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Photo of salmon and root vegetables ready to be roasted




Recipe by Food 52's Joy Cho



1/2 cup gochujang

1/4 cup soy sauce

3 tablespoons honey

2 tablespoons mirin

2 garlic cloves, minced

-In a medium bowl, whisk together all ingredients until combined.

-Place the fish fillets in a large shallow bowl or dish and season both sides with salt and pepper. Pour the gochujang marinade on top. Cover the dish and refrigerate for 30 minutes to an hour.


4x (4 to 5 ounces each) sablefish fillets (thawed, if frozen)

Kosher salt

Freshly ground black pepper

2 cups sliced shiitake mushrooms

2 scallions, diced

Toasted sesame seeds, for topping

Sticky white rice, for serving

-Heat the oven to 400°F. Tear parchment paper into four sheets measuring about 12 by 16 inches.

-Remove the fish from the refrigerator and place each fillet in the middle of a parchment sheet, retaining as much of the marinade as possible.

-Top each fillet with ½ cup of the sliced mushrooms, then drizzle the mushrooms with ¼ of the leftover marinade from the dish. Sprinkle ¼ of the diced scallions on top. Repeat with the remaining fish.

-Fold the parchment over itself lengthwise, then firmly tuck the two ends under each fillet to create a wrapped “package.” Carefully transfer the four parchment-wrapped fillets to a baking sheet (for easy cleanup, line the sheet with parchment or foil first). Double-check that each package is closed.

-Place the baking sheet in the oven and bake for 18 to 20 minutes, until the fillets flake with a fork and are cooked through (gently open one package at 18 minutes and check for doneness, then return to the oven for a few more minutes if needed).

-For the best presentation, place the parchment-wrapped fillets in shallow bowls and allow guests to open their own package at the table. Serve alongside sticky white rice and toasted sesame seeds for sprinkling on top.


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