Pan-Seared Salmon with Miso-Glazed Eggplant and Scallion Rice
Tender pan-seared salmon served alongside silky miso-glazed eggplant and fragrant scallion-infused steamed rice. This japanese-inspired seafood (gluten free) ready in about 35 minutes pairs (6 oz each) salmon fillets, divided salt, divided black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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 pieces (6 oz each) salmon fillets
- 1 tsp, divided salt
- 1/2 tsp, divided black pepper
- 2 tbsp olive oil
- 2 (about 1 lb total), cut into 1/2-inch thick slices small eggplants
- 3 tbsp white miso paste
- 2 tbsp mirin
- 1 tbsp sake
- 1 tsp sugar
- 3 cups cooked jasmine rice
- 1/2 cup scallions, thinly sliced
- 1 tsp sesame oil
Instructions
- Step 1: Pat dry 4 salmon fillets and season evenly with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Place salmon skin-side down and cook for 4-5 minutes until the skin is crispy, then flip and cook another 3-4 minutes until just cooked through. Remove and keep warm.
- Step 2: In the same skillet, add 1 tbsp olive oil and heat over medium heat. Arrange 2 sliced eggplants (1/2-inch thick) in a single layer and cook for 3 minutes per side until softened and golden.
- Step 3: In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp sake, and 1 tsp sugar until smooth. Brush the miso glaze generously over both sides of the cooked eggplant slices, then cook for an additional 2 minutes per side until the glaze is caramelized and sticky.
- Step 4: In a medium bowl, combine 3 cups cooked jasmine rice, 1/2 cup thinly sliced scallions, 1 tsp sesame oil, and a pinch of salt. Mix gently to incorporate and fluff the rice.
- Step 5: To serve, plate a portion of scallion rice topped with a salmon fillet and 2-3 slices of miso-glazed eggplant alongside. Garnish with additional scallions if desired.
Frequently asked questions
How long does Pan-Seared Salmon with Miso-Glazed Eggplant and Scallion Rice take to make?
Total time is about 35 minutes (10 min prep + 25 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 Rice?
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 Rice?
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 Rice 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.
Is Pan-Seared Salmon with Miso-Glazed Eggplant and Scallion Rice gluten free?
Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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