Roasted Salmon with Gochujang Mayo adapted from Everyday Korean
Quick and tasty roasted salmon with spicy, sweet Gochujang Mayo. Perfect meal at the end of a long day.
Ingredients
- 1 1 1/2-to-2-pound wild salmon fillet (skin on is fine), pin bones removed
- 2 tablespoons mayonnaise preferably Kewpie.
- 2 tablespoons oyster sauce Lee Kum Kee-please
- 1-2 teaspoons gochujang Korean red pepper paste
- 1 teaspoon fresh grated ginger
- 3-4 cloves garlic minced (~2 teaspoons)
- 1 tablespoon fresh squeezed lemon lime, or tangerine
- 1 Garnish scallions, cilantro, toasted sesame seeds, lime wedges,
For serving: Steamed rice, kimchi or sliced cucumbers and bibb lettuce leaves
Instructions
- Place 1 oven rack on the highest level of oven and a second rack below. Heat oven to 475 degrees. Line sheet pan (shallow baking sheet) with aluminum foil; lightly grease foil with cooking spray.
- Pat salmon dry with paper towels. Place fillets (skin-side down) on foil-lined baking sheets; set aside.
- Mix together mayonnaise, oyster sauce, gochujang, ginger or garlic, lime juice in a small bowl. Brush or spoon sauce evenly over salmon.
- Place baking sheet on second rack in oven, and roast 8 minutes, until sauce sizzles and begins to brown. Heat oven to broil. Place salmon on top rack of oven, and broil on high another 3 to 5 minutes, depending on thickness of fillet and desired doneness.
- Serve with bibb lettuce, rice and garnish, if desired, with toasted sesame seeds, sliced green onion, cilantro, lime wedges, kimchi, and/or cucumber slices.
Notes
Serve with bibb lettuce, rice and garnish, if desired, with toasted sesame seeds, sliced green onion, cilanto, lime wedges, kimchi, and/or cucumber slices.