Roasted Salmon with Gochujang Mayo

By: The Local Palate
roasted salmon

“This recipe is inspired by Seung Hee’s Uncle Norman, of Japanese descent, who grew up in Hawaii; he makes this [ roasted salmon ] for Thanksgiving using a simple recipe with mayo and oyster sauce. We’ve spiced it up with gochujang, garlic, and a hint of ginger.”

From the cookbook, Everyday Korean, this roasted salmon with gochujang mayo creates the perfect balance of savory and spicy. The smoky, flaky salmon combined with a sweet kick of gochujang mayo delivers a fusion of flavor. Want to take it a step further? Elevate the balance of flavors with a refreshing glass of sweet sparking rose. 

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Serves 4 to 6

    For the gochujang vinaigrette:
  • ½ cup gochujang
  • ½ cup rice vinegar or cider vinegar
  • 1½ tablespoons fresh lemon juice
  • ¼ cup sugar
  • For the roasted salmon:
  • Cooking spray (optional)
  • 1 (2-pound) wild salmon fillet, pin bones removed (skin-on is fine)
  • 2 tablespoons mayonnaise, preferably Kewpie brand
  • 2 tablespoons oyster sauce
  • 2 teaspoons gochujang
  • 2 teaspoons minced or grated garlic
  • 1 (2-inch) piece fresh ginger, grated
  • Bibb lettuce for serving
  • Steamed rice for serving
  • Gochujang Vinaigrette

For the gochujang vinaigrette:

  1. Place all ingredients in a small bowl. Stir well to combine, incorporating gochujang by pressing with back of spoon against side of bowl. Consistency should be that of thick syrup. Store in airtight container in refrigerator up to 2 weeks. If sauce thickens over time, stir in warm water or fresh lemon juice to loosen.

For the roasted salmon:

  1. Place oven rack just beneath broiler. Preheat oven to broil. Line sheet pan or shallow baking sheet with aluminum foil. Spray lightly, if desired, with cooking spray.
  2. Pat salmon dry with paper towels. Place skin side down on prepared pan. Using sharp knife point, score halfway through fish lengthwise, and 2 to 3 times widthwise to help sauce absorb into fish.
  3. In a small bowl, mix together mayonnaise, oyster sauce, gochujang, garlic, and ginger. Brush sauce evenly over salmon. Place baking sheet on top rack of oven. Broil, checking the broiler to make sure salmon doesn’t scorch, until sauce sizzles and begins to brown, about 8 minutes for medium doneness, depending on thickness of salmon. Serve with Bibb lettuce, rice, and Gochujang Vinaigrette.

  • Recipe By
    Adapted from Everyday Korean by Kim Sunee and Seung Hee Lee (Countryman Press). Copyright © 2017.

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