This spicy salmon recipe uses gochujang — a Korean red pepper paste — to add sweet heat to fillets of baked salmon. Soy-marinated Japanese eggplant is baked alongside the fish, making this a sheet pan salmon dinner that’s a wonderful option on a busy weeknight. This gochujang salmon recipe is also quite versatile: I love it hot, cold or at room temperature. And it’s even better when served over some sticky rice and vinegary cucumbers!
Substitution note: Japanese eggplant tends to be relatively sweet and tender, which is why it's a great option for this quick sheet pan salmon dinner. However, if you can't find Japanese eggplant at your local market, any variety of eggplant can be substituted. Choose small-to-medium eggplants so that you're getting the sweetest, most tender produce available.
As for gochujang, there's not an exact substitute for it, as it has a unique flavor that's sweet, smoky, and spicy. However, if you're not able to find it at the grocery store, don't be afraid to substitute another chili paste in this recipe. Use your taste buds to guide you, adding a pinch of sugar as needed to get a nice balance of heat and sweetness — the chili paste you use to season the salmon should have an appetizing spice that's mellow enough to taste on its own.
About Chef Amanda Elliot:
Amanda Elliott is the chef/owner of Beet Box and Belly in Columbia, Missouri. She is also a freelance recipe developer sharing recipes centered on the idea of the communal table and embracing the heritage of food through travel.