Serves: 4

Why this spice: Collected Foods Korean Chili (Gochugaru) delivers clean, fruity chile heat that caramelizes under the broiler with a touch of sweetness.

Ingredients

• 4 salmon fillets (about 6 oz each)
• 1 1/2 Tbsp Collected Foods Korean Chili (Gochugaru)
• 1 Tbsp soy sauce or tamari
• 1 Tbsp honey or maple
• 1 Tbsp neutral oil
• 1 tsp grated ginger
• 1 garlic clove, grated
• Sesame seeds, scallions, and rice for serving

Directions

1. Heat broiler on high with a rack 6 inches from heat. Line a sheet pan.
2. Whisk Korean Chili (Gochugaru), soy, honey, oil, ginger, and garlic. Pat salmon dry and coat the tops.
3. Broil 6–8 minutes until the glaze bubbles and salmon is just opaque in the center.
4. Rest 2 minutes. Top with sesame and scallions; serve over rice.

Gochugaru browns fast under the broiler — if the glaze darkens early, drop the pan one rack lower.