Korean Slow Baked Salmon

4-6 Servings
40 min

I am certain that I have mentioned this before but I love slow baking salmon. If you haven’t tried it before I highly suggest that you give it a try. There’s no chance of over baking it and the salmon remains moist and delicious. It’s not intimidating at all if you’re not used to cooking fish. Another bonus is that it doesn’t make your whole house smell like fish either. I know my hubby is not a fan of that but never complains when I slow bake fish. Honestly, this is my preferred method for cooking fish with higher fat content like salmon and steelhead trout.


My Korean slow baked salmon is incredibly easy and will make your weeknight dinners a complete breeze. Lately I’ve been experimenting with using gochujang (hot pepper paste) and gochugaru (hot pepper flakes) and introducing more Korean dishes to my family. That’s how I came about this recipe and it turns out that the family really enjoys it. I use mild gochujang (hot pepper paste) as my kids can’t handle a lot of heat but if you love spice then use the regular or even spicy version and increase the amount of gochugaru (hot pepper flakes) that you use. We eat it with rice but it would be great over salad in the summer as well. I hope you guys try this and enjoy it. It’s simple but loaded with umami flavors and just plain delicious.

Recipe details
  • 4-6  Servings
  • Prep time: 10 Minutes Cook time: 30 Minutes Total time: 40 min
Show Nutrition Info
Hide Nutrition Info
Ingredients

  • 2 tbsps soy sauce
  • 1 tbsp soy paste
  • 1/2-1 tbsp gochujang (use the higher amount for more spice)
  • 1 tbsp honey
  • 1 tbsp mirin
  • 1 tbsp rice wine vinegar
  • 1/2-1 tsp gochugaru (use the higher amount for more spice)
  • 1 tbsp sesame oil
  • 1 tbsp roasted sesame seeds
  • 1 scallion, finely chopped
  • 2 garlic cloves, minced
  • 1 salmon fillet
Instructions

Preheat the oven to 300F.
Mix all of the ingredients together except for the salmon.
Line a baking tray with foil and then parchment. Lay the salmon filet on top. Carefully check the fillet for any bones and remove. I don’t bother skinning my filets and you can easily remove the salmon portions from the skin after cooking.
Pour the sauce ingredients on top of the filet and evenly cover.
Bake for 30-40 minutes depending on the size of your filet.
Serve with rice or over a salad.
Tips
  • If you don’t have soy paste then sub with dark soy sauce.
Comments
Next