it brown!). Add halved bok choy, cut side down. Sear for 2–3 minutes, flip, and drizzle with soy sauce. Cook for another 1–2 minutes until bright green and just tender.
5. Assemble and Serve
Serve the salmon with the sesame bok choy and rice if using. Drizzle extra glaze from the pan over the top and sprinkle with toasted sesame seeds.
4. Why This Dish is So Balanced and Nutritious
This meal is more than delicious—it’s seriously good for you too.
🧠 Salmon = Brain Food
Rich in omega-3 fatty acids, salmon supports heart and brain health while keeping you full.
🌿 Bok Choy = Nutrient Powerhouse
Loaded with vitamin C, vitamin K, and antioxidants, bok choy helps fight inflammation and supports immunity.
🌶️ Gochujang = Flavor with Benefits
This fermented chili paste adds depth and gut-friendly probiotics, thanks to its fermentation.
⚖️ Well-Balanced Plate
You’ve got protein, greens, healthy fats, and fiber all in one dish—perfect for a wholesome, satisfying meal.
5. Tips and Variations
Want to make it even more delicious or work with what you’ve got? Try these twists:
🔄 Variations:
- Swap protein: Use chicken thighs or tofu (baked or pan-seared) instead of salmon.
- Make it gluten-free: Use tamari or coconut aminos in place of soy sauce.
- Add spice: Stir in a dash of sriracha or a sprinkle of chili flakes for heat lovers.
- More veggies: Add mushrooms, carrots, or broccoli to the bok choy pan for extra veg.
🧑🍳 Pro Tips:
- Don’t overcook the salmon. Pull it out when it’s just flaky—it’ll keep cooking slightly after.
- For ultra-crispy bok choy, pat it dry before searing.
6. Meal Prep and Storage
This dish stores surprisingly well—great for next-day lunches.
🧊 Storing Leftovers:
- Store salmon and bok choy in an airtight container in the fridge for up to 3 days.
🔁 Reheating:
- Reheat gently in a skillet over medium-low heat to preserve texture.
- Or microwave in short 30-second bursts to avoid drying out the salmon.
🍱 Meal Prep Tip:
- Cook extra rice and store with the salmon and veggies in meal-prep containers for a quick weekday lunch.
✅ FAQs – Gochujang Glazed Salmon with Sesame Bok Choy
1. What is gochujang and where can I find it?
Gochujang is a Korean fermented red chili paste with a mix of heat, sweetness, and umami. Look for it in the international aisle at major grocery stores or any Asian market.
2. Is this dish very spicy?
Gochujang is more savory-sweet than spicy. It has a mild, slow-building heat. You can reduce the amount or add more honey to tone it down.
3. Can I use frozen salmon?
Yes! Just thaw the fillets overnight in the fridge and pat them dry before glazing and baking.
4. What can I substitute for bok choy?
Try baby spinach, napa cabbage, kale, or even green beans. Just adjust the cooking time depending on the vegetable.
5. Can I grill the salmon instead of baking it?
Absolutely. Grill skin-side down for about 5–6 minutes per side, brushing with glaze as it cooks.
6. Can I use this glaze on other proteins?
Yes! This glaze is delicious on chicken, tofu, shrimp, or even roasted vegetables like cauliflower or carrots.
7. How do I toast sesame seeds?
Add sesame seeds to a dry pan over medium heat. Stir constantly for 2–3 minutes until golden and fragrant—watch closely, they burn fast!
8. Is this recipe good for meal prep?
Totally! It holds up well in the fridge and reheats nicely. Just store rice, salmon, and veggies together for grab-and-go lunches.
9. Can I make it dairy-free and gluten-free?
It’s naturally dairy-free. To make it gluten-free, use tamari or coconut aminos instead of soy sauce.
10. How do I know when salmon is done?
It’s ready when it flakes easily with a fork and the internal temperature reaches 125–130°F (52–54°C) for medium.
Spicy, saucy, and packed with nutrition, this Gochujang Glazed Salmon with Sesame Bok Choy is the kind of meal that keeps you coming back for more. Want to pair it with noodles or turn it into a rice bowl? Just ask — I’ve got more delicious ideas! 🍣🥬🔥