Enclosing food in foil or parchment paper with various ingredients such as a sauce or veggies is a good way to have a recipe turn out the way you want it too. Whether in the oven or on a grill you can be sure things stay moist and flavorful. I have used parchment paper a few times with salmon and pork tenderloin (I made the parchment in the shape of a heart). I always place the foil/parchment on a sheet pan if baking in the oven and in a foil tray pan if I am grilling – don’t want any leaks!
Asian seasonings are perhaps one of my favorite flavoring combinations especially if one of the ingredients is gochujang. I don’t know about you but I keep seeing this Korean paste everywhere – in cookbooks and online.
Served with my favorite Weight Watcher’s’ Rice with Veggies (no eggs)
Asian Salmon with Gochujang en Papillote
- 1/4 cup honey of your choice
- 3 large cloves garlic, minced
- 2 tbsp. reduced sodium soy sauce (tamari or shoyu can be used)
- 1 tbsp. seasoned rice vinegar
- 1 tbsp. sesame oil
- 1 tbsp. fresh ginger, grated
- 1 tsp. (or more) Gochujang
- freshly ground black pepper to taste
- 1-2 lb. salmon
- green onions and sesame seeds to garnish
Preheat the oven to 400 degrees. Line a baking sheet with foil.
Whisk together the honey, garlic, soy sauce, rice vinegar, sesame oil, ginger, Gochujang and black pepper to taste in a small bowl. I do like to marinate the salmon for a few hours…
Place salmon onto the foil-lned baking sheet and fold up all sides of the foil. Spoon the honey mixture over the salmon. Fold the sides of the foil over the salmon, covering completely and sealing the packet closed.
Bake for 20-25 minutes (depending on the thickness of the salmon). If desired, open the packet carefully and broil for a couple of minutes until slightly charred.
Serve and garnish with green onion snips and sesame seeds if desired.
Recipe by cookingwithauntjuju.com
The ingredients…
Healthy and lite meal…
Very tasty looking dish! Salmon pairs so well with Asian flavors.
Gochujang.became so popular in the last few years, and for good reason, as it’s so tasty and can be used in so many ways. 🙂
Thanks – every time I see the ingredient “gochujang” I give the recipe a second look. I use it a lot and as you said it can be used in many different ways, especially with Asian flavors 🙂
I’m actually just cooking up some salmon tonight for a salad. I use a lot of gochugaru but i’ve never used gochujang. I do love a bit of korean seasoning! Happy new year to you.
I love Korean cuisine (well, most of it). Hope you had a good New Year 🙂
Very tasty combination of flavors. Heat is my friend. 🍃🌶️
Mine too Gail 🙂
Gochujang is a wonderful mixture of flavors. Sometimes I just rub it on a pork tenderloin! Love your salmon.
It’s good on and in so many recipes. Just love it 🙂
What a nice coincidence. I’ve been on a gochujang kick for quite some time now. I especially like to use it to make a barbecue sauce, which I love to use in all sorts of things. I hadn’t considered using it on salmon, though! Thank you so much for the recipe.
Me too Jeff – I love Asian cuisines and gochujang is a favorite ingredient – love the heat it gives 🙂
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