Ingredients:
Extra Virgin Olive Oil, for broiling
4 (5- to 6-ounce) boneless skinless salmon fillets, preferably center cut
Kosher salt or sea salt
freshly ground black pepper
Gochujang Glaze (see below)
Gochujang Glaze
3 Tbsp. Gochujang White Balsamic
2 1/2 Tbsp. mirin
2 tsp. sugar
2 tsp. roasted sesame seeds
3 Tbsp. Toasted Sesame Oil
1 tsp. thinly sliced scallions (sliced on an angle)
Suggestions For Serving
handful of scallions, thinly sliced on an angle
black sesame seeds
dried chili threads (silgochu)
steamed white rice
Preheat the broiler and position a rack 4 to 5 inches from the heat source. Line a baking sheet with aluminum foil and grease the foil. Put the salmon on the prepared baking sheet, lightly brush with oil, and season with salt and pepper. Broil for about 2 minutes. (If you’re using thinner tail pieces, which will cook faster, you can skip this initial broiling.)
In a small bowl, stir together all the glaze ingredients. Brush the salmon with the glaze and broil until cooked to the desired doneness, about 5 minutes for medium-rare. Transfer to a platter, top with scallions, sesame seeds, and chili threads, and serve with rice.
Notes
Tip: If you happen to get skin-on salmon, don’t bother removing the skin yourself. Just skip greasing the foil, put the salmon on it skin-side down, and lightly brush the top with oil. The skin should stick to the foil once cooked and the salmon can be lifted easily from it with a spatula.
