Perfectly soft and tender slow roasted baked salmon in a sweet, savory, slightly spicy honey gochujang sauce.
Course: Main Course
Cuisine: American, korean
2tsptoasted sesame oil
1.5lbboneless salmon fillet
1tsptoasted sesame seedsto serve
1stalkgreen onionsliced, to serve
Temper the salmon. Let the salmon rest at room temp for 20-30 minutes while you heat up the oven and prep the marinade and garnish.
Heat the oven to 275°F. Whisk the oil, gochujang, honey, soy sauce, sesame oil, garlic, and ginger in a bowl.
Spread half of the gochujang mix to the bottom of a large baking dish. Lightly pat the salmon dry and season with salt and pepper on both sides then place in the baking dish (skin side down if your salmon has skin). Spread the remaining gochujang mix on top. Arrange the limes on top and place in the oven for 30 minutes (see notes).
When 30 minutes is up, remove the salmon from the oven and take a spoon and try to flake the salmon to see if it flakes and is cooked through, barely opaque and tender. If needed, return to the oven for another 5 minutes.
Flake the salmon into 2-3” irregular sized pieces. Arrange the salmon and lime on a platter, spoon on any remaining sauce on top. Finish with scallions and toasted sesame seeds and serve immediately.
Depending on the thickness of your salmon and how done you like it, it may take up to 45 mins in the oven. 30 mins should cook a 1" fillet to rare, 45 min should cook a 1.5" fillet to medium.