Gochujang-Glazed Salmon with Garlic Spinach

Active Time:20 minsTotal Time:20 minsServings:4Jump to Nutrition Facts

Active Time:20 minsTotal Time:20 minsServings:4

Active Time:20 mins

Active Time:

20 mins

Total Time:20 mins

Total Time:

Servings:4

Servings:

4

Jump to Nutrition Facts

Jump to recipeThisGochujang-Glazed Salmon with Garlic Spinachrecipe gives this omega-3-rich fish a spicy twist. Gochujang brings an earthy heat that pairs perfectly with tangy mirin, toasty sesame oil and sweet honey, while tamari adds a touch of umami. Spicy garlic and warm ginger add even more layers of flavor. The tender glazed salmon sits on a bed of antioxidant-rich spinach that gets a garlicky flavor boost. Keep reading for expert tips, including how to ensure quick and easy cleanup after you eat.Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you, too!For the best results, remove the salmon from the broiler when its temperature reaches between 125°F-135°F. This is because the temperature of the fish will continue to rise 3 to 5 degrees after removing it from the oven.Properly cooked salmon should register at 145°F on an instant-read thermometer, and the flesh should easily flake with a fork and be a little translucent.We prefer the sweet vinegar taste of mirin, but a good substitute is dry sherry or Marsala wine.Adding ginger to the marinade enhances the flavor and masks any fishiness of the salmon.Nutrition NotesSalmonis perhaps best known for its brain- and heart-healthy omega-3 content. But that’s not all salmon offers. This fatty fish is also an excellent source of protein, vitamin B12 and minerals—including selenium, iodine and potassium. Salmon is one of the few food sources ofvitamin D, a vitamin that works with calcium and other nutrients to build strong bones. Wild-caught salmon even contains the antioxidant astaxanthin, which may help reduceinflammation.Spinachadds to the antioxidant count in this dish. It also provides a host of other nutrients, including iron, vitamins A, C and K and small amounts of the minerals potassium and magnesium. The antioxidants lutein and zeaxanthin in spinach support healthy vision.Besides contributing its signature flavor,garlicis also linked to strengthening the immune system and lowering cholesterol, blood pressure and blood sugar. Garlic acts as a prebiotic, providing food for your beneficial gut bacteria—which improves the health of your gut.Gochujangis a Korean red pepper paste. It typically contains Korean red chile flakes, barely malt, sweet/sticky rice flour, fermented soybean powder and salt.Eating spicy foodshas been linked to some pretty cool health benefits (pun intended!), including a healthier heart, reduced blood pressure and living longer.

Jump to recipe

ThisGochujang-Glazed Salmon with Garlic Spinachrecipe gives this omega-3-rich fish a spicy twist. Gochujang brings an earthy heat that pairs perfectly with tangy mirin, toasty sesame oil and sweet honey, while tamari adds a touch of umami. Spicy garlic and warm ginger add even more layers of flavor. The tender glazed salmon sits on a bed of antioxidant-rich spinach that gets a garlicky flavor boost. Keep reading for expert tips, including how to ensure quick and easy cleanup after you eat.Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you, too!For the best results, remove the salmon from the broiler when its temperature reaches between 125°F-135°F. This is because the temperature of the fish will continue to rise 3 to 5 degrees after removing it from the oven.Properly cooked salmon should register at 145°F on an instant-read thermometer, and the flesh should easily flake with a fork and be a little translucent.We prefer the sweet vinegar taste of mirin, but a good substitute is dry sherry or Marsala wine.Adding ginger to the marinade enhances the flavor and masks any fishiness of the salmon.Nutrition NotesSalmonis perhaps best known for its brain- and heart-healthy omega-3 content. But that’s not all salmon offers. This fatty fish is also an excellent source of protein, vitamin B12 and minerals—including selenium, iodine and potassium. Salmon is one of the few food sources ofvitamin D, a vitamin that works with calcium and other nutrients to build strong bones. Wild-caught salmon even contains the antioxidant astaxanthin, which may help reduceinflammation.Spinachadds to the antioxidant count in this dish. It also provides a host of other nutrients, including iron, vitamins A, C and K and small amounts of the minerals potassium and magnesium. The antioxidants lutein and zeaxanthin in spinach support healthy vision.Besides contributing its signature flavor,garlicis also linked to strengthening the immune system and lowering cholesterol, blood pressure and blood sugar. Garlic acts as a prebiotic, providing food for your beneficial gut bacteria—which improves the health of your gut.Gochujangis a Korean red pepper paste. It typically contains Korean red chile flakes, barely malt, sweet/sticky rice flour, fermented soybean powder and salt.Eating spicy foodshas been linked to some pretty cool health benefits (pun intended!), including a healthier heart, reduced blood pressure and living longer.

