Kamado Joe Recipes | Gochujang Glazed Salmon

Ingredients
1 each 1lb Verlasso Salmon Fillet (tail piece if possible)
2 tbsp Gochujang Glaze
2 pinches Kosher Salt
1 pinch Black Pepper
1 tbsp Oil
12 oz Forbidden Dragon Noodle Salad
1/3 cup White Miso (Ingredients for Gochujang Glaze)
1/4 Cup Tamari (Gluten Free Soy Sauce)
1/4 Cup Maple Syrup
1/3 Cup Sambal Oelek
4 cloves Garlic
1/4 cup water (to thin)
1 tbsp Pickled Ginger Juice

Instructions
1. Stabilize your grill at 450F. Set your half moon cast iron griddle to the highest setting of the divide and conquer system and leave the other side open. Using the ash tool, drag the coals directly under the cast iron plate and let it come to temperature.

2. Slightly oil your griddle and season the presentation side of your salmon with salt and pepper (the presentation side is the side that was filleted from the bone).

3. Place presentation side of the fish down on the lower grill grate.

4. After 2 minutes flip the salmon.

5. Allow the fish to cook for 1.5 more minutes depending on the size of your salmon. You are looking for an internal temperature of 125F then top the fish with the Gochujang Glaze.

6. Insert your temperature probe into the thickest part of the fish until the fish is medium or until it reaches the desired internal temperature. USDA recommends an internal temperature of 145F. (We recommend pulling the salmon around 130F).

7. Once the desired internal temperature has been met, using a fish spatula, slide the glazed fish onto the presentation plate, directly on top of the dragon noodle salad.

8. Optional: Garnish with pickled ginger slices, scallion and sweet red Peruvian peppers.

9. Optional: The salad and salmon make great filler for Bibb lettuce wraps for a plat on tacos.

10. Combine all ingredients for Gochujang Glaze in a food processor and blend.

[dtbb]

Thanks for the recipe and grilling instructions. BTW, it's pronounced "go-chew-jang" or ""go-ch-jng".

[Argros]

How do I get that Kamado Joe Yeti backpack cooler?!

[nsgibson]

I usually am a bit more careful throwing everything around since I also clean the grill! Lol

[commishbsc]

Just made this- I kept pouring Brandy over everything- fire wouldn’t stay burning for some reason, so my glaze was much more wet than it looked in the video- didn’t matter was still really good, prob a bit more spicy (also- didn’t have any pickled ginger juice - so just added a tad more water and about a teaspoon dried/minced ginger as a substitute)

[robmetzger]

Beautiful recipe. If I tried that at home, I would most likely burn my deck down, because most of that brandy would be in me belly!