Gochujang Glazed Salmon Bowls with Sesame Spinach and Pickled Cucumber

These Korean-inspired salmon bowls bring together sweet heat, savory depth and bright tang in every bite. Gochujang-glazed salmon sits atop fluffy white rice alongside sesame-seasoned spinach and quick-pickled cucumber ribbons. A drizzle of creamy gochujang aioli and a sprinkle of Korean chili flakes add the perfect finishing touch.

Ready in just 20 minutes, this recipe is ideal for busy weeknights when you crave something both satisfying and vibrant. The combination of textures-crisp salmon skin, tender spinach, crunchy pickles-makes every forkful exciting.

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Ingredients

10 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

1 teaspoon Korean Chili FlakesView ingredient guideLike ingredientDislike ingredient

2 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

1 unit Gochujang AioliView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.75 cup White RiceView ingredient guideLike ingredientDislike ingredient

20 ounce SalmonView ingredient guideLike ingredientDislike ingredient

1 ounce Gochujang SauceView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 15-20 minutes. Keep covered off heat until ready to serve.
2. While rice cooks, wash and dry produce. Trim ends from cucumbers. Using a peeler, shave each cucumber lengthwise into ribbons, rotating as you go, until you get to the seedy core; discard core. In a small bowl, combine sweet soy glaze, gochujang sauce and half the garlic powder. Set aside.
3. In a medium bowl, combine vinegar, 1 tsp sugar (2 tsp for 4 servings) and a pinch of salt. Add cucumber ribbons and toss to combine. Set aside to pickle, tossing occasionally, until ready to serve.
4. Pat salmon dry with paper towels. Season all over with salt and pepper. Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add salmon, skin sides down; cook until skin is crisp, 5-7 minutes, then flip and cook until cooked through, 1-2 minutes more. Turn off heat; transfer salmon to a plate, skin sides up. Brush with as much gochujang glaze as you like.
5. While salmon cooks, heat a drizzle of oil in a second large pan over medium heat. Add spinach and remaining garlic powder; cook, stirring, until spinach has wilted, 2-3 minutes. Season with salt and pepper. Turn off heat and stir in sesame seeds.
6. Fluff rice with a fork. Divide rice between bowls and top with salmon, spinach and pickled cucumbers (draining first). Drizzle salmon with gochujang aioli and sprinkle with chili flakes to taste. Serve.

Recipe Tips

FAQ

Can I use a different fish instead of salmon?

Yes, you can substitute salmon with another firm fish like cod or arctic char. Adjust cooking time as needed.

What can I use instead of gochujang aioli?

You can make a quick substitute by mixing mayonnaise with a little gochujang paste and a squeeze of lemon juice.

Is this recipe gluten-free?

The recipe contains sweet soy glaze and gochujang sauce, which typically include soy sauce (wheat). For a gluten-free version, use tamari or coconut aminos and check that your gochujang is gluten-free.