Broiled Gochujang Salmon

Ingredients

• 4 Each salmon fillets - 4 (6-ounce fillets), 4 fillets, 6 ounces each
• 3 Tablespoon gochujang - 3 (tablespoons)
• 2 Tablespoon honey - 2 (tablespoons)
• 1 Tablespoon soy sauce - 1 (tablespoon)
• 1 Tablespoon rice vinegar - 1 (tablespoon)
• 1 Teaspoon toasted sesame oil - 1 (teaspoon)
• 1 Count garlic, minced - 1 (clove), minced
• 1 Teaspoon fresh ginger, grated - 1 (teaspoon), grated
• 2 Count scallions, thinly sliced - 2 (medium), 2 medium scallions, thinly sliced
• 1 Teaspoon sesame seeds - 1 (teaspoon)

Instructions

1. Preheat and prep

   1. *Position an oven rack* 6 inches from the broiler, *preheat the broiler on high*, and line a rimmed baking sheet with foil. Finish the quick prep: *mince the garlic*, *grate the ginger*, and *slice the scallions*.

2. Make the glaze

   2. In a small bowl, whisk together *gochujang, honey, soy sauce, rice vinegar, sesame oil, garlic, and ginger* until the glaze is *smooth and glossy*.

3. Glaze the salmon

   3. Place the salmon fillets on the prepared baking sheet, skin-side down if skin-on. Brush the tops generously with *about two-thirds of the glaze*, keeping the remaining glaze for finishing.

4. Broil

   4. Broil the salmon for *6 to 8 minutes*, until the glaze is *bubbling and caramelized* and the thickest part of the salmon reaches *125°F to 130°F for moist medium doneness*.

5. Finish and serve

   5. Brush the hot salmon with the *remaining glaze*, then sprinkle with *scallions and sesame seeds*. Rest for *2 minutes* before serving.