Korean Salmon & Broccoli Traybake
Korean Salmon & Broccoli Traybake

Korean Salmon & Broccoli Traybake

Elevate your midweek meal with the delicious fusion of Korean spices in this salmon and broccoli traybake – healthy yet indulgent.
Photography: KRIS KIRKHAM

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Total Time
30 Minutes
2 heads of broccoli, cut into bite-sized florets
4 x 225g salmon fillets with skin on
3 spring onions, green parts only, thinly sliced
1 tbsp of sesame seeds
1 tsp of gochugaru (Korean hot pepper flakes)
For The Marinade
3 tbsp of gochujang (Korean hot pepper paste; gluten-free brands are available)
2 tbsp of light soy sauce (gluten-free brands are available)
2 garlic cloves, finely chopped
2 tbsp of sesame oil
1 tbsp of lime juice
Step 1

Preheat the oven to 200°C. Whisk all of the marinade ingredients in a bowl until smooth.

Step 2

Take 2 tablespoons of the marinade and coat the broccoli with it. Then cover the salmon fillets with the remaining marinade. You can allow them to marinate for up to 30 minutes, or start cooking immediately.

Step 3

Place the broccoli on a lightly greased baking tray and put in the oven to bake for about 10 minutes.

Step 4

Take the baking tray out of the oven and add the marinated salmon. Place it all back in the oven and cook until the marinade on the salmon is sizzling hot and the salmon is opaque in the centre. This should only take about 15 more minutes.

Step 5

If the broccoli is ready before you are happy with the doneness of the salmon, transfer it to a serving bowl and keep warm. To check for your preferred doneness, make a small incision into one of the fillets. Sprinkle with the spring onions, sesame seeds and gochugaru to serve.

Curry Guy One Pot by Dan Toombs (Quadrille, £27) is out now. Photography: Kris Kirkham

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