Pan-Seared Salmon with Miso-Glazed Eggplant and Sesame

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

Tender salmon fillets pan-seared to a crisp golden brown, served alongside miso-glazed eggplant slices sprinkled with toasted sesame seeds for a savory umami-rich dinner. This Japanese-inspired seafood recipe, ready in about 30 minutes, pairs salmon fillets, skin on, salt, black pepper 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 "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, skin on
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp vegetable oil
• 1 large eggplant, cut into 1/2-inch thick rounds
• 3 tbsp white miso paste
• 2 tbsp mirin
• 1 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp toasted sesame seeds
• 2 stalks green onions, sliced

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

Instructions

1. Step 1: Pat dry 4 salmon fillets (6 oz each) and season both sides with 1 tsp salt and 1/2 tsp black pepper.
2. Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Place salmon fillets skin side down and cook for 5-6 minutes until skin is crisp and golden.
3. Step 3: Flip the salmon and cook for 2-3 more minutes until the salmon is just cooked through. Remove and keep warm.
4. Step 4: Meanwhile, in a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp soy sauce, and 1 tbsp honey until smooth.
5. Step 5: Heat another skillet over medium heat. Add the 1 large eggplant cut into 1/2-inch rounds and cook for 3 minutes per side until soft.
6. Step 6: Brush the miso glaze onto both sides of the eggplant slices and cook for another 1-2 minutes per side until caramelized and slightly sticky.
7. Step 7: Plate the salmon fillets alongside the glazed eggplant. Sprinkle 1 tbsp toasted sesame seeds and 2 sliced green onions over the eggplant before serving.