Easy Gochujang Salmon Bowls

This gochujang salmon recipe turns simple salmon into a quick Korean-inspired dinner with a sweet and spicy glaze, garlicky vegetables, and a creamy coconut sauce. It's bold, comforting, and ready in about 30 minutes, making it perfect for weeknights when you want something flavorful without extra fuss.

• 2 tablespoons gochujang
• 1 tablespoon low-sodium tamari or soy sauce
• 1 tablespoon maple syrup
• ½ tablespoon rice vinegar
• ½ teaspoon toasted sesame oil
• ½ cup plain coconut yogurt or mayonnaise
• 2 teaspoons water

• 1 ¼ - 1 ½ pounds salmon
• Salt and freshly ground black pepper

• 2 tablespoons neutral vegetable oil (such as grapeseed), divided
• 2 garlic cloves, thinly sliced
• 3 heads baby bok choy, coarsely chopped
• ½ lime
• 1 tablespoon minced ginger
• 8 ounces sliced assorted mushrooms
• 1 tablespoon low-sodium tamari
• 1 teaspoon rice vinegar

• Cooked short grain brown or white rice
• Sliced scallions
• Toasted sesame seeds