Easy Gochujang Salmon Bowls
This might just be my favorite one-bowl meal yet (and I wrote a whole book about them!), featuring gochujang glazed salmon, garlicky bok choy, caramelized tamari mushrooms, and a creamy gochujang coconut sauce. The glaze (which was adapted from the Bibimbap-Style Steak Bowls in Build-a-Bowl) not only gives salmon a rich, lacquered finish, but also provides the base for the sauce. The simple sauce gets its creaminess from plain coconut yogurt (I prefer Cocojune brand), but if coconut isn’t your thing, you can swap in mayonnaise instead (it’s still delicious). The bok choy and mushrooms are cooked in the same skillet, but you could swap them out for any vegetables you like (think sautéed spinach, asparagus, roasted squash, broccoli, you name it). It’s an easy, streamlined dinner that hits all the best notes—spicy, sweet, bright, savory, crunchy and tender.
Servings: 4
Ingredients
Gochujang glaze and sauce
- 2 tablespoons gochujang (be sure to use a gluten-free brand if you can’t eat gluten)
- 1 tablespoon low-sodium tamari or soy sauce
- 1 tablespoon maple syrup
- ½ tablespoon rice vinegar
- ½ teaspoon toasted sesame oil
- ½ cup plain coconut yogurt (I prefer Cocojune brand) or mayonnaise
- 2 teaspoons water
Salmon
- 1 ¼ - 1 ½ pounds salmon
- Salt and freshly ground black pepper
Vegetables
- 2 tablespoons neutral vegetable oil (such as grapeseed), divided
- 2 garlic cloves, thinly sliced
- 3 heads baby bok choy, coarsely chopped
- ½ lime
- 1 tablespoon minced ginger
- 8 ounces sliced assorted mushrooms
- 1 tablespoon low-sodium tamari
- 1 teaspoon rice vinegar
For serving (optional)
- Cooked short grain brown or white rice
- Sliced scallions
- Toasted sesame seeds
Instructions
Make the gochujang glaze and sauce
- Preheat the oven to 425˚F (220˚C)
- In a medium bowl, combine the gochujang, tamari, maple syrup, rice vinegar, and toasted sesame oil. Stir until smooth. Transfer 2 tablespoons of the sauce to a small bowl (this will be the glaze). To the remaining sauce, stir in the yogurt and water (if the sauce is still too thick for your liking, add a bit more water). Refrigerate the sauce until you’re ready to serve. Do Ahead: The sauce can be refrigerated for up to 3 days.
Roast the salmon
- Arrange the salmon on a parchment-lined baking sheet. Season it lightly with salt, and brush it with the reserved glaze. Let the salmon sit at room temperature for 5-10 minutes. Roast the salmon until it flakes easily with a fork but is still rosy in the center, about 15-17 minutes, depending on the thickness of the fillet (if you’re using a thin wild fillet, start checking the fish at 10 minutes).
Sauté the vegetables
- In the meantime, heat 1 tablespoon of the oil in a large skillet over medium heat. Add the sliced garlic and cook, stirring, until fragrant, about 45 seconds. Pile in the bok choy, and season with salt and pepper. Cook, stirring often, until crisp-tender, about 3 minutes. Squeeze in the juice from ½ lime, and season with salt and pepper to taste. Transfer the bok choy to a bowl.
- Wipe out the skillet. Add the remaining tablespoon of oil to the skillet, along with the ginger and mushrooms. Toss the mushrooms to coat in the oil, and season them lightly with salt. Cook, stirring occasionally, until golden, about 3-4 minutes. Stir in the tamari and rice vinegar. Cook until the liquid has evaporated and the mushrooms are tender, 1-2 minutes.
Build the bowls
- Spoon rice into serving bowls. Using a thin metal spatula, scoop the salmon off the pan (leaving the skin behind), arranging chunks in the bowls. Add the bok choy and mushrooms. Drizzle the bowls with the creamy gochujang sauce, and garnish with scallions and toasted sesame seeds, if you like.
Notes
- For a milder dish, use a smaller amount of gochujang or mix it with extra yogurt.
- The salmon can also be cooked in the air fryer at 400°F for 8 to 10 minutes.
- Try swapping in tofu, shrimp, or chicken for a twist.
- You can also change up the vegetables with sautéed spinach, broccoli, or roasted squash.
- Leftovers make a great lunch and can be stored in the refrigerator for up to two days.
Loved this recipe? Check out @nickisizemore for more!