Name: Quick and Easy Spicy Salmon in the Oven
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 2 tsp gochugaru (Korean red chili flake); 2 tbsp soy sauce; 1 tsp rice wine vinegar; 2 tsp toasted sesame oil; 2 tsp garlic, minced; 1 tsp honey; 1 scallion, greens and whites finely chopped; 2 tsp toasted sesame seeds; 4 6-ounce wild-caught salmon fillets

A Bold Condiment Creates a Big Flavor

For a quick and easy recipe for spicy baked salmon, look no further than an effortlessly delicious Korean seasoning mix called yangnyeomjang.

Yangnyeomjang gets its spice from a korean chili flake called gochugaru, which isn’t melt-your-face-off spicy. Instead, this red chili flake is moderate in heat, balanced by a little bit of sweetness and smokiness. It’s flavors enhance the taste of salmon rather than overwhelming it with heat.

Even if you’ve never heard of yangnyeomjang before, the components of this sauce/dip are quite simple and accessible. This seasoning has a little spice, a little texture, and lots of umami, making this fresh mix the all-in-one ingredient that makes this dish one of the most addictively delicious spicy baked salmon recipes we’ve ever made.

And as if you needed another reason to make it, this Korean-inspired spicy salmon recipe is ready in about 25 minutes.

Notes:

Gochugaru is widely available at East Asian grocery stores or online; however, if you can’t get your hands on it, you can substitute another mild chili pepper like ancho or even mix up a blend of sweet, smoky and spicy paprikas so that you’re getting a similar range of flavors and a vibrant red color. Whatever you’re using should taste just spicy enough for you to start salivating, while its sun-dried richness (rather than its spice) should linger on your tongue.

A mainstay of Korean seasoning, soy sauce is your salt for this marinade. A splash of rice wine vinegar adds a pleasing note of acidity, while aromatic ingredients like toasted sesame oil and garlic bring the marinade to life. A touch of honey makes the mix even tastier, and also helps to bind all of the ingredients together into something glazy as the fish cooks; feel free to add more if you like something sweeter.

And finally, scallions and toasted sesame seeds impart vibrant flavors to the recipe while giving it some texture and interest. All of this will dress up the wild salmon of your choice. You can use either sockeye or coho for this recipe.

Print Recipe

Quick and Easy Spicy Salmon in the Oven

By Wild Alaskan Company

For a quick and easy recipe for spicy baked salmon, look no further than an effortlessly delicious Korean seasoning mix called yangnyeomjang. This seasoning has a little spice, a little texture, and lots of umami, making this fresh mix the all-in-one ingredient that makes this dish one of the most addictively delicious spicy baked salmon recipes we’ve ever made.

Prep time

15 minutes

Cook Time

10 minutes

Total time

25 minutes

Yield

4 servings

Ingredients

2 tsp gochugaru (Korean red chili flake)
2 tbsp soy sauce
1 tsp rice wine vinegar
2 tsp toasted sesame oil
2 tsp garlic, minced
1 tsp honey
1 scallion, greens and whites finely chopped
2 tsp toasted sesame seeds
4 6-ounce wild-caught salmon fillets

Instructions

1. Preheat your oven to 375 °F.

2. While the oven is heating up, combine all ingredients except for salmon in a small bowl. Use this mixture to marinate the salmon in a shallow bowl, turning to coat. The marinade will actually help prevent the salmon from releasing albumin, that harmless but unsightly white stuff that naturally appears on the surface of cooked salmon.

3. Allow the fillets to marinate at room temperature for 10 minutes or so, which is about the amount of time most ovens need to preheat. Meanwhile, line a baking sheet with aluminum foil or parchment paper.

4. When the oven is up to temp, remove the salmon from the marinade, allowing any excess to drain, then arrange the fillets evenly on the baking sheet, then transfer to the center rack of your oven. Discard remaining marinade.

5. The cook time should be between 8-10 minutes, depending on the thickness of the fillets; tail pieces need less time than center cuts for medium-rare doneness. The salmon is done when it flakes easily with a fork or reaches an internal temperature of 120 degrees on an instant-read thermometer. If any of the fillets are still a little soft in the center, slide those back into the oven for a couple more minutes to cook through a little more.

6. Serve spicy salmon immediately with a fresh salad or steamed veggies. Alternatively, whip up a little more sauce to drizzle over the salmon on a steaming bowl of noodles with some wilted greens.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.