Gochujang Salmon Skewers

fish Recipes

Gochujang Salmon Skewers

A good way to spice up your salmon. 


'Gochujang' is a Korean fermented chili paste. Savory, sweet and spicy it's made from gochu-garu, glutinous rice, meju powder, yeotgireum, and salt. The sweetness comes from the starch of cooked glutinous rice, cultured with saccharifying enzymes during the fermentation process. 

That's enough science - on to the recipe!


  • 1C gochujang (Korean fermented chili paste)
  • 1/4C soy sauce
  • 1/4C garlic chopped
  • 1/4C ginger chopped
  • 1/4C rice wine vinegar
  • 2T honey
  • 3T toasted sesame oil
  • 1# sockeye salmon
  • 2 scallions
  • 1T sesame seeds


Combine all marinade ingredients except sesame oil in blender, blend till smooth, slowly pour in sesame oil to emulsify.

Cut salmon into 1"x2" strips. Cover salmon with marinade and let rest for 1-2hr.

Skewer salmon and grill directly over flame till just cooked through, 3-4min.

Garnish with finely sliced scallion and sesame seeds. 

We recommend serving the salmon with a side of forbidden black rice and kimchi. 

Older Post