Gochujang Grilled Salmon with Vegetables

By Eric Gephart

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Gochujang Grilled Salmon with Vegetables

Knife used in this recipe:

Shun Premier 8" Kiritsuke

Ingredients:

• 1½ lb salmon fillet (center-cut, skin-on)
• 1 Tbsp neutral oil (for grill and fish)
• 1 tsp kosher salt and freshly cracked pepper (or seasoning of choice)
• 1 red bell pepper, sliced
• 1 orange bell pepper, sliced
• 1 long chili pepper, sliced
• 2 heads baby bok choy, trimmed and halved
• 1 cup mushrooms, sliced
• 2 scallions, sliced for garnish

Gochujang Sauce:

• 2 Tbsp gochujang paste
• 1 Tbsp soy sauce
• 1 Tbsp maple syrup
• 1 Tbsp rice wine vinegar
• 1 tsp grated ginger
• 1 tsp minced garlic
• 1 tsp yuzu juice (optional)

Directions:

1. Preheat grill to 450–475°F and oil the griddle or grill pan.
2. Slice bok choy, peppers, mushrooms, and chili into even pieces. Keep fibrous and leafy parts separate for staggered cooking.
3. In a small bowl, mix all Gochujang sauce ingredients until smooth.
4. Season salmon with salt, pepper, and a light drizzle of oil.
5. Add vegetables to the grill and cook until lightly charred, 5–7 minutes. Stir occasionally for even cooking.
6. Place salmon on the grill skin-side down. Once the skin releases easily, flip and brush with Gochujang sauce.
7. Drizzle remaining sauce over vegetables and toss to coat.
8. Optional: Carefully flambé with a small splash of sake or rice wine for smoky caramelization (skip this step indoors).
9. Plate vegetables and top with salmon. Garnish with sliced scallions and a final drizzle of sauce. Serve immediately.