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

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-06-03 · Updated 2026-06-03

Tender salmon fillets pan-seared and paired with silky miso-glazed eggplant, finished with a bright sesame-soy dressing for an umami-rich meal. This japanese-inspired seafood ready in about 35 minutes blends (6 oz each) salmon fillets, medium Japanese eggplant, white miso paste into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 420 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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
• 3 tbsp white miso paste
• 2 tbsp mirin
• 2 tbsp soy sauce
• 1 tbsp brown sugar
• 2 tsp sesame oil
• 3 tbsp vegetable oil
• 1 garlic clove, minced
• 1 tsp fresh ginger, grated
• 1 tbsp rice vinegar
• 1 tbsp toasted sesame seeds
• 2 scallions, thinly sliced
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Slice 2 medium Japanese eggplants into 1/2-inch thick rounds. In a bowl, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 2 tbsp soy sauce, and 1 tbsp brown sugar until smooth. Brush this glaze evenly on both sides of the eggplant slices.
2. Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add the glazed eggplant slices and cook for 4-5 minutes per side until caramelized and tender. Remove and keep warm.
3. Step 3: Meanwhile, season 4 salmon fillets with 1 tsp salt and 1/2 tsp black pepper. Heat 1 tbsp vegetable oil in another skillet over medium-high heat. Place salmon skin-side down and sear for 5 minutes until skin is crisp. Flip and cook an additional 3 minutes until salmon is just cooked through.
4. Step 4: In a small bowl, whisk together 2 tsp sesame oil, 1 tbsp soy sauce, 1 tbsp rice vinegar, 1 minced garlic clove, and 1 tsp grated fresh ginger to make the sesame-soy dressing.
5. Step 5: To serve, arrange the miso-glazed eggplant on plates, top with salmon fillets, drizzle with the sesame-soy dressing, and garnish with 1 tbsp toasted sesame seeds and 2 thinly sliced scallions.