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Air Fryer Gochujang Salmon with Cucumber Salad

Air Fryer Gochujang Salmon with Cucumber Salad is a bold, flavorful dish featuring tender salmon glazed in a sweet and spicy gochujang marinade, paired with a crisp, tangy Korean-style cucumber salad. It’s quick, healthy, and perfect for a balanced, satisfying meal.
Print Recipe

Ingredients

  • 2 salmon fillets
  • 1.5 tbsp gochujang Korean red chili paste
  • 3 garlic cloves minced
  • 1 tbsp soy sauce
  • ½ tbsp honey
  • 2 tsp rice vinegar
  • 1 tsp sesame oil
  • Sesame seeds for garnish

Instructions

  • In a bowl, mix gochujang, garlic, soy sauce, honey, rice vinegar, and sesame oil. Add the salmon fillets and coat them evenly. Cover and refrigerate for at least 15 minutes.
  • Place sliced cucumber in a bowl with salt. Let sit for 15 minutes to draw out moisture. Rinse briefly and pat dry with a paper towel.
  • Add garlic, gochugaru, soy sauce, sugar, and rice vinegar. Toss to combine. Finish with chopped green onions and mix again.
  • Preheat air fryer to 375°F (190°C). Cook marinated salmon for 8–10 minutes, or until internal temperature reaches 145°F (63°C).
  • Serve salmon over a bed of rice, add a side of cucumber salad, and sprinkle sesame seeds on top.
  • Enjoy!