Gochujang Glazed Salmon with Jasmine Rice & Asparagus

Gochujang Glazed Salmon with Jasmine Rice & Asparagus

Gochujang Glazed Salmon with Jasmine Rice & Asparagus Recipe

Looking for a quick and flavourful way to cook salmon? This Gochujang Glazed Salmon with Jasmine Rice and Asparagus is an easy midweek dinner recipe that’s big on flavour, simple to make, and perfect for fans of Asian-inspired meals. The gochujang glaze, made with Centaur Gochujang Korean Chilli Paste, soy sauce, honey and garlic, adds a sweet, savoury, and gently spicy kick that pairs beautifully with tender salmon, nutty jasmine rice and crisp asparagus. Whether you're pan-frying or baking, this dish delivers a punchy, umami-rich result every time.

Ingredients (Serves 2):

Method:

  1. In a small bowl, stir together the gochujang, soy sauce, honey, and finely grated garlic to create a sticky, savoury-sweet glaze.
  2. Rinse the jasmine rice under cold water until the water runs clear. Cook according to packet instructions, usually simmering for 10–12 minutes until fluffy.
  3. Pat the salmon fillets dry with kitchen paper and place them on a lined baking tray (if baking) or on a plate ready for pan-frying. Brush the gochujang glaze generously over the top and sides of each fillet.
  4. To bake: Preheat the oven to 200°C fan. Bake the glazed salmon for 10–12 minutes until cooked through and slightly caramelised on top.
  5. To pan-fry: Heat a little sesame oil in a non-stick pan over medium heat. Place the salmon skin-side down and cook for 3–4 minutes, then flip and cook for another 2–3 minutes, spooning over any remaining glaze.
  6. While the salmon cooks, quickly blanch the asparagus in boiling water for 2–3 minutes, or pan-fry with a little oil until bright green and tender with a slight bite.
  7. Plate up the cooked jasmine rice and asparagus. Add the glazed salmon fillet on top and drizzle over any extra glaze or pan juices. Garnish with a sprinkle of sesame seeds or a squeeze of lime, if desired.

Why You’ll Love This Recipe

Quick and easy, ready in under 30 minutes

This gochujang glazed salmon recipe is ideal for busy weeknights when you want something homemade, healthy, and flavour-packed but without spending hours in the kitchen. From prep to plate, it takes less than 30 minutes to make, perfect for a quick salmon dinner that doesn’t compromise on taste or quality.

Packed with flavour, sweet, savoury and full of umami

The gochujang glaze is the star of the show here. Gochujang is a Korean fermented chilli paste that brings a deep, savoury heat with hints of sweetness and umami. When combined with soy sauce, honey, and garlic, it creates a sticky, spicy-sweet glaze that works beautifully with the richness of the salmon. If you’ve been wondering how to use gochujang in your cooking, this is a great starting point.

Healthy and satisfying, balanced with rice and greens

This is a well-rounded, healthy salmon recipe that ticks all the boxes. Salmon is naturally high in protein and omega-3 fatty acids, while the fluffy jasmine rice adds comforting carbs, and the asparagus brings a fresh, crisp contrast. It’s a light but satisfying meal that feels wholesome and nourishing, ideal if you’re after a healthy fish dinner without too much effort.

Flexible cooking, bake or pan-fry the salmon

Whether you prefer to bake salmon in the oven or pan-fry it for crispy edges, this recipe adapts easily. The glaze works perfectly for either method, so you can choose what suits your kitchen and time constraints. It’s a versatile salmon recipe that even beginners can master.

Tips & Variations

Try different greens

If asparagus isn’t in season or not to your taste, this dish works brilliantly with other quick-cooking greens. Tenderstem broccoli, pak choi, green beans or sugar snap peas all make great alternatives. Simply steam, blanch, or stir-fry them until just tender for a fresh, vibrant side to your glazed salmon.

Make it a Korean-style rice bowl

For a more traditional Korean-inspired meal, serve the salmon over a rice bowl with added toppings like soft-boiled eggs, kimchi, pickled radish or cucumber, and a drizzle of sesame oil. It’s an easy way to turn this salmon dinner into a customisable rice bowl recipe full of texture and contrast.

Add extra heat

If you like things spicier, mix a little sriracha or chilli oil into the glaze before brushing it onto the salmon. Alternatively, sprinkle with red pepper flakes or sliced fresh chilli before serving. You can also top with toasted sesame seeds or chopped spring onion for added crunch and flavour.

Make it meal-prep friendly

This recipe also works well for batch cooking or meal prep. The cooked salmon keeps well in the fridge and can be enjoyed cold in salads, noodle bowls or grain bowls the next day. Simply double the recipe and use any leftovers for easy packed lunches.