Gochujang-Glazed Foil-Baked Salmon

This Korean-style foil-baked salmon with gochujang sauce is quick and easy for a weeknight lunch or dinner. Packed in individual foil packets, it takes less than 30 minutes to prepare tender, juicy salmon that’s full of flavor.

This foil-baked salmon features a simple, balanced gochujang sauce with mild heat and a sweet-savory finish. You can prepare the sauce ahead of time or assemble complete foil packets a day in advance, then cook them in an air fryer or oven when you’re ready. The foil method steams the fish gently, keeping it moist and flavorful.

If you enjoy easy Asian-inspired weekday meals, try pairing this salmon with simple sides such as a spicy Korean BBQ chicken rice bowl, japchae (Korean glass noodle stir-fry), crispy General Tso’s tofu, or quick kimchi chili oil ramen.

Ingredients

Please scroll to the recipe card below for full ingredient quantities and the printable recipe.

For the gochujang sauce

• Gochujang – Korean fermented red pepper paste; the primary flavor base.
• Shaoxing rice wine – A splash helps neutralize any fishiness and adds depth.
• Granulated sugar – Balances the heat and saltiness; swap for another sweetener if desired.
• Soy sauce – Use regular or low-sodium.
• Sesame oil – Toasted sesame oil brings a nutty aroma.
• Fresh garlic – Minced or grated for brightness.
• Green onion – Finely sliced for both sauce and garnish.
• Cracked black pepper

For the salmon foil packets

• Salmon fillets – Skin-on or skinless both work. Skin-on tends to stay juicier because of the higher fat content; recipe timing is based on two 7–8 oz fillets about 1½ inches thick.
• Prepared gochujang sauce – The flavor-packed topping for each fillet.
• Bok choy (optional) – Quartered baby bok choy makes a classic Asian side that steams nicely in the foil.
• Shimeji mushrooms (optional) – Or any mushrooms you prefer; they soak up the sauce beautifully.
• Steamed white rice (optional) – Perfect for mopping up sauce; multigrain rice works well too.
• Salt – A light pinch to season each fillet before saucing.
• Green onion and furikake (optional garnish)

Best kind of salmon for foil baking

You can use either skin-on or skinless salmon. We prefer skin-on because the fat under the skin helps keep the fillet moist during baking. If you don’t want to serve the skin, leave it on while baking and remove it before serving by sliding a fork or knife between the flesh and skin.

While wild-caught salmon has a great flavor, fattier farmed salmon tends to remain juicier when baked and is more forgiving if slightly overcooked.

Instructions

How to make the gochujang sauce

Combine all sauce ingredients in a bowl and whisk until smooth. The sauce can be made ahead and refrigerated for 1–2 weeks in an airtight container.

To assemble and bake the foil packets

1. Preheat your air fryer or oven to 400°F. Cut two sheets of heavy-duty aluminum foil about 16–18 inches long.
2. Place each salmon fillet onto the center of a foil sheet, skin side down if applicable. Divide the vegetables between the two sheets and arrange next to the salmon.
3. Season each fillet lightly with a pinch of salt. Spoon the prepared gochujang sauce evenly over the top of each fillet.
4. Fold the foil sides up and seal to form a packet, then fold the ends toward the center to fully enclose the fish.
5. Place packets seam-side up in a single layer in the air fryer basket or on a sheet pan for the oven. Cook 20–25 minutes in the air fryer or until internal temperature reaches about 125°F; residual heat carries it to 130°F. For thinner fillets, reduce cooking time accordingly.
6. Carefully open the packets, transfer to plates or serve in the foil, and garnish with sliced green onions and furikake. Serve with steamed rice if desired.

Mix and match the sides

Bok choy and mushrooms are convenient and classic pairings, but feel free to use broccoli, broccolini, green beans, carrots, kale, or any vegetables you have on hand. Most hold up well to the steaming that happens inside the foil.

Recipe tips

• Lightly oil the skin or foil: Prevent sticking by brushing a little neutral oil on the fish skin or the foil surface.
• Preheat the air fryer or oven: A hot starting temperature produces even results and accurate timing.
• Cook in a single layer: Don’t stack packets—space them so heat circulates evenly.
• Adjust for thickness: Timing is based on 7–8 oz fillets about 1½ inches thick. Add a few minutes for thicker pieces and reduce time for thinner fillets.

Bake in the oven if needed

To make larger quantities, bake the foil packets on a sheet pan in a 400°F conventional oven. If using a convection oven, check the salmon 4–5 minutes earlier than the times listed.

Make ahead and storage

You can prepare the gochujang sauce in advance (keeps 1–2 weeks refrigerated). Assemble foil packets the evening before and refrigerate until ready to cook. After cooking, cool leftovers to room temperature, store in an airtight container with the pan juices, and refrigerate for up to 3–4 days.

FAQ

If you make this recipe, tag your photos with #twoplaidaprons — we’d love to see your results!

📖 Recipe