This easy sheet pan gochujang salmon with broccolini is so simple but delicious! Ready in 20 minutes or less, it’s perfect for a busy weeknight or as a meal prep for the week. Tender and flaky salmon paired with a sweet, spicy, and sticky sauce baked with some broccolini, you’ll want to make this regularly!
If you need something quick and easy for a busy night, this gochujang salmon recipe is simple but packed with flavor! You only need a handful of basic ingredients, and you’ll have this ready to go in no time.
Why You’ll Love This Recipe
- It’s easy to make. Simply add the salmon and broccolini to the sheet pan and bake! Then, add the glaze and dinner is ready in no time. Plus, cleaning up is a breeze because it’s made on a parchment lined sheet pan.
- It’s easily customizable. Not a fan of broccolini? Swap for green beans, bell peppers, snap peas, broccoli, cauliflower, asparagus, or any other quick roast vegetable. You can also serve this with regular jasmine rice, basmati rice, brown rice, coconut rice, pesto rice, noodles, or any grain or noodles of your choice! You can even skip adding a carb if you prefer.
- You don’t need a ton of ingredients to make this. If you regularly make the recipes here on my little blog, you’re likely to have everything on hand already in your pantry.
Ingredients You’ll Need
gochujang sauce — you’ll need gochujang, sesame oil, soy sauce, honey (or maple syrup), and mirin. For the gochujang, also known as hot pepper paste, keep in mind that you’ll find them with different levels of spiciness, so make sure to double-check the container. Feel free to get a super spicy one or a mild one, depending on your preference. For the soy sauce, I usually use low sodium soy sauce.
oil — I’m using olive oil to coat the broccolini and salmon.
broccolini — whenever I see broccolini on sale, I like to grab a bunch or two. They have a milder, sweeter flavor than regular broccoli and I love roasting them!
salt & pepper — you’ll need it for both the broccolini and the salmon.
salmon — I usually get a giant fillet from Costco and cut them into individual servings myself. You can use fresh or frozen salmon, just be sure to fully thaw frozen salmon ahead of time so the salmon will cook evenly. While I prefer fresh salmon, frozen is definitely much more convenient to have ready in your freezer.
How to Make Gochujang Salmon with Broccolini
- Heat oven to 400F and line a sheet pan with parchment paper.
- In a small bowl, whisk together the gochujang, sesame oil, soy sauce, honey (or maple syrup), and mirin until smooth. Set aside.
- Toss the broccolini with 1½ tablespoons of olive oil, 1 teaspoon salt, and ½ teaspoon pepper.
- Place the broccolini on the sides of the sheet pan, leaving the center empty for the salmon fillets.
- Place salmon on the lined sheet pan, skin side down. Coat with the rest of the olive oil, salt, and pepper.
- Bake for 10 minutes on the middle rack of the oven.
- Remove the sheet pan and brush the salmon with the gochujang mixture and give the broccolini a stir or flip to help them roast evenly.
- Broil for 3 to 5 minutes on the middle rack until cooked through. Keep a careful eye on the salmon and broccolini to make sure they don’t burn.
- Let the salmon rest 5 minutes before serving. Garnish with sesame seeds and green onion, and serve with rice if desired.
Recipe Tips and Notes
- I always wash my produce before using. For the broccolini, make sure dry it throughly so that the oil, salt, and pepper will stick. You also want to make sure there’s no water left as the broccolini will steam instead of roast in the oven if it’s wet.
- If you want to use a vegetable that takes longer to roast, you can just roast it first on the sheet pan without the salmon or use a second sheet pan. This way you don’t over cook your salmon.
- It is a good idea to let salmon sit out for a couple of minutes (not too long!) so it won’t be cold going into the oven. This helps promote more even cooking.
- If you’re unsure if your salmon is cooked through, you can use an instant-read thermometer to check that the internal temperature is 52C to 57C (125F to 135F).
- I don’t recommend removing the skin from the salmon before baking as it helps the salmon stay moist and acts like a barrier to prevent the fillets from overcooking. It’s also why you should keep the salmon skin side down when you place them on your sheet pan.
Make Ahead Tips
- Meal prep: once cooled, store in an airtight container for up to 3 days in the fridge.
- Freezer: you can freeze cooked salmon if you’d like! Let the fillets cool before transferring them into an airtight container before storing them in the freezer. Store for up to 3 months.
Sheet Pan Gochujang Salmon with Broccolini
Ingredients
To Serve
- Green onions
- Toasted sesame seeds
- Cooked rice
Equipment
Instructions
- Heat oven to 400F and line a sheet pan with parchment paper.
- In a small bowl, whisk together the gochujang, sesame oil, soy sauce, honey (or maple syrup), and mirin until smooth. Set aside.
- Toss the broccolini with 1½ tablespoons of olive oil, 1 teaspoon salt, and ½ teaspoon pepper then place the broccolini on the sides of the sheet pan, leaving the center empty for the salmon fillets.
- Place salmon on a sheet pan, skin side down. Coat with the rest of the olive oil, salt, and pepper. Bake for 10 minutes on the middle rack of the oven.
- Remove the sheet pan and brush the salmon with the gochujang mixture and give the broccolini a stir or flip. Broil for another 3 to 5 minutes on the middle rack until cooked through. Keep a careful eye on the salmon and broccolini to make sure they don’t burn.
- Let the salmon rest 5 minutes before serving. Garnish with sesame seeds and green onion, and serve with rice if desired.
Nutrition Per Serving
More Recipes Using Gochujang
- Gochujang Ground Beef Bowls
- Gochujang Fried Rice
- Gochujang Honey Shrimp
- Gochujang Chicken Thighs (Grilled or Stovetop)
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