Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Monday, January 17, 2022

Gochujang Glazed Salmon

Tired of the same old broiled salmon? Create a dinner that’s restaurant worthy, it only takes an extra ten minutes.

Preheat your oven to 400, then, in a small bowl stir together three tablespoons of gochujang paste, half a teaspoon of grated fresh ginger, and a tablespoon each of sesame oil, honey, and rice wine vinegar.

Heat a frying pan over medium heat with just few drops of vegetable oil. Salt and pepper your salmon filet and set it in the pan skin side up. Wait two minutes, flip, brush the glaze over the top, cook for another minute, then pop it into the oven for 10 to 15 more depending on how you like it cooked.

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