Please make this Salmon!

A Gochujang Tahina Salmon that will pump you up about dinner (and lunch the next day if you happen to have leftovers)

After making this salmon half a dozen times for my family I can confidently say that I love to cook it as much as I love to eat it. Loosha helps me throw it together and then gobbles it up with her fingers straight from the oven. Udi and I eat it over rice with a super simple cucumber salad/pickle and a beer. 15 minutes of prep, 15 minutes to cook and you are eating dinner.

The gochujang sauce acts like a sticky glaze and helps coat the salmon in a super luxurious way, while the tahini is oily and rich and adds layers of nutty flavor. The rest of the ingredients balance it all out with sweetness and soy.