Spicy, easy to prep, and high protein, these Spicy Gochujang Salmon Bowls are your ticket to an easy and flavorful weeknight dinner!
Paired with a simple salad of romaine lettuce and rice plus a 3-ingredient mayo sauce, this is a full meal in one recipe.
TLDR: Best parts of Gochujang salmon bowls
FAST: With no marinating time, this recipe whips up quickly. The longest cook time comes from the rice, actually!
FLAVORFUL: These bowls are anything but bland thanks to the punchy Gochujang glaze!
HIGH PROTEIN: Each serving gives you just over 45g of protein!
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Ingredients for spicy salmon bowls
SALMON: I used sockeye salmon for this recipe, but you can use whatever type of salmon you have available. I also kept the skin on - up to you whether you use skinless filets or not!
GOCHUJANG: The secret sauce for this recipe! Gochujang is a spicy condiment used in Korean cuisine. I used Mother-in-Law's gochujang (which is not gluten free).
Gochujang can be found at your local Asian market or in the International aisle in many grocery stores. Alternatively, you can order it online.
Note that gochujang is NOT typically gluten free, as it contains barley malt. However, Sempio makes a gluten free gochujang!
MARINADE: Gluten free tamari/soy sauce, sesame oil, a little honey, garlic, ginger, and the gochujang make a savory glaze for the salmon. It all comes together to make the salmon SUPER flavorful.
For gluten free, make sure you opt for gluten free tamari instead of soy sauce!
RICE: This recipe calls for pre-cooked rice; follow the package directions to prepare it in advance.
ROMAINE LETTUCE: An under-appreciated option for rice and salad bowls, in my opinion - romaine is an excellent way to add crunch and bulk up a meal with some nutritious greens!
MAYO DRIZZLE: A quickly-made sauce of mayonnaise, ketchup, and soy sauce counteracts the spiciness of the salmon while adding flavor to the rice and romaine.
TOPPINGS: Radishes, scallions, quick-pickled cucumber, pickled red onion, sesame seeds, or chopped peanuts all make great options for topping these spicy salmon bowls!
Instructions
PREP SAUCE: Whisk together gochujang, soy sauce/tamari, honey, sesame oil, honey, and garlic.
Cut the salmon into 2" cubes and toss with the gochujang sauce.
COOK SALMON: Place a wire rack over a baking sheet and line the salmon up on top. Cook for 8-10 minutes at 400 degrees F.
Alternatively, if you don't have a wire rack, you can spread the salmon out on the baking sheet and cook. Be sure to stir every 3 minutes or so to prevent the sauce from burning.
PREP RICE & ROMAINE: While the salmon is cooking, prep the rice and romaine, reheating rice if necessary and chopping romaine.
MAKE MAYO DRIZZLE: Combine mayonnaise, remaining soy sauce/tamari, and ketchup to make the drizzle.
ASSEMBLE BOWLS: When salmon is done, it's time to assemble the bowls! Divide romaine and rice between two bowls. I like to mix the two together, first, to ensure I get each in every bite.
Divide salmon between bowls. Drizzle with mayo sauce and top with radishes, scallions, and sesame seeds.
Variations and substitutions
- Change the protein: If salmon isn't your thing, you can swap it out for shrimp or another flaky fish. However, note that the cook time will likely change!
- Add veggies: Cucumbers (like the marinated cucumbers used in these Pork and Rice Bowls), pickled ginger, shredded carrots, and avocado all make great options.
- Omit romaine: While I LOVE the crunchy lettuce + rice combo as a base, I know it's not for everyone.
- Use quinoa or cauliflower rice: Feel free to swap out the rice for quinoa or cauliflower rice! Wild rice also works well here.
FAQs
Yes, you can prep the gochujang mixture in advance. Simply store in the fridge in a sealed container until you're ready to make the salmon bowls.
While you can store leftovers in covered containers in the fridge for up to 5 days, these bowls are best enjoyed right away. If you need to reheat, though, 1:30-2 minutes in the microwave will do the trick.
More high protein bowl recipes
Did you make Gochujang Salmon Bowls? I'd love to hear what you think! Comment below or tag me on Instagram.
Print📖 Recipe
Gochujang Salmon Bowls with Rice Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 servings 1x
- Category: Entree
- Method: Roasted
- Diet: Gluten Free
Description
Spicy, easy to prep, and high protein, these Spicy Gochujang Salmon Bowls make an easy weeknight dinner with a kick! Crunchy romaine adds bulk and color to these bowls, while the mayo drizzle helps tamp down the spiciness of gochujang. To ensure this recipe is gluten free, use a gluten free gochujang.
Ingredients
- ¼ cup gochujang
- 2 tablespoons + 2 teaspoons tamari/soy sauce, divided
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 2 cloves garlic, minced
- 2 teaspoons grated ginger
- 12 oz sockeye salmon (with or without skin)
- 1 cup cooked basmati rice
- 2 cups roughly chopped romaine lettuce
- ¼ cup scallions, thinly sliced
- 2 radishes, cut into matchsticks
- 2 teaspoons sesame seeds or chopped peanuts (optional)
- 2 tablespoons mayonnaise
- 1 tablespoon ketchup
Instructions
- Preheat oven to 400 degrees F. Place a wire rack over a rimmed baking sheet lined with parchment paper for easy cleanup.
- In a medium bowl, combine gochujang, tamari/soy sauce, sesame oil, honey, minced garlic, and grated ginger. Stir to fully combine.
- Cut the salmon into 2" cubes. Add the salmon pieces to the gochujang sauce and toss to coat. Line salmon pieces up on the wire rack. Bake for 8-10 minutes, until salmon is cooked through and easily flakes with a fork. You'll likely have gochujang sauce left over. If desired, you can add to a saucepan and simmer while the salmon is cooking, stirring frequently, to use as additional sauce.
- Meanwhile, add the mayonnaise, ketchup, and additional tamari/soy sauce to a small bowl. Stir to fully combine.
- When salmon is done, assemble the bowls. Toss the chopped romaine lettuce and cooked rice together, then divide between 2 bowls. Divide salmon between bowls. Top each bowl with a drizzle of the mayo mixture, scallions, radishes, and sesame seeds or chopped peanuts. Eat immediately.
Notes
For gluten free, be sure to use tamari instead of soy sauce and check labels to be sure other ingredients, like gochujang and ketchup, are gluten free.
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