Honey-Sesame Glazed Salmon with Roasted Eggplant and Tahini Sauce

By AislePrompt Editorial · ·

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 drafted and published.

Oven-roasted salmon brushed with a honey and sesame glaze, served alongside smoky roasted eggplant drizzled with creamy tahini sauce. This Middle Eastern Hanukkah recipe, ready in about 45 minutes, pairs salmon fillets, honey, and soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 "Build a week of meals around this recipe" 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: 15 min Cook: 30 min Serves 4 Middle Eastern cuisine 420 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Sheet pans that don’t warp in a hot oven → Best Sheet Pans in 2026: Top 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 Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 400°F. Place 1 large diced eggplant onto a baking sheet. Drizzle with 3 tbsp olive oil, season with 1 tsp salt and 1/2 tsp black pepper, and toss to coat. Roast for 25 minutes, stirring halfway, until tender and browned.
  2. Step 2: While eggplant roasts, whisk together 3 tbsp honey, 2 tbsp soy sauce, and 1 tbsp sesame oil in a small bowl. Place 4 salmon fillets on a lined baking sheet and brush each with half of the honey-sesame glaze.
  3. Step 3: Roast salmon in the oven alongside eggplant for 12-15 minutes until salmon flakes easily with a fork.
  4. Step 4: Meanwhile, whisk 1/4 cup tahini, 2 tbsp lemon juice, 3 tbsp water, 1 minced garlic clove, and 1/2 tsp salt in a bowl until smooth and creamy. Add more water if needed to reach drizzling consistency.
  5. Step 5: Serve salmon fillets with roasted eggplant on the side, drizzled generously with tahini sauce.

Related recipes