Soybean Paste Glazed Salmon, Korean style

Korean soybean paste-glazed salmon (doenjang salmon) is a flavorful and direct dinner. This short recipe combines bold Korean flavors with a touch of sweetness, creating a evenly glazed, tender salmon dish. Serve it with rice, salad, or roasted veggies for a complete and satisfying meal.

We love cooking salmon—it’s savory, and so much easier to handle than other types of fish.

Today, we're sharing a short and direct Korean-inspired glazed salmon recipe that’s steady for busy weeknights. This doenjang-glazed salmon (된장소스 연어구이) uses Korean soybean paste, a staple ingredient traditionally used in soups and stews.

But doenjang is far more versatile! Mixed with a few everyday kitchen staples, it transforms an unfussy salmon fillet into an extraordinary dish with bold, exotic flavors.

If you’re looking to elevate your salmon game with a Korean twist, this recipe is a must-try. For another savory idea, don’t miss our Korean-style blackened salmon tacos!

Ingredients for Soybean Paste Glazed Salmon

• Salmon: Fresh fillets work best for this recipe. Choose skin-on or skinless based on your preference.
• Korean Soybean Paste (Doenjang): The key ingredient of the glaze, it adds bold, savory, and slightly pungent flavors.
• Mayonnaise: Adds creaminess and helps the glaze stick to the salmon.
• Honey: Balances the savory flavors with a touch of sweetness.
• Rice Wine: Enhances flavor and adds a subtle depth to the glaze.
• Parsley: For a fresh, herby touch.
• Hot Sauce: Optional but great for adding a spicy kick to the glaze.

How the dish comes together

Mix soybean paste with mayonnaise, garlic, honey, and parsley. If you like a little heat, add a few dashes of hot sauce.

Place salmon on a greased baking pan and spread the sauce all over on top.

You can prepare the salmon ahead of time and store in the refrigerator for up to 8 hours.

Bake in the preheated 400˚F oven for 15 minutes or so. If your salmon fillet is thick, you will need a bit more time to cook.

Serving Suggestions for soybean Glazed Salmon

We quickly stir-fried some rice with whatever vegetables we had on hand and topped it with the hot, freshly glazed salmon. It was an unfussy, savory dinner with minimal effort.

You can also pair this salmon with steamed rice, a crisp green salad, or roasted vegetables for a well-rounded meal. For a Korean twist, add some kimchi or pickled radish on the side, and don’t forget to drizzle any leftover glaze over your rice or veggies for extra flavor!

If you have leftover salmon after dinner, turn it into this direct salmon fried rice with egg and cabbage the next day.

• Yield: 4
• Prep: 5 minutes
• Cook: 15 minutes
• Total: 20 minutes

Ingredients

• 1 1/2 lb salmon fillet
• 2 tbsp Korean soybean paste (doenjang)
• 1 1/2 tbsp mayonnaise
• 1 tbsp honey
• 1 tbsp sweet rice wine (mirim)
• 1 clove garlic, finely minced
• 1-2 tbsp fresh parsley, finely chopped
• dashes hot sauce, optional

Method

1. Preheat the oven to 400˚F. Grease a baking dish and place salmon fillet; set aside.
2. To make the soybean paste glaze, combine the rest of the ingredients in a small bowl; mix well. Spread the glaze over the salmon.
3. Bake for 15-18 minutes. Adjust the baking time according to the thickness of the salmon fillet. Be careful not to overbake. Serve hot with rice.