Description
A quick and flavorful Korean-inspired salmon dinner with a spicy, sweet, and sticky gochujang honey glaze, roasted together with fresh vegetables on one sheet pan for easy cleanup. Ready in 30 minutes, perfect for busy weeknights.
Ingredients
- 4 salmon fillets (about 6 oz each / 170g each), skin-on or skinless
- 3 tablespoons gochujang (Korean chili paste)
- 2 tablespoons honey
- 2 tablespoons soy sauce (low-sodium recommended)
- 1 tablespoon rice vinegar
- 3 cloves garlic, minced (about 1 tablespoon)
- 1 teaspoon toasted sesame oil
- 1 teaspoon fresh ginger, grated (about 5g)
- 2 cups sliced bell peppers (about 300g)
- 1 cup snap peas (about 150g)
- 1 cup baby carrots (about 130g)
- Salt and pepper, to taste
- Lime wedges (optional, for serving)
- Olive oil (for tossing veggies)
Instructions
- Preheat oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper or a silicone baking mat.
- Slice vegetables into bite-sized pieces, mince garlic, and grate fresh ginger if using.
- In a medium bowl, whisk together gochujang, honey, soy sauce, rice vinegar, minced garlic, sesame oil, and grated ginger to make the glaze. Taste and adjust sweetness or spiciness as desired.
- Place sliced bell peppers, snap peas, and baby carrots on the lined sheet pan. Drizzle with olive oil, salt, and pepper, then toss to coat evenly and spread in a single layer.
- Push the veggies to the edges of the pan and place salmon fillets in the center, skin side down if using skin-on.
- Brush the gochujang honey glaze generously over the salmon fillets. Reserve a little glaze for serving if desired.
- Roast in the oven for 12-15 minutes, until salmon is opaque and flakes easily with a fork, and veggies are tender-crisp and lightly caramelized.
- Remove from oven and squeeze fresh lime juice over salmon and veggies. Optionally, sprinkle toasted sesame seeds and chopped scallions on top.
- Serve immediately with your favorite side such as steamed rice, quinoa, or a crisp salad.
Notes
[‘Taste the glaze before applying and adjust sweetness or heat as needed.’, ‘Use room temperature salmon for even cooking.’, ‘Veggies can be swapped with broccoli, zucchini, green beans, or baby potatoes.’, ‘Start checking salmon at 12 minutes to avoid overcooking.’, ‘Double the glaze for extra sauce or to drizzle over rice or potatoes.’, ‘If no sheet pan is available, a large cast iron skillet or oven-safe baking dish can be used.’, ‘Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently to maintain moisture.’, ‘Freezing is not recommended as it affects salmon texture and glaze consistency.’]
- Prep Time: 13 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Korean-inspired
Nutrition
- Serving Size: 1 salmon fillet with
- Calories: 400
- Sodium: 600
- Fat: 22
- Saturated Fat: 4
- Carbohydrates: 15
- Protein: 35
Keywords: gochujang, honey glazed salmon, sheet pan dinner, quick salmon recipe, Korean salmon, easy weeknight dinner, healthy salmon, spicy salmon glaze