Step 1

Preheat oven to 400F.

Step 2

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.

Step 3

Run your fingers through the salmon to check if there are remaining bones.

Step 4

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.

Step 5

Use the back of a spoon to smother each fillet with about 1 tbsp gochujang glaze over the top and on both sides.

Step 6

Bake about 10 to 14 minutes total. Check after 10 minutes.

Step 7

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.

Step 8

Sprinkle with scallion and sesame seeds, if using.

Step 9

Serve hot or in room temperature with cauliflower fried rice and sauteed shiitake.