Grilled Salmon with Gochujang BBQ Sauce
Spicy, tangy Gochujang Powder is mixed with barbecue sauce and brown sugar to create this savory, finger-licking sauce for grilled salmon. Try it with mango and jalapeno salsa for a light, healthy, flavor-packed summer meal.
Prep time: 10 min | Cook time: 13 min | Serves: 4
4 salmon filets, approx. 6 oz
2/3 cup apple cider vinegar
1/3 cup brown sugar
6 Tbsp Gochujang Powder
2 Tbsp barbecue sauce of your choice
2 Tbsp vegetable oil
2 tsp kosher salt
½ tsp ground fresh pepper
In a small pot, heat the apple cider vinegar, brown sugar, Gochujang Powder and barbeque sauce until solids are dissolved, about 5 minutes.
Let cool to room temp. Preheat a charcoal or gas grill to medium heat. Wipe the grill with one tablespoon of the vegetable oil to keep salmon from sticking.
Brush the other tablespoon over the salmon filets and season with salt and pepper. Place filets flesh side down on the grill. Cook for 3 minutes or until they release easily from grill, and turn 90 degrees, cooking another 3 minutes. Flip over to skin side, and brush liberally with the gochujang sauce. Place a piece of foil loosely over them to cook evenly. Continue to brush more sauce over periodically, cooking the filets for 7 to 8 minutes more for medium doneness.