Sheet Pan Gochujang Salmon and Eggplant
September 30th, 2022A Sweet and Spicy Salmon Recipe
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.
Sheet Pan Gochujang Salmon and Eggplant
By Wild Alaskan Company
Prep time
40 minutes
Cook Time
20 minutes
Total time
60 minutes
Yield
2-4 servings
Ingredients
- 2 (6 oz.) portions Coho Salmon
- ¼ cup soy sauce
- 3 tablespoons sugar
- 2 tablespoons sesame oil
- 1 tablespoon salt
- 1 tablespoon sesame seeds
- 2 Japanese eggplant, large dice
- 3 tablespoons agave
- 2 tablespoons gochujang
- 2 tablespoons scallions, chopped, for garnish
- 2 cups cooked white rice for serving
Instructions
1. Preheat oven to 350F.
2. Meanwhile, whisk together soy sauce, sugar, sesame oil, salt, and sesame seeds in a large bowl. Add eggplant and toss to coat. Marinate for 30 minutes.
3. Line a sheet pan with parchment. Reserving marinade, strain eggplant and arrange on one side of sheet pan.
4. Combine agave and gochujang in a small mixing bowl, adding in several tablespoons of reserved eggplant marinade to create a saucy and seasoned gochujang glaze. Discard excess marinade.
5. Arrange salmon skin-side down on remaining side of sheet pan and generously coat with gochujang glaze. Transfer to oven and bake for 7 minutes. Remove the salmon from the oven when fillet flakes easily with a fork, or registers at 120F on an instant-read thermometer at the thickest part. Add an extra minute or two of cook time as needed for desired doneness.
6. Transfer cooked salmon to a serving platter, then return sheet pan to oven to finish cooking eggplant for an additional 7 to 10 minutes, or until tender.
7. Remove eggplant from oven and allow to cool briefly before serving over rice. Garnish with scallions. The meal can also be enjoyed chilled.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.
