Spicy Salmon Recipe

Prepare salmon

Pat the 4 salmon fillets dry with paper towels. Trim any excess skin or bones. Lightly score the skin side in a couple of shallow diagonal cuts (if skin-on) to help even cooking and better flavor penetration.

Make marinade

In a medium bowl combine 4 tbs soy sauce, 2 tbs sake, 1 tsp sesame oil, 1 tbs brown sugar, 2 tbs gochujang, 1 tsp sriracha, 1 tsp grated fresh ginger, 2 cloves minced garlic, 1 tbs lime juice, 1 tsp red pepper flakes, 1 tsp kosher salt, and 1/2 tsp black pepper. Whisk until sugar dissolves and paste is smooth.

Marinate salmon

Place salmon fillets in a shallow dish or resealable bag skin-side down. Pour about three-quarters of the marinade over the fish, reserving the remainder for basting/finishing. Coat evenly, press out excess air if using a bag, and refrigerate for 20–30 minutes (up to 2 hours). Do not marinate longer than 2 hours as the soy and acid can change texture.

Preheat and prepare pan

Remove salmon from refrigerator 10 minutes before cooking to take the chill off. Heat a large nonstick or cast-iron skillet over medium-high heat. Add 1 tsp neutral oil and swirl to coat.

Sear skin-side first

If fillets have skin, place them skin-side down and press gently with a spatula for 10–15 seconds to ensure contact. Cook 3–5 minutes without moving until skin is crisp and releases easily. For skinless fillets, sear the presentation side first for 2–3 minutes until golden.

Flip and baste

Flip fillets and reduce heat to medium. Brush reserved marinade over the tops. Cook an additional 2–4 minutes, basting once or twice, until salmon reaches an internal temperature of 125–130°F (52–54°C) for medium-rare to medium, or longer to desired doneness. Total cook time will vary by fillet thickness (about 6–9 minutes total).

Optional broil finish

For a slightly charred glaze, transfer seared fillets to a foil-lined sheet, brush with remaining marinade, and broil on high 1–2 minutes until edges caramelize. Watch carefully to avoid burning the gochujang/sugar.

Transfer salmon to a platter. Spoon any pan juices over the fillets. Sprinkle with 1 tbs toasted sesame seeds, scatter sliced green onions and chopped cilantro (if using). Serve with lime wedges for squeezing over the fish.

Serve immediately with steamed jasmine rice and quick-pickled cucumber or radish if desired.