The classic combination of soy sauce and honey salmon is a staple in our house, and works for kids and adults alike. However, sometimes I want to change things up, so here I’ve elevated it slightly with a gochujang dressing – similar principle, but with a bit of heat and depth, as well as richness from the butter. Using butter might seem unusual, but it is often paired with soy sauce in Japan (shoyu butter) with an indulgent result. Serve the fish over sticky rice, to soak up all those spicy, buttery juices, with steamed greens on the side.
Gochujang butter salmon
Prep 10 min
Cook 25 min
Serves 4
1 tbsp sesame oil
4 tbsp soy sauce
2 tsp gochujang paste
2 garlic cloves, peeled and finely grated
4cm piece of ginger, peeled and finely grated
½ tsp caster sugar
4 sustainably caught skin-on salmon fillets
Sea salt and white pepper
70g unsalted butter
150g bean sprouts
Sticky rice, to serve
A handful of roasted peanuts, roughly chopped
10g coriander, leaves picked
Heat the oven to 220C (200C fan)/425F/gas 7. In a roasting tray that will hold the fish fillets snugly, whisk half of the sesame oil with the soy sauce, gochujang, garlic, ginger and caster sugar. Season the salmon with salt and lots of white pepper, then nestle skin side up into the soy mixture. Dot with the butter, then roast for 10 minutes.
Toss the bean sprouts with the remaining sesame oil, then scatter them over the fish. Return the tray to the oven for another five minutes, or until the fish is perfectly cooked.
Serve the salmon and its dressing over sticky rice, topped with the roast bean sprouts, chopped peanuts and a scattering of coriander.