Sheet Pan Gochujang Glazed Salmon

Sheet Pan Gochujang Glazed Salmon

from thedefineddish.com

Paleo, Gluten-Free (See Note), Dairy-Free, Grain-Free

Ingredients

  • 2 tablespoonsgochujang paste ((see note re: gluten-free))
  • 2 tablespoonsmaple syrup
  • 1 tablespoonrice vinegar
  • 1 teaspoonsesame oil
  • 1 tablespooncoconut aminos
  • 12 ouncesbroccolini (trimmed (about 2 bunches))
  • 2 tablespoonsavocado oil
  • 1 teaspoonkosher salt (divided)
  • ½ teaspoonfreshly ground black pepper
  • four [6-ounce] center-cut salmon filets (pin bones removed)
  • 2green onions (thinly sliced on the diagonal)
  • 1 teaspoonwhite sesame seeds
  • 1 teaspoonblack sesame seeds
  • prepared rice ((sub cauliflower for paleo and grain-free))
  • kimchi

Directions

  1. 1

    Preheat the oven to 400℉ and line a large baking sheet with parchment paper.

Make the glaze:

  1. 1

    In a small bowl, whisk together the glaze ingredients until smooth. Set aside.

Prepare the sheet pan:

  1. 1

    Place the broccolini on the sheet pan and drizzle with 2 tablespoons avocado oil and sprinkle with ½ teaspoon salt and ½ teaspoon pepper. Toss until well coated and push to the edges of the sheet pan to make room for the salmon.

  2. 2

    Place the salmon filets in the center of the sheet pan and sprinkle the tops with the remaining ½ teaspoon salt.

  3. 3

    Spoon 1 tablespoon of the glaze over each of the salmon filets and brush until evenly coating the tops of the salmon filets. Transfer to the oven and bake for 10 minutes.

  4. 4

    Remove from the oven and drizzle with the remaining gochujang sauce. Sprinkle with the white and black sesame seeds and the sliced green onions.

  5. 5

    Return to the oven and continue to bake until the salmon is just cooked through and flakes easily with a fork, about 5 more minutes. Remove from the oven.

Serve:

  1. 1

    Serve the salmon and broccolini with rice and kimchi, if desired.