Fire-Roasted Gochujang Glazed Salmon

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Fire-roasted salmon gets an upgrade with a spicy, spicy, and tangy glaze in this dish. 

This is really Eating Well's Gochujang Glazed Salmon with Garlic Spinach that I modified for the grill. I served it with teriyaki broccoli and red pepper orzo. We've made it a few times and each time every bite has disappeared.

Gochu-what?

Gochuchang is a Korean chile paste similar to sriracha, sambal olek, or garlic-chili paste. It is made with red chiles, sticky rice, and fermented soybeans. 

• It has a more complex taste than most "hot sauces". Chef Edwin Lee describes it as deeper in flavor with elements of "umami and a fermented, garlicky tang". [Epicurious]
• It has a thicker body than most vinegar-based hot sauces. I'd say it's most similar to garlic-chili paste in consistency and flavor.
• It is more of an ingredient than a condiment. Senior Food Editor for Bon Appétit, Christina Chaey, explains its spicy, sweet, salty, and funky profile may be too audacious as aof  condiment and is better suited used in cooking to complement the flavors of rich meat dishes. [Bon Appétit]

Here's the recipe I used and how the cook went.

Fire-Roasted Gochujang Glazed Salmon

Adapted from Eating Well

Published 09/01/2022  Printable Version

Fire-roasted salmon gets an upgrade with a spicy, spicy, and tangy Asian glaze in this dish. 

Ingredients

• 20 ounces King Salmon, cut into 5 ounce portions
• 1 ounce peanut oil or other high-temperature cooking oil
• 2 tablespoons gochujang
• 1 tablespoon mirin
• 1 tablespoon tamari soy sauce
• 1 tablespoon honey
• 1 tablespoon lemon juice
• 1/2 teaspoon sesame oil
• 1 clove garlic, peeled and minced
• 2 teaspoons fresh ginger, peeled and finely grated
• 8 slices lemon

Instructions

1. Preheat a charcoal grill to 400°f (medium-high heat) and set it up for indirect heat. I used a Big Green Egg kamado grill that I set up with a heat diffuser between the fire and the food. 
2. Make the glaze.  In a medium bowl, whisk together the gochujang, mirin, tamari, honey, lemon juice, sesame oil, garlic, and ginger.
3. Fire roast the salmon. Pat the salmon dry and lightly coat it with the peanut oil. Place it on a wire rack and sheet pan combination (Optional but makes handling and cooking easier). Place it in the grill with the lid closed for 5 minutes.
4. Glaze the salmon. Brush some of the glaze on the salmon and repeat every few minutes until the salmon reaches an internal temperature of 130°f, about another 15-20 minutes depending on the size and shape of your filets. Then place 2 slices of lemon on each filet and let cook until the internal temperature reaches 135°f, about 5 more minutes.

Yield: 4 servings

Prep Time: 00 hrs. 30 mins.

Cook time: 00 hrs. 30 mins.

Total time: 30 mins.

Tags: seafood, Asian

My setup for a large Big Green Egg kamado grill was: Kick Ash basket full of Jealous Devil lump charcoal, a cast-iron plate setter (heat diffuser), and cast-iron grates from Craycort. 

I use the rack and sheet pan to keep the sweet glaze from making a sticky mess of the grill - totally optional.

The first time I made this, I used limes instead of lemons - both work really well.

The glaze cooks on like a dream.

Fire-Roasted Gochujang Glazed Salmon with teriyaki orzo.

For the orzo, I boiled orzo and in the last 2-3 minutes, I added a little fresh-cut broccoli and diced red bell pepper. Once done, I whisked together some quality teriyaki sauce, soy sauce, sesame oil, and rice wine vinegar and tossed the orzo mix in the teriyaki mixture.