ThisGochujang-Glazed Salmon with Garlic Spinachrecipe gives this omega-3-rich fish a spicy twist. Gochujang brings an earthy heat that pairs perfectly with tangy mirin, toasty sesame oil and sweet honey, while tamari adds a touch of umami. Spicy garlic and warm ginger add even more layers of flavor. The tender glazed salmon sits on a bed of antioxidant-rich spinach that gets a garlicky flavor boost. Keep reading for expert tips, including how to ensure quick and easy cleanup after you eat.

Tips from the EatingWell Test Kitchen

These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you, too!

Nutrition Notes

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Ingredients

2tablespoonsgochujang

1tablespoonmirin

2tablespoonsreduced-sodium tamari, divided

1tablespoonhoney

1 ½teaspoonstoasted sesame oil, divided

4clovesgarlic, grated, divided

2teaspoonsgrated fresh ginger

1 ¼poundssalmon, preferably wild-caught, cut into 4 portions

Sesame seeds & sliced scallions for garnish

DirectionsPosition a rack in upper third of oven; preheat broiler to high. Line a baking sheet with foil and coat with cooking spray.Whisk 2 tablespoons gochujang, 1 tablespoon mirin, 1 tablespoon tamari, 1 tablespoon honey, 1/2 teaspoon sesame oil, 1/4 of the garlic and 2 teaspoons ginger in a small bowl. Pat 1 1/4-pound salmon dry and place skin-side down on the prepared pan. Brush the salmon with the glaze. Broil until the salmon is just cooked through, 5 to 8 minutes, depending on thickness.Meanwhile, heat the remaining 1 teaspoon sesame oil in a large skillet over medium-low heat. Add the remaining 3 cloves garlic and cook, stirring, until fragrant and just starting to brown, about 3 minutes. Add 8 cups spinach and cook, stirring, until wilted and the pan is dry, about 3 minutes. Remove from heat and stir in the remaining 1 tablespoon tamari.Serve the salmon over the spinach.Frequently Asked QuestionsLeftovers should be placed in an airtight container or wrapped well in plastic wrap and stored in the refrigerator. The fish should be good for 3 to 4 days, but the longer it’s stored, the more likely the flavor and texture will degrade. For best results, enjoy it sooner rather than later and reheat it in the oven at 275°F for about 15 minutes.This popular chili paste from Korea is made with glutinous rice, fermented soybeans, salt and red chile pepper flakes. It is available in Asian markets and online, and it may be found at some grocery stores in the international foods aisle. The paste has five heat levels, ranging from mild to extremely hot.A tub or jar of gochujang can last a long time because you don’t need to use much of it. Easy ways to use it up include adding it to meat marinades and dips, soups or stews, stir-fries and vegetable dishes.Absolutely. We chose spinach because it goes well with broiled salmon and serves as a good base, but you can also use any other greens you prefer. They might take a bit longer to cook, though.A side ofkimchiwould go well, as wouldbrown rice, white rice orcauliflower rice. You can always round out the meal with a side salad, too.Jacob FoxEatingWell Magazine, March 2022

