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Miso Glazed Salmon with Coconut Rice

Miso Glazed Salmon with Coconut Rice- the perfect balance of savory and sweet with juicy broiled salmon, stir fried veggies, and fragrant coconut rice.

January 5, 2021 by Nicole Collins

Kitchen staples.

The things that you have in your fridge/freezer/pantry at all times.

What falls on that list for you?

As someone with two freezers and two pantries, that list is pretty long for me.

What can I say? I like to be prepared!

And let me tell you, my food hoarding tendencies have certainly come in handy during this pandemic. I'm able to go 3-4 weeks without grocery shopping these days, and that certainly feels very safe and responsible of me. But in reality, it's kind of fun digging through what you've got hiding in the back of the freezer to see what kind of new and creative meal you can whip up for dinner.

As far as proteins go, there are 2 things that you will ALWAYS see in my freezer: shrimp and salmon. I keep these two types of seafood on hand 24/7 for a couple of reasons. 1. They're my top two favorite proteins. And 2. They're easy to thaw and cook fairly quickly on those days that you didn't plan ahead but you want something totally delicious.

Well, today's recipe was mostly a total pantry pull for me. Besides the veggies that I found on their last leg in my freezer, this recipe comes together with ingredients that I almost always have on hand!

So today, we're making Miso Glazed Salmon with Coconut Rice!

First of all, let me just say YUM! This plate of food is so simple, but it packs soooo much flavor! I would eat this salmon bowl every day if I could!

Let's talk about our salmon first. We're going to make a quick marinade using some white miso paste, a little coconut milk, some soy sauce, some honey, some mirin, and a splash of rice vinegar. Now, miso paste is a fermented soy bean paste, and it's VERY savory and salty. You can typically find different colors of miso paste in the refrigerated section of the grocery store (white, yellow, red). Generally, the darker the miso paste, the stronger the flavor. I prefer white miso paste of this recipe, because it pairs really nicely with our delicate fish. But, you can substitute a different color paste in a pinch.

Once we have our salmon marinade whisked together, we're going to pour it over our salmon, give it a gentle massage, then let it sit in the fridge for about a half hour so the marinade has some time to do it's job and flavor our fish.

While the fish marinates, we can work on our coconut rice. It's as simple as adding a little coconut milk, coconut water, jasmine rice and a pinch of salt to a saucepan. Let it cook until the rice is perfectly fluffy, and that's it! We're using such a small amount of coconut water that you can sub out regular water if you need to. But, I totally recommend getting coconut water, and using any leftovers in a breakfast smoothie!

The final component of our dish is our stir fried veggies. When the fish is done marinating, we'll pop it in under the broiler for just a few minutes until it's perfectly caramelized on the outside and juicy on the inside. So, we can have our veggies cooking while the fish cooks. All we need is some broccoli slaw, shiitake mushrooms, snap peas, and green onion. Saute the veggies in a little sesame oil mixed with canola oil until they get just a little bit of browning on them, season them with a splash of soy sauce, and our veggies are finished!

To serve, we'll spoon our rice into a bowl, top it with our stir fried veggies, then lay a piece of our perfectly cooked salmon right on top. Talk about a perfect quick and easy meal!

When we finally take a bite, there's an explosion of flavor in our mouths. The rice is slightly sweet, perfectly fluffy, and lightly fragrant. The veggies are nice and savory, they're slightly caramelized, but they still have a nice crunch to them. And, the fish. Oh, the fish. The salmon is sweet and sticky and savory and crispy on the edges and juicy on the inside and just absolute perfection all around. Get all of those elements in one bite, and your tastebuds will be jumping for joy!

And the best part, basically all of the ingredients that I used for this dish are fridge/freezer/pantry staples. So, you can whip up this dish on a whim whenever you want!

Ok, everyone! I can't wait to hear what you think of this one! Make sure you tag me on Instagram if you make it!

Enjoy, and let's eat!


Miso Glazed Salmon with Coconut Rice

Serves: 2 Print


For the Miso Glazed Salmon:

  • 2 tbsp white miso paste

  • 2 tbsp honey

  • 1 tbsp soy sauce

  • 1 tbsp mirin

  • 1 tbsp coconut milk

  • ½ tbsp rice vinegar

  • 2 6oz salmon filets, skin removed

  • sesame seeds, for garnish

  • cooking spray

For the Coconut Rice:

  • ½ cup coconut milk

  • ¼ cup coconut water (or plain water)

  • ½ cup jasmine rice

  • ¼ tsp salt

For the Veggies:

  • 1 tbsp canola oil

  • 1 tsp sesame oil

  • 1 cup shiitake mushrooms

  • 1 cup broccoli slaw

  • 1 cup snap peas

  • 3 green onions, chopped

  • 1 tbsp soy sauce

  • pepper, to taste


  1. Marinate the salmon: To a mixing bowl, add miso paste, honey, 1 tbsp soy sauce, mirin, coconut milk, and rice vinegar. Whisk well until smooth and fully combined. Place salmon filets in a resealable freezer bag. Pour marinade over the salmon, gently massaging to make sure the salmon is completely coated. Remove the air from the bag, and seal. Place salmon in the refrigerator for 30 minutes to marinate.

  2. Make the coconut rice: In a medium saucepan over medium high heat, bring coconut milk and coconut water to a simmer. Add rice and ¼ tsp salt. Bring back to a simmer, reduce heat to low, and cover for 15 mins. After 15 mins, turn off the burner, and let the rice continue to sit on the burner for 5 more mins. Remove from burner, let sit for another 5 mins, and fluff rice with a fork. Set aside.

  3. Meanwhile, make the veggies: Heat canola oil and sesame oil in a non stick skillet over medium high heat. Add shiitakes, and saute for 4-5 minutes until they start to brown. Add broccoli slaw, green onions, and snap peas. Cook for another 4-5 mins, stirring occasionally, until the peas start to soften just slightly. Add 1 tbsp soy sauce and a pinch of pepper, to taste. Stir to fully combine, and cook for another 2-3 mins. Set aside.

  4. Finish the salmon. Preheat the oven to broil with a rack 6 inches from the broiler. Line a baking sheet with aluminum foil, and spritz with cooking spray. Remove salmon from marinade, and place on prepared baking sheet. Broil for 8-10 minutes until the salmon is fully cooked through, and the internal temperature reaches 145 degrees.

  5. Assemble the plate: Divide rice evenly between 2 plates. Top each plate with veggies, evenly divided, and 1 piece of salmon. Garnish with sesame seeds, if desired. Serve!

Recipe notes:

*You can use regular water instead of coconut water in the rice if you'd like. The coconut water just adds even more coconut flavor to the rice.

*Miso paste is a fermented soybean paste. It's very savory and salty. You usually find it in the refrigerated section of the grocery store near the wonton wrappers. Miso paste generally comes in red, yellow, and white. The darker the color, the more intense the flavor. I prefer white miso for this because it's a little softer of a flavor. You could substitute other colors, if you prefer.

*I love using broccoli slaw as a shortcut ingredient, because all of the work is done for us and we usually get 3 veggies for the price of one. You can find bagged broccoli slaw mix in the produce section of most grocery stores. It's typically a mix of broccoli stalks, cabbage, and carrot, and it's delish! I love using it as a coleslaw replacement mix, and it works perfectly in this stir fry situation. But, feel free to chop up your own broccoli, cabbage, and carrots if you really REALLY want to.


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