Introduction
Korea knows exactly how to treat salmon. Sweet heat. Garlic. Soy. Sesame. Proper caramelisation. Gochujang — Korea's famous fermented chilli paste — brings warmth, sweetness, savoury depth, and just enough attitude to make salmon taste like something you'd queue for in a Seoul street market. The air fryer works brilliantly here, creating sticky charred edges while keeping the salmon juicy underneath. Served over rice with fresh toppings, this is the sort of meal that looks impressive but is surprisingly easy to pull off.
You’ll Need
4 salmon fillets
1 tbsp gochujang paste
1 tbsp light soy sauce
1 tsp sesame oil
1 tbsp honey
2 cloves garlic, crushed
1 tsp grated ginger
1 tsp rice vinegar
½ tsp black pepper
For the Rice Boxes
250g cooked rice
2 spring onions, sliced
1 small carrot, grated
1 tsp sesame seeds
Optional but Dangerous
Kimchi
Sliced cucumber
Extra gochujang drizzle
Chilli flakes
Method
Preheat your air fryer to 200°C.
In a bowl mix together the gochujang, soy sauce, sesame oil, honey, garlic, ginger, rice vinegar, and black pepper.
Coat the salmon fillets thoroughly in the marinade.
Leave for 15–20 minutes if you've got time.
Lightly spray the air fryer basket with oil.
Place the salmon fillets into the basket skin-side down.
Air fry at 200°C for 8–10 minutes until the salmon is cooked through and the glaze begins caramelising.
During the final minute, brush over any remaining glaze.
Allow the salmon to rest for 1 minute.
Divide the cooked rice between serving bowls or meal-prep boxes.
Top with the salmon fillets.
Finish with spring onions, grated carrot, and sesame seeds.
Add kimchi, cucumber, or extra gochujang if using. Serve immediately while hot.