I prepare salmon like this once a week, tinkering with the toppings. There is minimal cleanup, no splatters, and the fish comes out perfectly cooked. There’s also a good amount of room for error which we love! We picked up this brining method from Cooks Illustrated and it really does help keep the salmon moist! This has a medium heat to it, go easy glaze if you are feeding a very heat sensitive child. Gochujang is available at most grocers these days, but not at Trader Joes.

We served this with cooked white rice and a little kimchi on the side. Green beans can be swapped out for any veg you please - broccoli or snap peas would be good, simply adjust the cooking time accordingly.