Pan-Seared Salmon with Miso-Glazed Eggplant and Scallion Oil
Delicate pan-seared salmon served beside tender miso-glazed eggplant, finished with fragrant scallion oil for a balanced umami dish. This japanese-inspired seafood ready in about 25 minutes pairs (6 oz each) salmon fillets, white miso paste, mirin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.
Ingredients
- 4 (6 oz each) salmon fillets
- 2 medium Japanese eggplant, halved lengthwise
- 3 tbsp white miso paste
- 2 tbsp mirin
- 1 tsp sugar
- 4 tbsp vegetable oil
- 3 stalks scallions, thinly sliced
- 1 tbsp sesame oil
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp mirin, and 1 tsp sugar until smooth; set aside.
- Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium heat. Place 2 halved Japanese eggplants cut side down and cook for 4 minutes until golden brown. Flip eggplants, brush cut sides generously with miso glaze, and cook another 3-4 minutes until tender and caramelized. Remove and keep warm.
- Step 3: Pat dry 4 salmon fillets and season with 1 tsp salt and 1/2 tsp black pepper. In the same skillet, add remaining 2 tbsp vegetable oil and heat over medium-high heat.
- Step 4: Place salmon fillets skin side down and cook for 5-6 minutes without moving until skin is crisp. Flip and cook an additional 2-3 minutes until salmon is just cooked through.
- Step 5: For scallion oil, mix 1 tbsp sesame oil with 3 thinly sliced scallions.
- Step 6: Plate salmon alongside miso-glazed eggplant and drizzle scallion oil over both before serving.
Equipment for this recipe
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Frequently asked questions
How long does Pan-Seared Salmon with Miso-Glazed Eggplant and Scallion Oil take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Pan-Seared Salmon with Miso-Glazed Eggplant and Scallion Oil?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (6 oz each) salmon fillets from drying out.
Can I substitute ingredients in Pan-Seared Salmon with Miso-Glazed Eggplant and Scallion Oil?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pan-Seared Salmon with Miso-Glazed Eggplant and Scallion Oil for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Pan-Seared Salmon with Miso-Glazed Eggplant and Scallion Oil?
Japanese seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
