Gochujang Glazed Salmon with Sesame Vegetables

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

Sweet-spicy salmon fillets with a glossy glaze, served atop roasted broccoli and carrots. This Korean-inspired seafood recipe (gluten-free), ready in about 30 minutes, pairs salmon fillets, gochujang, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 (6 oz each) salmon fillets
• 2 tbsp gochujang
• 1 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tsp rice vinegar
• 2 cups broccoli
• 1 cup carrots
• 1 tbsp sesame oil
• 1 tsp sesame seeds
• 2 cloves garlic
• 1 tbsp olive oil

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 400°F. Whisk 2 tbsp gochujang, 1 tbsp soy sauce, 1 tbsp brown sugar, and 1 tsp rice vinegar in a bowl to make glaze; set aside.
2. Step 2: Toss 2 cups broccoli florets and 1 cup sliced carrots with 1 tbsp olive oil, 2 minced garlic cloves, and a pinch of salt; spread on a baking sheet and roast for 15 minutes until tender-crisp.
3. Step 3: Brush salmon fillets with 1 tbsp of the glaze mixture; place on a parchment-lined baking sheet and brush remaining glaze over top.
4. Step 4: Bake salmon for 12-14 minutes until opaque and easily flakes with a fork, basting once with pan juices halfway through.
5. Step 5: While salmon bakes, heat 1 tbsp sesame oil in a small pan, add 1 tsp sesame seeds, and toast for 30 seconds until golden; sprinkle over salmon and roasted vegetables before serving.