Dinner

Miso Glazed Salmon with Coconut Rice Recipe

BySophie Carsel December 27, 2025December 27, 2025

Introduction

Miso Glazed Salmon with Coconut Rice is a flavorful and elegant dish that combines tender, savory salmon with creamy, fragrant rice. This recipe balances sweet, salty, and umami tastes, making it a perfect weeknight dinner or special occasion meal.

The image shows a white round plate filled with a bed of fluffy white rice covering the entire base of the plate. On top of the rice lies a large, rectangular piece of grilled salmon with a shiny, caramelized glaze. The salmon has dark grill marks across its surface, giving a slightly charred look around the edges. Sliced green onions are scattered on top of the salmon and a few pieces lay on the rice, adding a fresh green color contrast. The plate is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 Salmon Fillets
1 cup Jasmine Rice
14 fluid ounces Coconut Milk
1 teaspoon Granulated Sugar
4 teaspoons Sesame Oil
1 bunch Scallions
1 tablespoon Fresh Ginger, grated
1/4 cup Shinshu Style White Miso
1/4 cup Mirin
2 tablespoons Low-Sodium Soy Sauce
1 tablespoon Rice Vinegar
1/2 teaspoon Gochujang

Instructions

Step 1: In a small saucepan, combine white miso, mirin, soy sauce, 2 teaspoons sesame oil, rice vinegar, grated ginger, and gochujang. Bring the mixture to a simmer over medium-high heat, then remove from heat and let cool to room temperature.
Step 2: Place the salmon fillets on a sheet pan lined with aluminum foil. Brush the cooled miso glaze evenly over the salmon. Refrigerate and marinate for 30 minutes.
Step 3: Rinse the jasmine rice by swishing it in a large bowl of cold water, draining the cloudy water, and repeating until the water runs clear (about 5-6 times).
Step 4: In a saucepan, bring coconut milk, granulated sugar, and 2 teaspoons sesame oil to a gentle simmer over medium-high heat, being careful not to boil. Reduce heat to low, add the rinsed rice, stir once, cover with a lid, and cook for 15 minutes.
Step 5: Fluff the rice with a fork, cover it again, and let it steam off heat for about 10 minutes to finish cooking.
Step 6: Move the oven rack to the top position, about 4 to 6 inches from the heat source, and preheat the broiler for 3 minutes.
Step 7: Place the marinated salmon, skin side down, on a foil-lined sheet pan. Broil for 7 to 10 minutes until the exterior is caramelized and the salmon is slightly opaque in the center, adjusting time based on thickness and distance from the broiler.
Step 8: Serve the miso-glazed salmon over the fragrant coconut rice. Garnish with chopped scallions and enjoy immediately.

Tips & Variations

For extra flavor, add a squeeze of fresh lime over the salmon before serving.
Use brown jasmine rice for a nuttier texture, but increase cooking time accordingly.
If you prefer less heat, reduce the gochujang or omit it altogether.

Storage

Store leftover salmon and rice separately in airtight containers in the refrigerator for up to 2 days. Reheat gently in the oven or microwave to avoid drying out the fish. Coconut rice can be refreshed with a sprinkle of water before reheating to keep it moist.

How to Serve

The image shows a white plate filled with a bed of fluffy white rice that covers about two-thirds of the plate. On the right side, a large, grilled salmon fillet with dark grill marks and a shiny, caramelized glaze lies on top of the rice. The salmon has a rich orange-brown color with slightly charred edges. Thin slices of green onion are scattered on both the salmon and the rice, adding a fresh touch of green. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of fish for this recipe?

Yes, firm fish like cod or halibut work well with the miso glaze and broiling method, but cooking times may vary depending on thickness.

Is it necessary to marinate the salmon for 30 minutes?

Marinating for 30 minutes allows the flavors to penetrate the fish, but if you’re short on time, even 10-15 minutes will add some flavor before cooking.