You know those nights when you want something fancy but also don’t want to spend hours in the kitchen? This Gochujang Salmon with Garlic Spinach is my go-to for that. It’s spicy, a little sweet, packed with flavor, and—best part?—ready in 20 minutes. Plus, it’s healthy, high in protein, and makes you look like you really have your life together (even if you just threw it together last minute). Let’s get cooking!
Try my Potato and Salmon Hash recipe.
Why You’ll Love This Recipe
✔ Fast & Easy – Ready in 20 minutes, so you can spend less time cooking and more time eating. Win-win.
✔ Big on Flavor – Spicy gochujang, garlicky spinach, and a hint of sweetness? Yeah, your taste buds are in for a treat.
✔ Healthy & High-Protein – Low-carb, high-protein, and packed with good-for-you ingredients. Feels indulgent but totally nutritious.
✔ Minimal Cleanup – One pan for the salmon, one for the spinach. Less mess, less stress.
✔ Restaurant-Worthy at Home – This dish looks and tastes fancy, but it’s ridiculously simple to make. Impress yourself (and anyone else lucky enough to be at your dinner table).
✔ Customizable – Want it spicier? Add more gochujang. No salmon? Try it with chicken or tofu. Make it yours!
Try my Poached Salmon with Cucumber Salad recipe.
What You’ll Need To Make
✔ Gochujang – This Korean chili paste is the MVP here! 🌶️ It’s spicy, slightly sweet, and full of umami goodness. It gives the salmon that deep, rich flavor with just the right kick.
✔ Salmon – High in protein, packed with omega-3s, and just straight-up delicious. 🐟 It’s buttery, flaky, and pairs perfectly with bold flavors like gochujang.
✔ Tamari – A gluten-free alternative to soy sauce, tamari brings a deep, savory umami flavor to both the salmon glaze and the garlic spinach.
✔ Garlic & Ginger – These two are a flavor power couple. 🧄✨ Garlic adds that rich, aromatic base, while fresh ginger brings a little zing that makes everything taste fresher and brighter.
✔ Honey – Just a touch of honey balances out the heat from the gochujang, giving the glaze that perfect sticky-sweet finish. 🍯
✔ Baby Spinach – It cooks down in minutes and soaks up all that garlicky, savory goodness. Plus, it’s loaded with nutrients, making this meal feel indulgent and good for you! 🥬
Put them all together, and you’ve got a flavor-packed, restaurant-quality meal in 20 minutes flat! 🚀
NOTE: For measurements and rest of the ingredients check the recipe card below.
What You’ll Need To Do
Time required: 20 mins
Alright, let’s get cooking! This gochujang salmon comes together in no time, so get everything ready before you start—things move fast!
1️⃣ Prep the Oven
Crank up your broiler to high and move an oven rack to the upper third. Line a baking sheet with foil and give it a quick spritz of cooking spray—no sticking allowed!
2️⃣ Make That Sweet & Spicy Glaze
In a small bowl, whisk together the gochujang, mirin, 1 tbsp tamari, honey, ½ tsp sesame oil, ¼ of the grated garlic, and ginger. It should be smooth, glossy, and calling your name.
3️⃣ Get That Salmon Ready
Pat your salmon dry (because dry fish = crispy, caramelized glaze). Lay it skin-side down on your prepared baking sheet, then brush on that glorious glaze like you mean it. Pop it under the broiler for 5-8 minutes—keep an eye on it! It should be beautifully charred on top but still tender inside.
4️⃣ Make the Garlicky Spinach
While the salmon does its thing, heat 1 tsp sesame oil in a big ol’ skillet over medium-low heat. Toss in the remaining 3 cloves of garlic and let them sizzle until they smell amazing and turn just golden—about 3 minutes. Now, in goes the spinach! Stir it around until it wilts down (it happens fast), then finish it off with the remaining 1 tbsp tamari.
5️⃣ Plate & Serve
Scoop that garlicky spinach onto plates, nestle your broiled salmon on top, and sprinkle over some sesame seeds and sliced green onions. Boom—you just made a restaurant-worthy meal in 20 minutes!
Enjoy! 🎉
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Recipe Swaps & Creative Tweaks
🔄 Ingredient Swaps:
- No Salmon? Swap it for chicken breast, tofu, or shrimp! Just adjust the cooking time accordingly.
- Out of Gochujang? Try sriracha mixed with a little miso or red pepper flakes for a similar spicy-sweet vibe.
- No Tamari? Regular soy sauce works if you’re not gluten-free. Coconut aminos are a great alternative too!
