Follow the paleo gochujang recipe instructions to blend until smooth. Stir-in ginger, garlic, coconut aminos, and sesame oil. Mix well and set aside in a bowl.
Run your fingers through the salmon to check if there are remaining bones.
In a large baking sheet pan, line with parchment paper. Pat dry the fillets and place them skin side down and with some space in-between.
Use the back of a spoon to smother each fillet with about 1 tbsp gochujang glaze over the top and on both sides.
Bake about 10 to 14 minutes total. Check after 10 minutes.
The bake time will depend on the thickness of the fish. You can use a fork to gently flake the layers of flesh in the thickest part of the fish. The salmon should be opaque and easy to flake with a fork. For people who prefer medium-rare, look for a slightly pink/rare center.
Sprinkle with scallion and sesame seeds, if using.
Serve hot or in room temperature with cauliflower fried rice and sauteed shiitake.
If you pair the dish with shiitake, saute thinly sliced shiitake with 1.5 tbsp oil with 2 pinch of salt, 2 to 3 dashes of coconut aminos, and a small dash of toasted sesame oil until the mushrooms are soft, about 3-4 minutes.How long is cooked salmon good for in the fridge?
I recommend eating the cooked salmon within 2 days. You can reheat it, without the skin, in a microwave or over a stovetop.
How long to bake salmon in the oven?
One thing to remember is to not over bake it.
The bake time depends on the thickness. For every 1-inch thick fillet, you’ll need about 10 minutes of baking time. For example, for 1.5-inch thick fillets, you’ll need about 14-15 minutes of baking time, depending on the temperature of the oven.
Wild salmon contains less fat than farm-raised so you’ll want to watch the salmon more closely as it’s easier for it to dry out in the oven.
You can use a fork to gently flake the layers of flesh in the thickest part of the fish. The salmon should be opaque and easy to flake with a fork. For people who prefer medium-rare, look for a slightly pink/rare center.
If you want to be more exact, use an instant-read thermometer and insert it into the thickest part of the salmon. 130F will give you a slightly rare center, 140F for medium, 145F is the USDA recommended minimum temperature, above 145F the fish is overdone and will taste dry.
After you remove the salmon from the oven, the fish will continue to “cook” as it rests. To prevent it from overdone, remove the salmon early (for example: between 135-140F) and cover the salmon with foil and let it rest for about 5 minutes. The temperature will come up to 145F.