Go Back

Sticky Gochujang Potato & Lemon Crumb Salmon

A simple yet impressive one-pan dinner featuring juicy salmon topped with a crispy lemon-parsley panko crust, served alongside sticky gochujang potatoes and roasted green beans.
Print Recipe Pin Recipe
Ingredients Method Notes

Ingredients
  

For the Sticky Gochujang Potatoes
  • 6 –8 golden potatoes quartered
  • 2 tbsp gochujang pepper paste
  • 2 tbsp soy sauce
  • 2 tbsp brown rice & mulberry vinegar
  • 2 –3 tbsp honey
For the Lemon-Parsley Crust
  • 1 cup panko breadcrumbs
  • 2 –3 tbsp fresh parsley finely chopped
  • 1 garlic clove minced
  • Zest of 1 lemon
  • 1 tbsp olive oil
  • Salt and black pepper to taste
For the Tray Bake
  • 4 salmon fillets
  • Green beans about 10–12 oz or 300 g, trimmed
  • Olive oil for drizzling
To Serve
  • Fresh lemon wedges
  • Flaky sea salt

Method
 

Prepare the Potatoes
  1. Preheat oven to 375°F (190°C).
  2. In a large bowl, toss the quartered potatoes with the gochujang, soy sauce, brown rice & mulberry vinegar, and honey until evenly coated.
Make the Lemon Crumb Topping
  1. In another bowl, combine the panko breadcrumbs, parsley, garlic, lemon zest, olive oil, salt, and pepper. Mix until evenly coated and crumbly.
Assemble the Tray Bake
  1. Arrange the salmon fillets on a large baking tray.
  2. Scatter the coated potatoes around the salmon.
  3. Tuck the green beans into the empty spaces.
  4. Lightly drizzle the green beans with olive oil.
  5. Press the lemon-parsley panko mixture generously onto each salmon fillet.
Bake
  1. Salmon flakes easily with a fork.
  2. Potatoes are caramelized and fork tender.
  3. Green beans are crisp-tender.
Serve
  1. Finish with a squeeze of fresh lemon juice and a pinch of flaky sea salt before serving.

Notes

Fresh lemon juice squeezed over the salmon just before serving brightens all the flavors.