- No Mirin? Use rice vinegar with a pinch of sugar to get that mild sweetness.
- No Honey? Maple syrup or brown sugar will do the trick for that touch of sweetness.
🎨 Creative Tweaks:
- Make It Extra Crispy – Brush on the glaze, then hit the salmon with an extra minute under the broiler for a deep caramelized crust.
- Add Some Crunch – Sprinkle crushed roasted peanuts or crispy fried shallots on top for extra texture.
- Turn It Into a Bowl – Serve the salmon and garlic spinach over jasmine rice or cauliflower rice for a filling meal.
- Boost the Heat – Love spice? Add extra gochujang or a dash of red pepper flakes.
- Make It a Meal Prep Star – This recipe keeps well in the fridge, so double the batch and enjoy delicious leftovers all week!
Mix it up and make it yours—because great recipes are meant to be played with! 🎉
Try my Lemon and Herb Salmon Pasta recipe.
Helpful Tips for Success
✔ Pat the Salmon Dry – Moisture is the enemy of a good glaze! Drying the salmon with a paper towel helps the gochujang glaze stick better and caramelize beautifully.
✔ Don’t Overcook It – Salmon cooks fast, especially under the broiler. Check at the 5-minute mark and pull it out when it’s just opaque and flaky. Nobody likes dry salmon!
✔ Watch the Broiler Closely – That gochujang glaze can go from beautifully charred to uh-oh, burnt real quick. Stay close and keep an eye on it.
✔ Use Fresh Garlic & Ginger – Pre-minced stuff just doesn’t have the same punch. Freshly grated garlic and ginger make a huge difference in flavor!
✔ Let the Flavors Soak In – If you have time, marinate the salmon in the glaze for 15-20 minutes before cooking. It deepens the flavor even more!
✔ Make Cleanup Easy – Line your baking sheet with foil or parchment paper. Less mess = more time to enjoy your meal.
✔ Double the Sauce – Love extra flavor? Make a little extra glaze and drizzle it over the cooked salmon before serving. Game-changer!
Follow these tips, and you’ll have perfectly cooked, flavor-packed salmon every single time! 🔥🐟
Try my Salmon Quinoa Salad recipe.
Diet-Friendly Variations
You can tweak this Gochujang Salmon with Garlic Spinach to fit Keto, Low-Carb, and Paleo diets with just a few simple swaps. Here’s how:
Keto Version 🥑
✔ Swap honey for a keto-friendly sweetener like monk fruit or erythritol (or just skip it entirely).
✔ Check your gochujang – Some brands have added sugar. Look for a low-carb version or use a mix of red pepper paste + tamari + sesame oil to mimic the flavor.
✔ Pair it with more healthy fats – Serve with a side of avocado or drizzle extra sesame oil on top for added richness.
Low-Carb Version 🥩
✔ Reduce or skip the honey – The glaze will still taste amazing without it!
✔ Double the spinach or add more greens like sautéed bok choy or roasted broccoli to make it extra satisfying.
✔ Be mindful of the gochujang – While it’s not super high in carbs, using less or finding a low-carb alternative can help.
Paleo Version 🦴
✔ Replace tamari with coconut aminos – It keeps that savory umami flavor while staying Paleo-friendly.
✔ Use raw honey – Stick to an unprocessed version to keep things fully Paleo.
✔ Check your gochujang or make your own – Many store-bought options contain additives or sugar. Try blending red pepper flakes, coconut aminos, garlic, and a bit of fermented miso (if tolerated) to get a similar taste.
With these simple tweaks, you can enjoy this delicious salmon dish while keeping it Keto, Low-Carb, or Paleo-friendly. Happy cooking! 🎉🐟
Serving Ideas
🍚 Over Rice – Serve the salmon and garlicky spinach over fluffy jasmine rice, brown rice, or cauliflower rice for a complete meal.
🥗 With a Crunchy Slaw – Pair it with an Asian-inspired slaw (cabbage, carrots, and sesame dressing) for a fresh, crisp contrast.
🥑 As a Bowl Meal – Turn it into a power bowl with avocado slices, roasted veggies, and a soft-boiled egg on top.
🌮 In Lettuce Wraps – Flake the salmon and tuck it into butter lettuce leaves with extra gochujang sauce and sesame seeds for a low-carb, hand-held option.
🍜 With Noodles – Serve it alongside stir-fried or cold sesame noodles for a restaurant-worthy dinner.
