Sheet-Pan Salmon and Eggplant With XO Sauce

Updated Sept. 3, 2021

Total Time: 40 minutes

Ingredients

• 1 (4-ounce) can smoked mussels, drained (reserve 2 tablespoons mussel liquid; finely chop half the mussels, reserving the rest for future recipes)

• 1½ pounds Japanese eggplant (5–6 medium), trimmed, halved lengthwise, then crosswise into 1-inch pieces

• ¾ cup safflower or canola oil, divided

• Kosher salt (Diamond Crystal) and freshly ground black pepper

• 1 shallot, finely chopped (about ¼ cup)

• 1 tablespoon minced garlic

• 1 tablespoon minced peeled ginger

• 1 ounce sliced prosciutto (about 2 slices), finely chopped

• 1 tablespoon Shaoxing wine or dry sherry

• 2 tablespoons turbinado sugar

• 1 green Thai chile, seeded and minced

• 1 tablespoon low-sodium soy sauce

• 1 tablespoon oyster sauce

• 1 teaspoon fish sauce

• 4 (6-ounce) skin-on salmon fillets

• Thinly sliced scallions, for garnish

• Steamed rice, for serving (optional)

Preparation

1. Prep mussels and liquid: Drain the smoked mussels, reserving 2 tablespoons of the liquid. Finely chop half the mussels and set aside with the reserved liquid; save the remaining mussels for other dishes (e.g., seafood pasta).

2. Roast eggplant: Preheat oven to 425°F. On a rimmed baking sheet, toss eggplant with 2 tablespoons oil, season with ¼ teaspoon salt and a pinch of pepper, and spread in a single layer (skin side down). Roast until tender and lightly golden, 15 minutes.

3. Make shallot oil base: In a small saucepan, heat ½ cup oil over medium heat. Add the shallot and bring to a gentle simmer. Reduce heat to low and cook, stirring occasionally, until shallot is softened, 3 minutes.

4. Build XO sauce foundation: Add garlic and ginger to the shallot oil. Cook, stirring frequently, until garlic and ginger are lightly golden, 3–4 minutes. Stir in prosciutto and cook until combined, 1 minute. Add Shaoxing wine and simmer 1 minute to evaporate alcohol.

5. Finish XO sauce: Stir in chopped mussels, reserved liquid, sugar, Thai chile, soy sauce, oyster sauce, and fish sauce. Bring to a simmer, then cook, stirring occasionally, until thickened (coats the back of a spoon) and reduced by half, 5 minutes. Yields ~1 cup sauce.

6. Roast salmon with eggplant: Spread ¼ cup XO sauce over the roasted eggplant and push to one side of the baking sheet. Rub salmon with the remaining 2 tablespoons oil and season with salt. Arrange salmon (skin side down) next to eggplant. Roast until salmon is cooked through (145°F internal temp) and eggplant is golden, 10 minutes longer.

7. Serve: Divide salmon and eggplant among plates. Spoon extra XO sauce over salmon, garnish with scallions, and serve with steamed rice (optional).

Notes

• Oil reduction: For a lighter version, use ¼ cup total oil (2 tablespoons for eggplant, 2 tablespoons for salmon) and skip Steps 3–5 (homemade XO sauce).

• XO sauce shortcut: Omit homemade sauce (Steps 1–5) and use ¼ cup store-bought XO sauce (add a drizzle in Step 7).

• Substitutions: Replace prosciutto with smoked bacon or omit for a vegetarian twist; use smoked clams or oysters instead of mussels.

Reviews

• "This is freaking great. I only made the XO sauce. I used half smoked oysters, half smoked scallops. Served it over chicken katsu and noodles. It’s perfect."

• "Terrific dish - easy to make (I used store-bought XO sauce). This is a keeper."

• "Umami bomb! I made it with an entire 3oz tin of smoked baby clams, no prosciutto, and less than half the oil. Served with brown rice and broccolini."

• "Suggestions for omitting prosciutto? The recipe looks excellent."

[Original recipe adapted for clarity and professional cooking standards. Adjustments reflect culinary best practices while preserving flavor profile.]