Directions

Position a rack in upper third of oven; preheat broiler to high. Line a baking sheet with foil and coat with cooking spray.Whisk 2 tablespoons gochujang, 1 tablespoon mirin, 1 tablespoon tamari, 1 tablespoon honey, 1/2 teaspoon sesame oil, 1/4 of the garlic and 2 teaspoons ginger in a small bowl. Pat 1 1/4-pound salmon dry and place skin-side down on the prepared pan. Brush the salmon with the glaze. Broil until the salmon is just cooked through, 5 to 8 minutes, depending on thickness.Meanwhile, heat the remaining 1 teaspoon sesame oil in a large skillet over medium-low heat. Add the remaining 3 cloves garlic and cook, stirring, until fragrant and just starting to brown, about 3 minutes. Add 8 cups spinach and cook, stirring, until wilted and the pan is dry, about 3 minutes. Remove from heat and stir in the remaining 1 tablespoon tamari.Serve the salmon over the spinach.Frequently Asked QuestionsLeftovers should be placed in an airtight container or wrapped well in plastic wrap and stored in the refrigerator. The fish should be good for 3 to 4 days, but the longer it’s stored, the more likely the flavor and texture will degrade. For best results, enjoy it sooner rather than later and reheat it in the oven at 275°F for about 15 minutes.This popular chili paste from Korea is made with glutinous rice, fermented soybeans, salt and red chile pepper flakes. It is available in Asian markets and online, and it may be found at some grocery stores in the international foods aisle. The paste has five heat levels, ranging from mild to extremely hot.A tub or jar of gochujang can last a long time because you don’t need to use much of it. Easy ways to use it up include adding it to meat marinades and dips, soups or stews, stir-fries and vegetable dishes.Absolutely. We chose spinach because it goes well with broiled salmon and serves as a good base, but you can also use any other greens you prefer. They might take a bit longer to cook, though.A side ofkimchiwould go well, as wouldbrown rice, white rice orcauliflower rice. You can always round out the meal with a side salad, too.Jacob Fox

Position a rack in upper third of oven; preheat broiler to high. Line a baking sheet with foil and coat with cooking spray.

Whisk 2 tablespoons gochujang, 1 tablespoon mirin, 1 tablespoon tamari, 1 tablespoon honey, 1/2 teaspoon sesame oil, 1/4 of the garlic and 2 teaspoons ginger in a small bowl. Pat 1 1/4-pound salmon dry and place skin-side down on the prepared pan. Brush the salmon with the glaze. Broil until the salmon is just cooked through, 5 to 8 minutes, depending on thickness.

Meanwhile, heat the remaining 1 teaspoon sesame oil in a large skillet over medium-low heat. Add the remaining 3 cloves garlic and cook, stirring, until fragrant and just starting to brown, about 3 minutes. Add 8 cups spinach and cook, stirring, until wilted and the pan is dry, about 3 minutes. Remove from heat and stir in the remaining 1 tablespoon tamari.

Serve the salmon over the spinach.

Frequently Asked QuestionsLeftovers should be placed in an airtight container or wrapped well in plastic wrap and stored in the refrigerator. The fish should be good for 3 to 4 days, but the longer it’s stored, the more likely the flavor and texture will degrade. For best results, enjoy it sooner rather than later and reheat it in the oven at 275°F for about 15 minutes.This popular chili paste from Korea is made with glutinous rice, fermented soybeans, salt and red chile pepper flakes. It is available in Asian markets and online, and it may be found at some grocery stores in the international foods aisle. The paste has five heat levels, ranging from mild to extremely hot.A tub or jar of gochujang can last a long time because you don’t need to use much of it. Easy ways to use it up include adding it to meat marinades and dips, soups or stews, stir-fries and vegetable dishes.Absolutely. We chose spinach because it goes well with broiled salmon and serves as a good base, but you can also use any other greens you prefer. They might take a bit longer to cook, though.A side ofkimchiwould go well, as wouldbrown rice, white rice orcauliflower rice. You can always round out the meal with a side salad, too.

Frequently Asked Questions

Leftovers should be placed in an airtight container or wrapped well in plastic wrap and stored in the refrigerator. The fish should be good for 3 to 4 days, but the longer it’s stored, the more likely the flavor and texture will degrade. For best results, enjoy it sooner rather than later and reheat it in the oven at 275°F for about 15 minutes.

This popular chili paste from Korea is made with glutinous rice, fermented soybeans, salt and red chile pepper flakes. It is available in Asian markets and online, and it may be found at some grocery stores in the international foods aisle. The paste has five heat levels, ranging from mild to extremely hot.

A tub or jar of gochujang can last a long time because you don’t need to use much of it. Easy ways to use it up include adding it to meat marinades and dips, soups or stews, stir-fries and vegetable dishes.

Absolutely. We chose spinach because it goes well with broiled salmon and serves as a good base, but you can also use any other greens you prefer. They might take a bit longer to cook, though.

A side ofkimchiwould go well, as wouldbrown rice, white rice orcauliflower rice. You can always round out the meal with a side salad, too.

Jacob Fox

EatingWell Magazine, March 2022

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Nutrition Facts(per serving)282Calories11gFat13gCarbs30gProtein

Nutrition Facts(per serving)

• Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Carrie Myers, M.S.

andLinda Frahm

Linda Frahm