🥢 With Extra Greens – Pair it with roasted bok choy, blistered green beans, or a simple cucumber salad for a refreshing touch.
🔥 Make It a Feast – Serve with miso soup, pickled radish, and a side of kimchi for a full-on Korean-inspired spread!
Mix and match these ideas to keep things exciting every time you make this dish! 😋🔥
Try my Teriyaki Salmon Bowl recipe.
Drink Pairings for Gochujang Salmon with Garlic Spinach
🍷 Wine Pairings
- Riesling (Off-Dry) – The slight sweetness balances the spice and umami from the gochujang.
- Sauvignon Blanc – Crisp, citrusy, and refreshing, it cuts through the richness of the salmon.
- Pinot Noir – If you prefer red, a light-bodied Pinot Noir pairs well without overpowering the dish.
- Rosé – A dry rosé adds a nice fruitiness that complements the spicy-sweet glaze.
🥤 Non-Alcoholic Options
- Ginger Sparkling Water – The spice of ginger enhances the flavors in the dish while keeping it light.
- Iced Green Tea – A clean, refreshing option that balances the richness of the salmon.
- Coconut Water – Naturally sweet and cooling, perfect for mellowing out the heat from the gochujang.
- Homemade Lemonade with a Honey Twist – A touch of honey mirrors the sweetness in the glaze while keeping things bright and zesty.
- Kombucha (Citrus or Ginger Flavor) – A slightly fizzy, probiotic-rich drink that pairs great with bold flavors.
No matter what you’re sipping on, these pairings will make your meal even more enjoyable! 🍽️🥂
Storage & Reheating Tips
🔹 Storing Leftovers:
- Fridge: Store the cooked salmon and spinach separately in airtight containers. They’ll stay fresh for up to 3 days.
- Freezer: The salmon can be frozen for up to 2 months in an airtight container. The spinach, however, doesn’t freeze well and is best eaten fresh.
🔄 Reheating Tips:
- Oven: Warm the salmon at 300°F (150°C) for 8-10 minutes to keep it moist.
- Stovetop: Gently reheat in a skillet over low heat with a splash of water to prevent drying out.
- Microwave: Not ideal, but if needed, heat in short 30-second bursts at 50% power to avoid overcooking.
- Cold Option: Flake the salmon and toss it over a salad or in a wrap for an easy next-day meal!
With the right storage, you can enjoy this delicious dish even after the day you make it! 🥡🔥
Try my Baked Salmon Rice Waffles recipe.
Final Thoughts
And just like that, dinner is done! Spicy, garlicky, slightly caramelized salmon with that perfect hit of umami from the tamari and a fresh, garlicky spinach side—absolute perfection. Serve it up, take all the compliments, and don’t forget to pat yourself on the back. If you try this one, let me know how it turns out—I love hearing about your kitchen wins! Happy cooking!
Recipe Card
Gochujang Salmon with Garlic Spinach
Need an easy but fancy-looking dinner? 🍽️ My Gochujang Salmon with Garlic Spinach is ready in 20 minutes and loaded with bold flavors—spicy, garlicky, a little sweet, and totally mouthwatering. Perfect for a weeknight win!
Ingredients
Instructions
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Preheat the broiler
Set the oven broiler to high and adjust a rack to the upper third of the oven. Line a baking sheet with foil and lightly coat it with cooking spray to prevent sticking.
-
Prepare the Glaze
In a small bowl, whisk together the gochujang, mirin, 1 tablespoon tamari, honey, ½ teaspoon sesame oil, ¼ of the grated garlic, and ginger. Stir until smooth and well combined.
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Coat the Salmon
Pat the salmon fillets dry with a paper towel. Arrange them skin-side down on the prepared baking sheet. Evenly brush the prepared glaze over the top of each fillet.
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Broil the Salmon
Place the baking sheet under the broiler and cook for 5 to 8 minutes, or until the glaze is caramelized and the salmon is cooked through but still tender. Keep a close watch to prevent burning.
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Sauté the Garlic Spinach
While the salmon is cooking, heat 1 teaspoon sesame oil in a large skillet over medium-low heat. Add the remaining 3 cloves of grated garlic and sauté for about 3 minutes, until fragrant and lightly golden. Add the baby spinach and cook, stirring frequently, until wilted. Stir in the remaining 1 tablespoon tamari and mix well.
-
Enjoy your meal!
Divide the sautéed spinach among four plates and place a salmon fillet on top of each serving. Garnish with sesame seeds and sliced green onion. Serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 260kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 13g5%
- Protein 34g68%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
