Crispy Salmon with Gochujang Compound Butter

Crispy Salmon with Gochujang Compound Butter

By Tiffy Cooks

5 from 1 vote

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 Gochujang Butter Salmon will be your new favorite!

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Cook Time:15

Total Time:15

Course: Dinner, Main Course

Cuisine: Fusion, Korean

Diet: Low Calorie, Low Fat, Low Lactose

Keyword: Asian Recipes for Dinner, dinner Ideas, easy dinner, korean recipe, salmon, salmon recipe, seafood, Spicy, spicy food, spicy recipe

Servings: servings

Calories: 145kcal

Equipment

Non-stick pan

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

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
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!

Notes

Pro Tip: To make in bulk, scale the recipe up to 1 cup (2 sticks) of butter, 4 tbsp gochujang, 4 tsp soy sauce, 2 tsp black pepper, and the zest of 1 lemon. Store the compound butter in an airtight container or wrap it in plastic wrap, shaping it into a log. Refrigerate for up to 2 weeks or freeze for up to 3 months.

This butter is versatile—try it on steak, roasted vegetables, or as a finishing touch for other dishes. If you prefer a milder flavor, substitute gochujang with white or yellow miso paste for a savory twist.

Nutrition

Calories: 145kcalCarbohydrates: 9gProtein: 1gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 31mgSodium: 171mgPotassium: 43mgFiber: 1gSugar: 0.3gVitamin A: 361IUVitamin C: 0.4mgCalcium: 19mgIron: 0.4mg