Gochujang noodles with salmon. Rich, creamy, and flavor packed, these noodles are the ultimate weeknight indulgence. With perfectly pan-seared salmon and a fiery, silky sauce, this dish hits all the right notes. It’s comforting, satisfying, and ready in just 20 minutes. A flavor bomb you’ll want to make on repeat!
Looking for more comforting recipes that come together in no time? Try my Mongolian beef noodles – quick, flavorful, and oh-so-delicious!

Why you’ll love these creamy Gochujang noodles with salmon
The subtle heat of the Gochujang sauce is absolutely irresistible, and when blended with cream, it’s a match made in heaven! Pair with flavorful pan-seared salmon, and you’ve got yourself a dinner to remember. Top it off with scallions and a squeeze of lime juice… boom! Flavor explosion.
This dish is so easy to make, you’ll find yourself craving it again and again.
Made with just a handful of pantry staples you probably already have, plus a few extras, you’re ready to go. I love it with spaghetti, but you can easily swap in crinkly ramen (ditch the spice packet), stir-fry noodles or udon for an equally delicious result.
The best part? It’s ready in just 20 minutes! Which makes it perfect for a weeknight dinner when you want something quick but totally satisfying.
Follow my step-by-step video or join me on YouTube and let’s make these noodles together!

What is Gochujang?
Gochujang is a thick, red, fermented chili paste from Korea that delivers a perfect balance of spiciness, savory depth and a touch of sweetness. Made from ingredients like Korean chili powder (gochugaru), fermented soybeans, rice, meju powder and salt, it’s a flavor powerhouse.
This versatile paste is a staple in Korean cooking, adding a unique and bold flavor to sauces, marinades, soups and stir-fries. When choosing Gochujang, look for high-quality options with minimal artificial sweeteners.
Typically sold in rectangular plastic tubs, Gochujang is widely available at Asian markets and many mainstream grocery stores. It’s a must-have ingredient to elevate your dishes with an irresistible kick!
Can I sub Gochujang for a chili paste?
If you don’t have gochujang, you can substitute it with sambal oelek or any other chili paste you have on hand. For a closer match to gochujang’s unique flavor, mix the chili paste with a bit of sriracha to add sweetness and balance. Be sure to adjust the spice levels to your taste as you go!

Ingredients for spicy noodles with pan-seared salmon
- Salmon: Choose fillets of similar size and thickness for even cooking. If you love a crispy skin, go for skin-on fillets.
- Noodles: Use what you have – spaghetti, linguine, udon, soba, capellini, egg noodles, or ramen. For a gluten-free option, rice noodles work perfectly.
- Garlic: Fresh garlic adds bold, aromatic flavor to the sauce.
- Gochujang paste: This Korean red pepper paste is the star ingredient, delivering sweet, spicy and savory notes to the dish.
- Heavy cream: Adds richness and makes the sauce irresistibly creamy. You can substitute with full-fat unsweetened coconut milk for a dairy-free option.
- Scallions: Bring a hint of sweetness and a soft texture when cooked.
- Flavor boosters: Low-sodium soy sauce and oyster sauce enhance the depth of flavor.
- Lime juice: Balances the dish with a bright, tangy finish.
- Unsalted butter and olive oil: Essential for searing the salmon and building a flavorful base for the sauce.

Personalize it!
- Just a quick note on texture: these noodles tend to get a bit stickier as they sit (still super tasty!). To bring back that silky finish, add a splash of reserved pasta cooking water when you’re diving in for seconds or leftovers. Don’t forget to save some of that liquid gold!
- What’s amazing about this weeknight wonder is how easy it is to make your own. Swap the salmon for chicken or shrimp, or go vegetarian with sautéed spinach, mushrooms or roasted veggies like broccoli.
- Spice level: I used 2 tablespoons of gochujang paste for a nice kick without it being too spicy. Love the heat? Add another tablespoon! Feeling bold? Throw in 2 more and turn up the fire!
How to store Gochujang noodles and salmon
- Fridge: Store the salmon separately in a sealed container in the fridge for up to 1 day. Keep the noodles refrigerated in an airtight container for up to 3 days. The noodles may become stickier over time, so when reheating, add a splash of reserved pasta water to loosen them up and bring back the sauce’s silkiness.
- Freezer: Freezing this recipe isn’t recommended. The sauce may separate, and the noodles can absorb the sauce, turning mushy.
If you enjoyed this recipe, I’d be thrilled if you could take a moment
to rate and review it below! Sharing any tweaks or modifications you made is super helpful for other readers too. Thanks so much!
Gochujang Noodles with Salmon
Ingredients
- 12 ounces noodles
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 4 skinless salmon fillets
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp sweet paprika
- 1 tsp garlic powder
- 4 garlic cloves - minced
- 2 tbsp low sodium soy sauce
- 2 tbsp oyster sauce
- 2 tbsp Gochujang sauce - more or less to taste
- 4 scallions - chopped
- ½ cup heavy cream
- lime juice
Instructions
- Get your prep done before you start cooking: Bring a large pot with salted water to a boil.
- Pat the salmon fillets dry. Season both sides with salt, pepper, paprika and garlic powder.
- Mince the garlic cloves and chop the scallions.
- Add noodles to the pot with boiling water, cook al dente according to package directions. When ready, drain, reserving some of the cooking water.
- Heat oil and butter over medium high in a nonstick skillet. Add salmon fillets and sear 3 minutes per side. Remove from skillet.
- Reduce heat to medium low and add garlic. Sauté for 1 minute. Stir in soy sauce, oyster sauce and Gochujang sauce. Next, stir in scallions (reserve some for topping).
- Pour in cream and bring to a simmer. Toss in noodles. Add a splash of cooking water to loosen the sauce.
- Add salmon back to the skillet, top with scallions and sprinkle with lime juice. Serve!
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