Pan-Seared Salmon with Miso-Glazed Eggplant and Sesame Dressing

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

A delicate pan-seared salmon served alongside tender miso-glazed eggplant, finished with a nutty sesame dressing for an elegant yet simple meal. This Japanese-inspired game-day recipe, ready in about 40 minutes, pairs salmon fillets, eggplant, white miso paste 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
• 1 medium, cut into 1/2-inch slices eggplant
• 3 tbsp white miso paste
• 2 tbsp mirin
• 1 tbsp soy sauce
• 2 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tsp honey
• 1 tbsp toasted sesame seeds
• 2, thinly sliced green onions
• 2 tbsp canola oil
• 1 tsp salt
• 1/2 tsp black pepper

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 400°F. Arrange 1 medium cut eggplant slices on a baking sheet. In a small bowl, whisk 3 tbsp white miso paste, 2 tbsp mirin, and 1 tbsp soy sauce until smooth. Brush the miso glaze generously over the eggplant slices.
2. Step 2: Roast the eggplant in the preheated oven for 20 minutes until tender and caramelized at the edges.
3. Step 3: Meanwhile, heat 2 tbsp canola oil in a large nonstick skillet over medium-high heat. Season 4 salmon fillets with 1 tsp salt and 1/2 tsp black pepper. Place salmon skin-side down and cook for 4-5 minutes until the skin is crisp.
4. Step 4: Flip the salmon and cook for an additional 3 minutes until just cooked through.
5. Step 5: In a small bowl, whisk together 2 tbsp sesame oil, 1 tbsp rice vinegar, and 1 tsp honey to make the dressing.
6. Step 6: Plate the salmon with the roasted miso eggplant slices, drizzle with sesame dressing, then sprinkle with 1 tbsp toasted sesame seeds and 2 thinly sliced green onions before serving.