If you’re reluctant to cook fish because you think it’ll stink up the house, this is the recipe for you. As long as you discard the foil right after broiling, there won’t be any lingering odors. It’s also perfect for a dinner party because it takes so little time (less than ten minutes total) and attention. The glaze is so tasty and will work with other types of fish as well.


  • Vegetable oil, for broiling

  • 4 (5- to 6-ounce) boneless skinless salmon fillets, preferably center cut

  • Kosher salt or sea salt

  • Freshly ground black pepper

  • 6 tablespoons Gochujang Glaze

  • Gochujang Glaze

  • 3 tablespoons gochujang (Korean chile paste)

  • 2 1/2 tablespoons mirin

  • 2 teaspoons sugar

  • 2 teaspoons roasted sesame seeds

  • 1 teaspoon toasted sesame oil

  • 1 teaspoon thinly sliced scallions (sliced on an angle)

  • For Serving

  • Handful of scallions, thinly sliced on an angle

  • Black sesame seeds

  • Dried chili threads (silgochu)

  • Steamed White Rice


  • 1.

    Preheat the broiler and position a rack 4 to 5 inches from the heat source. Line a baking sheet with aluminum foil and grease the foil. Put the salmon on the prepared baking sheet, lightly brush with oil, and season with salt and pepper. Broil for about 2 minutes. (If you’re using thinner tail pieces, which will cook faster, you can skip this initial broiling.)

  • 2.

    In a small bowl, stir together all the glaze ingredients. Brush the salmon with the glaze and broil until cooked to the desired doneness, about 5 minutes for medium-rare. Transfer to a platter, top with scallions, sesame seeds, and chili threads, and serve with rice.


Tip: If you happen to get skin-on salmon, don’t bother removing the skin yourself. Just skip greasing the foil, put the salmon on it skin-side down, and lightly brush the top with oil. The skin should stick to the foil once cooked and the salmon can be lifted easily from it with a spatula.

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