Crisp Pan-Seared Salmon with Miso-Glazed Eggplant

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Salmon fillets with a golden crust paired with tender eggplant glazed in a savory miso sauce, creating a delicious umami-rich dish. This Japanese-inspired seafood recipe, ready in about 25 minutes, pairs salmon fillets, Japanese eggplant, white miso paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 370 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Japanese cuisine 370 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

4 pieces (6 oz each) salmon fillets
2 medium, sliced into 1/2-inch rounds Japanese eggplant
3 tbsp white miso paste
2 tbsp mirin
1 tbsp soy sauce
1 tbsp sake
1 tsp sugar
3 tbsp vegetable oil
1 tsp, toasted sesame seeds
2, thinly sliced scallions

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp soy sauce, 1 tbsp sake, and 1 tsp sugar until smooth to create the miso glaze.
Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add the 2 sliced Japanese eggplants and cook for 3-4 minutes per side until tender and golden. Remove eggplant and brush each piece generously with the miso glaze. Set aside and keep warm.
Step 3: Wipe the skillet clean and add 1 tbsp vegetable oil. Pat dry 4 salmon fillets and season skin with salt. Place salmon skin-side down and cook for 5-6 minutes without moving until skin is crisp and golden. Flip and cook an additional 2 minutes until just cooked through.
Step 4: Serve salmon atop the miso-glazed eggplant slices, garnished with 1 tsp toasted sesame seeds and 2 thinly sliced scallions for a fragrant finish.