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Spicy Korean Salmon Fillet

Wonderfully flaky, spicy Korean salmon fillet recipe that makes a quick, delicious meal on a busy weeknight.

Cooking fish is an easy weeknight meal that can take far less time to prep and cook compared to other meat dishes. When the end result is a flavourful and spicy salmon fillet, it's well worth adding into your meal rotation.

Typically, a fillet fish that is approx. 1-inch thick will take 14 minutes to cook to a perfect flaky consistency. Anything longer and you might have dry fish. Using fresh fish, not frozen, will also ensure the texture is flaky and not dry or firm.

If you have tried making my spicy Gochujang shrimp recipe, then hopefully, this recipe will help you use up some of the remaining Gochujang paste, and discover another recipe for you and your family will love.



(Makes 4 servings)

  • 2 pounds salmon fillet, deboned, skin removed, and cut into 4 portions

  • juice of 1/2 a lemon

  • salt and ground black pepper to taste

  • 1 tablespoon canola oil

  • 1/2 medium yellow onion, diced

  • 1/4-inch piece ginger, peeled and finely diced

  • 2 cloves garlic, finely diced

  • 2 medium tomatoes, roughly chopped (or a few spoonsful of canned tomato sauce)

  • 1 heaping tablespoon Gochujang paste

  • 1/4 cup water

  • fresh chili (optional)

  • sprigs of coriander for garnish (optional)



In a shallow bowl, place the salmon fillets. Drizzle with lemon juice then sprinkle with salt and pepper. Set aside.

In a deep skillet, or sauté pan, over medium-high heat, add the oil. When the oil begins to shimmer, add the onion, ginger, and garlic the sauté until golden brown. Add the chopped tomatoes and cook until softened. Sprinkle a little salt to help the vegetables release their juices.

When the tomato is soft, add heaping spoon of Gochujang paste and the water. Mix well to incorporate the paste and form a smooth sauce. (Optional: add the chili at this stage if you like a hotter zing!)

Carefully, add the salmon fillets into sauce. Do not stir but light toss the sauce over the fish.

Cover the pan with a lid and cook for 10 to14 minutes depending on the thickness of the fillets. The fish is cooked when a fork flakes the fish at its thickest point. Do not overcook.

Turn off heat and immediately serve with accumulated broth. Garnish with coriander leaves (optional).


Nutritional Information Per Serving:

total calories = 179.5 | total fat = 5.74g | saturated fat = 0.54g | cholesterol = 65mg | sodium = 452.81mg | net carbohydrates = 8.03g | dietary fibre = 0.87g | sugars = 5.16g | protein = 23.94g

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