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

By AislePrompt Editorial · Published 2026-06-18 · Updated 2026-06-18

Crisp-skinned salmon served alongside tender eggplant glazed in savory miso and sautéed sesame greens for a balanced Asian-inspired meal. This Japanese-inspired seafood recipe, ready in about 30 minutes, pairs salmon fillets, Japanese eggplant, white miso paste 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 (6 oz each), skin on salmon fillets
• 2 medium, cut into 1/2-inch slices Japanese eggplant
• 3 tbsp white miso paste
• 2 tbsp mirin
• 1 tbsp soy sauce
• 1 tsp sugar
• 2 tbsp sesame oil
• 2, minced garlic cloves
• 4 cups baby spinach
• 1 tbsp toasted sesame seeds
• 2 tbsp vegetable oil
• 1/2 tsp black pepper

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

Instructions

1. Step 1: In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp soy sauce, and 1 tsp sugar until smooth to create the miso glaze.
2. Step 2: Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add 2 medium sliced Japanese eggplants and cook for 3-4 minutes per side until tender and golden. Brush both sides generously with the miso glaze during the last 2 minutes of cooking. Remove eggplant from skillet.
3. Step 3: Pat dry 4 salmon fillets with skin on and season with 1/2 tsp black pepper. Add remaining 1 tbsp vegetable oil to the skillet and place salmon skin-side down. Cook over medium heat for 5-6 minutes until skin is crisp, then flip and cook 2-3 minutes more until salmon is cooked through.
4. Step 4: Remove salmon and set aside. In the same skillet, add 2 tbsp sesame oil and 2 minced garlic cloves. Sauté for 30 seconds until fragrant, then add 4 cups baby spinach. Cook, stirring frequently, for 2 minutes until spinach is wilted.
5. Step 5: Plate each salmon fillet with a portion of miso-glazed eggplant and sesame garlic spinach, sprinkling 1 tbsp toasted sesame seeds over the greens before serving.