Crispy Pan Fried Gochujang Butter Salmon
This Crispy Pan Fried Gochujang Butter Salmon is an easy go-to weeknight dinner. It is fatty, spicy, and takes less than 20 minutes to make. Spicy, tangy, and buttery, this crispy salmon has all the flavors with zero hassle: just pan fry, and add my special gochujang compound butter! If you’re not sure about what to make tonight for dinner, this spicy Korean fusion Salmon will be your new favorite!
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Extra Crispy Salmon with Pan Frying
Many recipes cook salmon by baking it in the oven with butter. However, I love the pan fry method as the skin gets nice and crispy. Pan-frying also cuts the cooking time in half. Today, we’re making our salmon extra crispy with a light dusting of corn starch that absorbs all the surface moisture, giving you that crispy crust.
This salmon is pan-fried to perfection first. At the very end, I evenly coat the salmon with a basting of gochujang compound butter to ensure all the juices stay inside. This gives you a juicy, glazed salmon filet you can enjoy on top of rice, salad, or noodles.
Super Flavorful Gochujang Compound Butter
I’ve been obsessed with a spicy and savory gochujang butter inspired by Culinary Class Wars on Netflix and it’s absolutely packed with so much flavor! To make our Gochujang Butter Salmon, we’ll need some yummy gochujang compound butter. All you have to do is mix softened butter with gochujang, soy sauce, black pepper, and lemon zest for the most flavor-packed butter. For a milder, non-spicy version, substitute gochujang with white or yellow miso paste. It will still deliver a rich umami flavor without the heat.
This compound butter is super versatile – you can try it on steak, roasted veggies, or on simple toasted bread. Store this in an airtight container or shaped into a log and wrapped in plastic wrap. It can last in the fridge for 2 weeks, or in the freezer for 3 months.
Crispy Gochujang Butter Salmon Ingredients
- 2 salmon filets (skin-on or skinless, about 6-8 oz each)
- Salt & pepper, to season
- 2 tbsp corn starch (or just enough to coat the salmon lightly)
- 2 tbsp neutral oil (like vegetable or avocado oil, for frying)
Gochujang Butter:
- 2 tbsp unsalted butter (softened)
- 1 tsp gochujang (Korean chili paste)
- 1 tsp soy sauce
- ½ tsp black pepper
- Zest of ½ lemon
Garnish:
- 1 tsp sesame seeds
- Optional: chopped scallions or cilantro
Step-by-Step Guide to Gochujang Butter Salmon
- In a small bowl, combine the softened butter, gochujang, soy sauce, black pepper, and lemon zest.
- Mix until smooth and well-combined. Set aside.
- Pat the salmon filets dry with a paper towel. Season both sides generously with salt and pepper.
- Lightly coat each filet with a thin layer of corn starch, shaking off any excess.
- Heat a large non-stick or cast-iron skillet over medium-high heat. Add the neutral oil.
- Once the oil is hot, place the salmon filets in the pan, skin-side down (if using skin-on).
- Cook for 3-4 minutes on the first side until the salmon is golden brown and crispy. Flip and cook the other side for another 2-3 minutes. The salmon should be about 80% cooked at this stage.
- Reduce the heat to medium-low. Place a generous dollop of the prepared gochujang butter on top of each filet.
- Cover the pan with a lid and let the salmon cook for another 2-3 minutes, allowing the butter to melt and the salmon to finish cooking through.
- Remove the salmon from the pan and transfer to plates. Garnish with sesame seeds and optional chopped scallions or cilantro.
- Serve immediately and enjoy your crispy salmon with its rich, tangy, and slightly spicy gochujang butter!
More Super Easy Date Night Recipes For Valentine’s Day
Crispy Salmon with Gochujang Compound Butter
By Tiffy Cooks
Equipment
Ingredients
- 2 filet salmon skin-on or skinless, about 6-8 oz each
- Salt & pepper to season
- 2 tbsp corn starch or just enough to coat the salmon lightly
- 2 tbsp neutral oil like vegetable or avocado oil, for frying
Gochujang Butter
Garnish
- 1 tsp sesame seeds
- chopped scallions or cilantro Optional
Instructions
- In a small bowl, combine the softened butter, gochujang (or miso), soy sauce, black pepper, and lemon zest.
- Mix until smooth and well-combined. Set aside.
- Pat the salmon filets dry with a paper towel. Season both sides generously with salt and pepper.
- Lightly coat each filet with a thin layer of corn starch, shaking off any excess.
- Heat a large non-stick or cast-iron skillet over medium-high heat. Add the neutral oil.
- Once the oil is hot, place the salmon filets in the pan, skin-side down (if using skin-on).
- Cook for 3-4 minutes on the first side until the salmon is golden brown and crispy. Flip and cook the other side for another 2-3 minutes. The salmon should be about 80% cooked at this stage.
- Reduce the heat to medium-low. Place a generous dollop of the prepared gochujang butter on top of each filet.
- Cover the pan with a lid and let the salmon cook for another 2-3 minutes, allowing the butter to melt and the salmon to finish cooking through.
- Remove the salmon from the pan and transfer to plates. Garnish with sesame seeds and optional chopped scallions or cilantro.
- Serve immediately and enjoy your crispy salmon with its rich, tangy, and slightly spicy gochujang butter!
This was so delicious and easy to make. I’ve never dusted my fish with corn starch before. It made the skin crispy and locked moisture in. I will use the cornstarch in the future to sear skin. I’m adding this dish to my rotation.