Name: Gochujang Salmon Bowls
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Cuisine: Asian Inspired
Ingredients: 2 tablespoons gochujang paste; 2 tablespoons soy sauce; 2 teaspoons rice vinegar; 2 teaspoons sesame oil; 2 teaspoons honey; 1.5 pounds salmon, skin removed and cut into 1 inch chunks; avocado oil, for cooking; lime juice, for serving; coconut cilantro rice; edamame; cucumber; avocado; thinly sliced green onion; black sesame seeds

These Gochujang Salmon Bowls are such a delicious way to enjoy salmon and incorporate more fish into your weeknight dinner rotation. I specifically created this recipe to pack in a ton of flavor in the least amount of time possible. The salmon is marinated in a flavorful gochujang marinade, cooked quickly, and then paired with all your favorite toppings for a filling and delicious bowl that’s great for lunch of dinner!

salmon bites over rice with avocado and edamame

Why You’ll Love These Gochujang Salmon Bowls

We’ve been trying to incorporate more fish into our weekly diet and, since both my husband and I love salmon, I’ve been experimenting with more ways to enjoy it. One thing that is particularly great about salmon is that it’s flaky and tender but can still hold up against a really flavorful marinade. This recipe uses gochuang which is a Korean condiment to add a ton of flavor in short amount of time. The fish is also diced which cuts down on cooking time to make this a really quick recipe that you can pull together in no time! I like to pair the salmon with white rice and veggies to make delicious salmon bowls that are great for a quick weeknight dinner or meal prep for lunch!

Watch How to Make These Salmon Bowls

Recipe Ingredients

Gochujang: this is a Korean condiment and a thick paste that’s made from red chili. It’s spicy, savory, salty, and just slightly sweet. You can typically find it an Asian grocery store.
Soy Sauce: this adds a salty, umami flavor. You could swap this for coconut aminos if you prefer.
Rice Vinegar: adds a little acid to the marinade.
Sesame Oil: this adds a slightly nutty flavor.
Honey: adds the perfect touch of sweetness! Feel free to use maple syrup instead.
Salmon: you’ll need 1 ½ pounds of thick cut salmon for this recipe. Remove the skin, and cut it into 1-inch chunks before you begin.
Avocado Oil: olive oil will also work if that’s what you prefer.

Helpful Kitchen Tools

How to Make This Gochujang Salmon Recipe

Step One: Add the gochujang, soy sauce, rice vinegar, sesame oil, and honey to a mixing bowl. Whisk until well combined.

Step Two: Gently toss the salmon in the marinade, coating it completely. Then, cover the bowl, and let the salmon marinate for 20 to 30 minutes.

Step Three: Heat a large skillet over medium-high heat. Once hot, add avocado oil followed by the salmon cubes. Cook the salmon for 2 minutes. Then, flip, and cook an additional 1 to 2 minutes on the other side. You may have to do this in batches depending on the size of your salmon! If the salmon starts to brown too quickly, turn the heat down slightly, and flip repeatedly so it doesn’t burn.

Step Four: Once the salmon is cooked to your liking, remove it from the pan, and serve in bowls.

How to Serve

One of the best things about these salmon bowls is how versatile they can be! I typically start with a base of cilantro lime rice, but you can use plain rice, cauliflower rice, or quinoa, too. Then, add all your favorite toppings such as:

Edamame
Cucumber
Avocado
Thinly Sliced Green Onion
Black Sesame Seeds
Lime Juice

Ashlea’s Meal Prep Tips and Tricks

These bowls are great to prep in advance for a quick lunch or easy dinner. Here are a few tips to keep the ingredients fresh:

Cook the salmon in advance – store it in an airtight container in the fridge for 3 to 4 days.
Prepare the rice – Cook the rice when you bake the salmon, and store it in a separate airtight container in the fridge.
Slice the veggies – Store them in another container. Then, all you have to do is reheat the salmon and rice and assemble everything when you’re ready to eat!

More Delicious Salmon Recipes

I hope you give this Gochujang Salmon Bowls a try! It’s so easy to make and packed with flavor! If you do give this recipe a try, let me know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews and ratings help support All the Healthy Things and make it possible for me to continue to create the recipes you trust and love.

Gochujang Salmon Bowls

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Author: Ashlea Carver
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: 4 1x
Category: Dinner
Method: Stovetop
Cuisine: Asian Inspired

Print Recipe

Description

Ingredients

Scale

For the Salmon

2 tablespoons gochujang paste
2 tablespoons soy sauce
2 teaspoons rice vinegar
2 teaspoons sesame oil
2 teaspoons honey
1.5 pounds salmon, skin removed and cut into 1 inch chunks
avocado oil, for cooking
lime juice, for serving

For the Bowls

coconut cilantro rice
edamame
cucumber
avocado
thinly sliced green onion
black sesame seeds

Instructions

Add the gochujang paste, soy sauce, rice vinegar, sesame oil, and honey to a mixing bowl. Whisk together until everything is well combined.
Gently toss the salmon in the marinade until well coated and then cover the bowl and let the salmon marinate for 20-30 minutes.
Once the salmon has marinated, heat a large skillet over medium-high heat. Once hot add some avocado oil. Once the oil is hot, add in the salmon cubes. Cook the salmon for 2 minutes and then flip and cook an additional 1-2 minutes on the other side. You may have to do this in batches depending on the size of your salmon. If the salmon starts to brown too quickly, you can turn the heat down slightly and flip repeatedly so that it doesn’t burn.
Once the salmon is cooked to your likeness, remove it from the pan. Serve the salmon in bowls, over rice, with edamame, cucumber, and avocado. Garnish the bowls with thinly sliced green onion, black sesame seeds, and a generous squeeze of lime juice.