Gochugaru Salmon With Crispy Rice

Published: Sept. 25, 2022

Total Time: 20 minutes (includes prep and cooking)

Ingredients

• 4 skin-on salmon fillets (6 ounces each)

• Kosher salt (e.g., Diamond Crystal) and freshly ground black pepper

• 1 tablespoon olive oil

• 4 cups cooked white rice (preferably leftover, short-grain rice for optimal crispiness)

• 4 teaspoons gochugaru (Korean red pepper powder; see Tip for sourcing)

• 2 tablespoons pure maple syrup

• 2 tablespoons rice vinegar

• 2 tablespoons cold, unsalted butter (kept whole)

• Sliced cucumbers or pickles (optional, for serving)

Step-by-Step Instructions

1. Searing the Salmon

Preheat a large cast-iron or nonstick skillet over medium-high heat (375–400°F/190–200°C). Season the salmon fillets generously on all sides with kosher salt and black pepper (generosity ensures flavor penetrates the flesh). Add the olive oil and swirl to coat the pan.

Place the salmon skin-side down in the hot pan. Let it sear undisturbed for 2–5 minutes, until the skin is deeply browned and crispy (the fat from the skin will render, creating a golden crust). During this time, the flesh will start to turn pale coral as heat cooks from the skin inward. For medium-rare doneness, aim for the coral color to reach two-thirds of the way up the fillet (this ensures a tender, pink center).

Gently flip the salmon (skin-side up) and cook the second side for 1–2 minutes, until the flesh feels firm to the touch (pressing lightly with a finger should yield slight resistance, not wobble). Transfer to a plate, skin-side down, and leave the rendered fat in the pan for the next step.

2. Crisping the Rice

With the pan still hot (and fat from the salmon), add the 4 cups cooked rice. Spread it into an even, compact layer (about ½-inch thick), pressing down gently like forming a rice cake—this ensures even browning. Reduce heat to medium (350°F/175°C).

Cook undisturbed for 5 minutes, listening for a crackling sound (a sign the rice is developing a crispy exterior). After 5 minutes, use a spatula to carefully flip the rice: it may break into chunks, but this is intentional (fragmented rice will caramelize more evenly). Cook the second side for 1–2 minutes, until lightly toasted. For extra crispiness, extend cooking to 3 minutes, but avoid burning. The ideal rice texture is crispy-chewy-soft (a trifecta of textural contrast).

3. Glazing and Serving

While the rice cooks, prepare the glaze: in a small bowl, whisk together 4 tsp gochugaru, 2 tbsp maple syrup, 2 tbsp rice vinegar, and 1 tsp kosher salt until smooth (the gochugaru will dissolve partially, creating a glossy base).

When the rice is fully toasted, divide it evenly among 4 plates. In the now-empty pan (wipe any excess fat if needed), add the gochugaru glaze mixture. Cook over medium-high heat, stirring constantly, for 15 seconds to 1 minute, until it bubbles and thickens into a sticky, glossy sauce (it should coat the back of a spoon).

Remove from heat and add the cold butter, stirring rapidly with a wooden spoon or tongs until fully melted and emulsified (the butter should blend seamlessly into the glaze, creating a rich, golden coating). Immediately pour this glaze over the seared salmon (skin-side up) and serve alongside the crispy rice and optional cucumbers/pickles.

Chef’s Tips & Substitutions

• Gochugaru Sourcing: Available at Korean/Asian supermarkets, most grocery stores, or online. Store in an airtight container; it freezes well for up to 6 months.

• Rice Prep: Use leftover short-grain rice (e.g., from last night’s dinner) for better texture—freshly cooked rice may be too wet. If using fresh rice, cool it in the fridge for 30 minutes first.

• Gochujang Swap: For convenience, replace gochugaru with 2 tbsp gochujang (Korean chili paste) and reduce maple syrup to 1 tbsp (gochujang is saltier/sweeter, so adjust salt if needed).

• Sauce Consistency: If the glaze is too thin, simmer 30 seconds longer; if too thick, add 1 tsp water to loosen.

User Adaptations

• "Substituted gochujang for gochugaru and reduced maple syrup to 1 tbsp. The glaze was sticky and rich—this became a regular meal!"

• "Used sriracha instead of gochujang and steamed broccoli for veggies. The crispy rice paired perfectly with the spicy-sweet glaze."

• "For extra crunch, toast the rice in a dry pan for 1 minute before adding fat. My family devoured it!"

Tip: Gochugaru (red pepper powder) is essential for the vibrant spice. If unavailable, substitute with 2 tbsp smoked paprika + 1 tsp cayenne (adjust salt to taste).