Hot Honey Gochujang Glazed Salmon

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Hot Honey Gochujang Glazed Salmon

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Yields ~130g - enough for 8-10 salmon fillets

Use this glaze on salmon that has been dry-brined with kosher salt and sugar in a 2:1 ratio.

Dry-brine the salmon for about 90 minutes, then pat dry before cooking and glazing.

Ingredients

50 g gochujang (about 2 1/2 tablespoons)
75 g hot honey (about 3 3/4 tablespoons)
10 g rice vinegar or lemon juice (about 2 teaspoons)
10 g soy sauce or tamari (about 2 teaspoons)
8 g sesame oil or olive oil (about 1 1/2 teaspoons)
2 g fresh grated ginger (about 1/2 teaspoon)
1-2 g smoked paprika (about 1/4 to 1/2 teaspoon, to taste)

Instructions

Whisk all ingredients together in a small bowl until smooth.
Taste and adjust -- thin with a splash of water if too thick.
Brush onto salmon during the last 1-2 minutes of cooking.
Optionally, brush again after cooking for extra gloss and flavor