Gochujang and maple syrup elevate everyday salmon to an unforgettable entrée. Combined with quick-cooked kale, Gochujang Maple Salmon becomes an easy weeknight meal you'll want to make again and again.
Makes
4 servings
Total Time
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Ingredients
Test Kitchen Approved
Test Kitchen Tips
Ask your local fishmonger to remove the skin from the salmon.
While the oven is preheating, let salmon stand at room temperature.
Five-Minute Morning Prep
Season salmon and brush sauce on top; place on prepared pan. Cover, and refrigerate. Chop kale; cover, and refrigerate.
Instructions
Position oven rack 5 inches from top of oven, and preheat oven to broil. Line a 17½x12½-inch rimmed baking
sheet with foil, and spray with cooking spray.
Sprinkle salmon with ½ teaspoon kosher salt and ¼ teaspoon ground black pepper. Place on prepared pan.
Whisk together gochujang and maple syrup in a small bowl. Brush over salmon.
Broil until flesh is firm to the touch,
5 to 7 minutes.
Meanwhile, heat 1 tablespoon olive oil over medium-high heat in a large saucepan. Add kale, ¼ teaspoon kosher salt,
and ¼ teaspoon ground black pepper; cook for 3 minutes.
Serve salmon over kale; sprinkle
with toasted sesame seeds.
