If you’re a big fan of a sheet pan meal, then you are going to love this Sheet Pan Sesame Gochujang Salmon. Tender, flaky salmon and crunchy green beans are marinated in a sweet and spicy gochujang marinade for the perfect meal ready in minutes. Pair it with a fluffy coconut rice, and truly – is there anything better than that?
It’s always an exciting day when your favorite recipe developer comes out with a new cookbook. And, when that recipe developer also happens to be your good friend? It’s even better! Last week, my friend Monique (aka Ambitious Kitchen) released her BRAND NEW cookbook, and I couldn’t be prouder of her. When I was first getting started with Kalejunkie, Monique was someone that I looked up to greatly AND happened to be one of the first food bloggers to take a chance on me. She taught me so much about what it takes to run a successful food blog, and it’s safe to say that I wouldn’t be here without her.
Which is why, when she came to San Francisco to celebrate the release of her new book, The Ambitious Kitchen Cookbook, I knew that we had to find some time to film one of her delicious recipes together. And while all of her recipes are SO good (which made it so hard to choose which one to make!) I instantly fell in-love with this Sesame Gochujang Salmon. If you’ve been to my blog before, then you may know that I absolutely LOVE salmon.
Salmon is a healthy and delicious protein option that is perfect for lunch, dinner, or any time of day. In fact, some cultures even eat it for breakfast! While this tender and flaky fish can be easy to mess up, it’s also just as easy to get it right. And friends, if you follow Monique’s recipe to a t, you will GET IT RIGHT, every single time.
I am so excited to be sharing this recipe with you. If you love it, be sure to pick up a copy of The Ambitious Kitchen Cookbook so that you can make all of Monique’s delicious recipes!
What You Need to Make The Ultimate Salmon Dinner
- Salmon: Of course, you’ll need salmon filets in order to make this recipe! You can use fresh or frozen salmon – just be sure to use 4, 6 ounce filets.
- Green Beans: Green beans pair so well with the salmon, for the perfect dinner and sides ready in minutes! Be sure to wash the green beans well and chop off the stems before cooking them.
- Gochujang: If you haven’t tried gochujang before, then you absolutely need to. It’s a sweet and spicy Korean hot sauce that is delicious. You can find it at most health food stores, including Whole Foods, or your local Asia grocery store.
- Toasted Sesame Oil: The sesame oil adds a nice, toasty flavor to the marinade that really enhances the flavor of the salmon.
- Dark Brown Sugar: Dark brown sugar adds just the right amount of sweetness to the marinade. Don’t skip this!
- Rice Vinegar: Rice vinegar packs a punch and adds just the right amount of tanginess to the marinade.
- Low-Sodium Soy Sauce: This marinade wouldn’t be complete without the soy sauce! I recommend using low-sodium soy sauce, since the marinade is salty enough as-is.
- Garlic: I always recommend using fresh garlic, whenever possible, and this recipe is no exception!
- Fresh Ginger: Fresh ginger adds a delicious flavor to this recipe and really ups the ante, especially in comparison to ground ginger.
- Sesame Seeds: Sesame seeds may be small, but they are a delicious addition to the marinade. Don’t skip this!
- Garnishes: I recommend garnishing this salmon with sliced scallions, chopped cilantro, and more sesame seeds.
For serving this salmon, I recommend pairing it with Monique’s delicious coconut rice from page 217 of her brand new cookbook, The Ambitious Kitchen Cookbook! Her book is full of over 125 delicious healthy recipe that are perfect for the whole family.
How to Make This Crispy Sheet Pan Salmon Recipe
To make this salmon, start by preparing the marinade. Add all of the marinade ingredients (the gochujang, toasted sesame oil, dark brown sugar, rice vinegar, low-sodium soy sauce, garlic, fresh ginger, and sesame seeds) to a large bowl and whisk to fully combine. Reserve a 1/4 cup of the marinade in a separate bowl and set it aside.
Next, prepare the green beans. Wash the green beans, chop the stems off of them, and transfer them to the large bowl with the marinade alongside the salmon. Stir until everything is coated well. Allow the salmon and green beans to marinate for 20 minutes.
While they are marinating, preheat your oven to 400 F and line a baking sheet with parchment paper and set it aside. Once the salmon and green beans are done marinating, transfer them to the baking sheet and place the fish skin-side down.
Transfer the tray to the oven and bake for 10-12 minutes. Then, switch the broiler onto high and broil the salmon for about 2 minutes, until it’s nice and crispy.
Once the salmon is done, remove it from the oven and brush the reserved marinade over the salmon and green beans. Finally, garnish with chopped scallions, cilantro, and sesame seeds. Serve over Monique’s coconut rice and enjoy!
Frequently Asked Questions
This salmon is baked in the oven for 10-12 minutes, until it’s still a little rare but mostly cooked through. Then, turn on the broiler for another 2 minutes, so that the salmon gets nice and crispy on the outside.
Gochujang is a sweet and spicy Korean hot sauce that is absolutely delicious. You can find it in the “International” section of most grocery stores (including Whole Foods) or at your local Korean supermarket.
The best part about this recipe? The salmon only needs to marinate for 20 minutes! It’s quick, easy, and so simple.
Yes! While this recipe calls for green beans in addition to the salmon, feel free to also add in any other veggies that you’d like!
If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.
** Photography by Tanya Pilgrim
Equipment
- 1 Baking Sheet a large baking sheet is the perfect addition to any kitchen!
- The Ambitious Kitchen Cookbook be sure to pick up a copy of The Ambitious Kitchen Cookbook so that you can make all of Monique's delicious recipes!
Ingredients
For the Marinade:
- 2-3 Tablespoons Gochujang, or you can substitute sambal oelek
- 2 Tablespoons Toasted Sesame Oil
- 2 Tablespoons Dark Brown Sugar, packed – or substitute coconut sugar
- 2 Tablespoons Rice Vinegar
- 2 Tablespoons Low-Sodium Soy Sauce
- 3 Cloves Garlic, minced
- 1 Tablespoon Fresh Ginger, grated
- 1 Tablespoon Sesame Seeds
For the Salmon and Green Beans:
- 4 6 Ounce Salmon Filets
- 10 Ounces Fresh Green Beans, stems trimmed
For Serving:
- Coconut Rice, see page 217 in Monique's cookbook, Ambitious Kitchen, for the recipe!
- ¼ Cup Sliced Scallions
- ¼ Cup Fresh Cilantro, chopped
- Toasted Sesame Seeds
Instructions
- To make this salmon, start by preparing the marinade. Add all of the marinade ingredients (the gochujang, toasted sesame oil, dark brown sugar, rice vinegar, low-sodium soy sauce, garlic, fresh ginger, and sesame seeds) to a large bowl and whisk to fully combine.
- Reserve a 1/4 cup of the marinade in a separate bowl and set it aside.
- Next, prepare the green beans. Wash the green beans, chop the stems off of them, and transfer them to the large bowl with the marinade alongside the salmon. Stir until everything is coated well.
- Allow the salmon and green beans to marinate for 20 minutes,
- While they are marinating, preheat your oven to 400 F and line a baking sheet with parchment paper and set it aside.
- Once the salmon and green beans are done marinating, transfer them to the baking sheet and place the fish skin-side down.
- Transfer the tray to the oven and bake for 10-12 minutes.
- Then, switch the broiler onto high and broil the salmon for about 2 minutes, until it's nice and crispy.
- Once the salmon is done, remove it from the oven and brush the reserved marinade over the salmon and green beans.
- Finally, garnish with chopped scallions, cilantro, and sesame seeds. Serve over Monique's coconut rice and enjoy!
Rate & review
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