Korean Gochujang Butter Salmon Rice Bowl Ready in 20 Minutes

Savor the rich flavors of a Korean Gochujang Butter Salmon Rice Bowl, a quick and gluten-free meal ready in just 20 minutes.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 2 bowls

Course: Dinner

Cuisine: Korean

Calories: 550

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salmon

2 fillets Salmon fresh or thawed frozen
1 pinch Salt to season

For the Gochujang Butter Sauce

2 tablespoons Gochujang or sriracha for milder heat
2 tablespoons Butter or olive oil for dairy-free

For the Rice

2 cups Cooked Rice variety of your choice
2-3 cloves Garlic fresh minced

For Flavor Enhancements

1 tablespoon Soy Sauce gluten-free if needed

Equipment

Skillet
Bowl

Method

Step-by-Step Instructions

Season salmon fillets with a pinch of salt on both sides, and let sit for 10 minutes.
In a large skillet, heat butter or oil over medium-high heat. Cook salmon skin-side down for 4-6 minutes until crispy, then flip and cook for another 4-6 minutes until cooked through.
Melt butter in a bowl and stir in gochujang until smooth. Adjust spiciness as desired.
In the same skillet, sauté minced garlic for 1-2 minutes, then add cooked rice and stir for another 2-4 minutes until heated.
Assemble the bowl with garlic-infused rice, topped with crispy salmon and drizzled with gochujang butter sauce. Garnish if desired.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 45gProtein: 30gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 2gVitamin A: 5IUVitamin C: 2mgCalcium: 4mgIron: 10mg

Notes

Leftover salmon can be stored in the fridge for up to 3 days, and sauce for 1 day. Reheat carefully to maintain texture.

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