I have the perfect recipe if you love Korean cuisine or want to try Korean food. This Paleo Korean Gochujang Salmon is not only Paleo and Whole 30 friendly but also gluten- and soy-free! This recipe takes about 20 minutes total to make. This salmon is like a BBQ upgrade with a bit of Korean spice.

Gochujang Sauce

Gochujang is a fundamental ingredient in Korean barbecue. This thick, spicy paste is made from red chile pepper flakes, sticky rice, fermented soybeans, and salt, which makes any pre-made Gochujang sauce non-Paleo or Whole 30 friendly.

Fortunately, with a few substitutes, you can still enjoy this Korean staple and stay with your Whole 30 or Paleo diet. Some store-bought gochujang paste may still be Whole 30-compliant, so check your labels.

To make your own gochujang paste, you will need dates, gochugaru (Korean red pepper powder), Coconut aminos (soy substitute), Apple cider vinegar, onion and garlic powders, and tomato paste. Add all the ingredients to a blender and blend.

Once you have your paste, mix together honey, the paste, coconut aminos, toasted sesame oil, and fresh ginger in a bowl and whisk together. It adds a sweet, tangy, and spicy flavor to the salmon.

Rice Substitute

If you want to serve this with rice, be my guest. Just know that rice is a grain and will not comply with your Whole 30 or Paleo diet. If you do use rice, use jasmine or Basmati rice. Quinoa and cauliflower rice are Whole 30 substitutes you can use to stay in compliance.

What to Serve With It

You can make this into a bowl if you want and add whatever toppings you wish. I chose cucumbers and avocado. Bell peppers are a great choice as well. However, bell peppers are nightshade vegetables and not compliant with an Autoimmune Diet. Some people may have sensitivities to nightshades, so proceed with caution if you don’t know if have a sensitivity to nightshades. If you make it, comment below and let me know how it was.