Easy & Fiery Gochujang Baked Salmon (Gluten-Free Sheet Pan Dinner)

If fire had fins… it would be this.

When we’re living in Mexico, I don’t miss much. Fresh produce? Incredible. Birria tacos? Amazing. Margaritas at 2pm? A lifestyle.

But the one thing that’s hard to find? Huge, fatty, melty slabs of salmon.

So when we’re back in the States, we eat our fill like salmon is about to go extinct.

This Easy & Fiery Gochujang Baked Salmon has been on heavy rotation in our kitchen for years. It’s dramatic. It’s spicy. It’s glossy and caramelized on top. And when you peel back that steamy foil tent and dive in with a cool fork?

Dreamy.

Also gluten-free. Always.

Why This Salmon Is Your New Show-Stopper:

• 🔥 Bold, spicy, slightly sweet heat

• 🐟 Juicy, flaky medium-to-medium-rare EVERY time

• 🥦 One sheet pan. Minimal cleanup.

• 🌾 Naturally gluten-free (just check your labels, especially the gochujang)

• ⏱ 20 minutes in the oven

It’s weeknight-easy but company-impressive level good!

Use high-quality salmon. The fattier the better.

Don’t overcook it. Salmon continues cooking after you pull it from the oven.

Gluten-Free Notes

Gochujang traditionally contains wheat.

Look for a certified gluten-free brand or double-check labels carefully.

Sriracha and chili oil are typically gluten-free, but always verify.

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Easy & Fiery Gochujang Baked Salmon (Gluten-Free Sheet Pan Dinner)

Ingredients

For the Salmon

• 1 side of salmon, skin on (This also works with salmon portions. Simply shorten the cooking time about 5 minutes)

• 1–2 tbsp sriracha

• 1–2 tbsp gochujang (make sure it’s gluten-free — many brands are not)

• 1–2 tsp chili oil

• Optional: squeeze of lemon or rice vinegar for brightness

For the Veggies

• 1/2 head cabbage, chopped

• 1 onion, chopped

• Avocado oil or olive oil

• Salt

Instructions

1. Preheat oven to 400°F.

2. Line a baking pan with foil. (Trust me. You want the foil. This sauce gets sticky.)

3. Place the salmon in the center of the pan.

4. Slather generously with sriracha, gochujang, and chili oil.

5. Arrange veggies around the salmon. Drizzle with oil and salt.

6. Tent the foil loosely over the salmon right before baking. You want it covered, but not suffocating.

7. Bake for 20-25 minutes. At the 15-minute mark, open the foil so the top can caramelize.

You’re looking for:

• Juicy

• Flaky

• Slightly translucent in the center (medium/med-rare)

• Glossy, spicy top with those little caramelized edges

If you cook salmon until it’s dry and chalky… we can’t be friends.

If you make this, tag me so I can see your version.

Or don’t. And just quietly eat it straight off the pan like we do.

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