Sticky, caramelized salmon with the best glaze. Eight minutes in the air fryer and dinner is basically done. This gochujang salmon is bite-sized salmon coated in honey, white miso, gochujang, mirin, rice vinegar, and sesame oil, then air fried at 400F for 8 minutes until the edges caramelize. No marinating needed, you just coat and cook. It couldn't be easier than that.
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I have made a lot of salmon on this blog, but this is the one I reach for when I want a little spice. I tested it cubed versus whole and the cubes win every time, more surface area means more of those crispy caramelized edges, it's the best part. If you want it milder without the gochujang heat, my miso glazed salmon is the whole-fillet version.
Miso and salmon is a combination I grew up loving, and this miso gochujang salmon is so good with a little bit of a kick, you'll absolutely love it.
It tastes better than takeout but comes together in one bowl and one air fryer basket. Serve it over rice with a quick salad and dinner is done before the rice cooker beeps.
Why You'll Love This Gochujang Salmon
- Just 7 ingredients. All pantry staples once you keep miso and gochujang on hand.
- Cubed for crispy edges. More surface area means more of those caramelized bits.
- 8 minutes in the air fryer. Faster than takeout delivery, and no marinating.
- One bowl, one basket. You coat the cubes and cook, that is the whole method.
- Sweet, savory, and spicy - perfectly balanced. Honey and white miso make the sticky glaze, gochujang brings the heat.
Jump to:
- Why You'll Love This Gochujang Salmon
- How to make (VIDEO)
- How to make (PICTURES)
- Don't have an air fryer?
- What to serve
- Ingredient and Substitutions
- Similar recipes
- Other recipes you need to check out
- Hate ads?
- Gochujang Salmon
- Hi, I'm Carmen!
- Frequently Asked Questions for Gochujang Salmon
- Top Tips from Carmen
- Storage and Reheating
How to make (VIDEO)
How to make (PICTURES)
- Step 1: Cut the salmon into even cubes, roughly 1 to 1.5 inches, so they cook evenly.
- Step 2: Whisk the honey, gochujang, white miso, mirin, rice vinegar, and sesame oil until smooth. Add the salmon cubes and toss.
- Step 3: Arrange the cubes in the air fryer basket. Air fry at 400F for 8 minutes, until the glaze caramelizes and the salmon is just cooked through.
- Step 4: Serve over rice with a fresh salad on the side.
Pro tip
Don't have an air fryer?
Broil for 10 minutes, make sure to watch so it doesn't burn. It cooks really fast.
What to serve
- Asian Cucumber Salad, or carrot salad and steamed broccoli on the side
- Gochujang sauce for extra drizzle
- Steamed jasmine or short-grain rice, or go heartier with Papa's Bacon Fried Rice
- A crunchy Dumpling Salad with Chili Crunch Dressing
- Easy Asian Chicken Salad with Chili Crunch Dressing to make it a spread
Ingredient and Substitutions
- Honey to maple syrup. Same sticky sweetness, a little less floral.
- Gochujang to sriracha or sambal oelek. Start with half, they run hotter than gochujang.
- White miso to yellow miso, or use a little less red miso since it is stronger. You want balance, miso can be overpowering.
- Mirin to dry sherry, or rice vinegar with a pinch of sugar.
- Rice vinegar to apple cider vinegar in a pinch.
- Salmon to steelhead trout, or thick cod cut into cubes. Adjust the time for thickness.
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Gochujang Salmon
Ingredients
Method
- Cut the salmon into even cubes, roughly 1 to 1.5 inches so they cook evenly.12 ounce salmon
- In a bowl, whisk together the honey, gochujang, white miso, mirin, rice vinegar, and sesame oil until smooth.2 tablespoon honey, 1 tablespoon gochujang, 2 tablespoon white miso, 2 tablespoon mirin, 1 tablespoon rice vinegar, 1 tablespoon sesame oil
- Add the salmon cubes and toss gently until fully coated.
- Air fry at 400F for 8 minutes, until the glaze caramelizes and the salmon is just cooked through and reaches 145F inside.
- Serve over rice with a fresh salad on the side.
Notes
- Cube the salmon, the extra edges are where the caramelization happens. Past 8 minutes the honey starts to scorch. Line the basket with parchment if your glaze sticks, leaving the edges open for airflow.
- Don't have an air fryer? Broil for 10 minutes. Make sure to keep watch, it might scorch.
Nutrition
Tried this recipe?
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Hi, I'm Carmen!
I'm the creator of Eat With Carmen, where I share Filipino and other Asian recipes I love and grew up eating, made simple for everyday cooking.
Thank you for being here xoxo.
Frequently Asked Questions for Gochujang Salmon
Can I make honey miso salmon in the oven? Yes, bake at 400F for about 10 to 12 minutes, then broil for 1 to 2 minutes to caramelize the glaze. Watch closely so the honey does not burn.
Do I need to marinate the salmon first? No marinating needed. Just coat the cubes in the glaze and cook right away, the flavor sticks to the surface and caramelizes.
What does gochujang do in this recipe? Gochujang adds a deep, slightly sweet chili heat. It balances the honey and miso without making the dish sharp or overly spicy.
Can I use frozen salmon? Yes, thaw it completely and pat it dry first. Excess water keeps the glaze from sticking and caramelizing.
How do I know when the salmon is done? The salmon is done when it flakes easily and the glaze looks sticky and caramelized, about 8 minutes at 400F. For certainty, the internal temp should reach 145F.
Can I meal prep gochujang salmon bowls? Yes, they keep 3 to 4 days in an airtight container in the fridge. Reheat in the air fryer at 350F for 2 to 3 minutes so the glaze crisps back up, and store them whole for the best texture.
How do I store and reheat leftovers? Store cooled salmon bites in an airtight container in the fridge for up to 3 to 4 days. The air fryer at 350F for 2 to 3 minutes reheats them best, but a quick minute in a nonstick pan works too.
Can I use skin-on salmon? Yes, skin-on salmon works, but skinless is easier to cube and coats more evenly with the glaze. If you use skin-on, air fry skin-side down for the crispiest result.
Can I use maple syrup instead of honey? Yes, maple syrup is a great one-to-one swap for the honey. It gives the same sticky glaze with a slightly deeper, less floral sweetness.
Top Tips from Carmen
- Cube it, do not fillet it. More edges means more caramelized, crispy bits. I tested both and cubes win every time.
- Do not crowd the basket. Give each cube space so they roast instead of steam.
- Watch the clock. Past 8 minutes the honey starts to scorch.
- Pat frozen salmon really dry, or the glaze slides right off.
- Line the basket with parchment if your glaze sticks, and leave the edges open for airflow.
Storage and Reheating
- Fridge: airtight container for up to 3 to 4 days.
- Air fryer (best): 350F for 2 to 3 minutes to crisp the edges back up.
- Stovetop: a nonstick pan over medium for about 2 minutes with a splash of water.
- Microwave: 30 to 45 seconds, covered, on lower power so it does not dry out.
- Freezer: freeze cooked bites up to 1 month, thaw overnight before reheating.
Mary Sui says
If you love salmon like me, you need to make this! The flavor is so perfectly balanced and I couldn't believe how quickly it came together. This is honestly one of the best salmon recipes I've ever made and I've made a lot.
Joyce F says
This is my new favorite salmon recipe.❤️❤️❤️❤️❤️❤️❤️