Looking for a quick, healthy dinner that’s anything but boring? This miso ginger salmon with coconut rice is one of my favorite 30-minute meals that’s full of flavor and totally nourishing.
A high-protein dinner perfect for spring, summer, or anytime the craving hits—it’ll quickly become a favorite of yours too.
Nourishing & Flavor-Packed: Miso Ginger Salmon with Coconut Rice
I’ve been a mom to my sweet Hayes for almost a year now (time is flying!), and I can’t tell you how much I appreciate easy weeknight meals on those extra busy days.
If you’ve followed me for a while now, you know I tend to be more of a meat-based protein girlie, but I really do love a good fish dish too. I’ve even jumped on the sardine train recently (I wrote a post about how to eat more sardines HERE).
But I digress—and now need to take a moment to talk about this heavenly miso ginger glaze, you guys. It’s savory, slightly sweet, and perfectly balanced with the deliciously creamy coconut rice.
Whether you’re gluten-free, dairy-free, or just want a new healthy salmon dinner in your rotation, this quick and easy recipe is guaranteed to hit. Light, satisfying, and made with real, good-for-you ingredients—doesn’t get any better.
Why You’ll Love This Easy Miso Salmon Recipe
Not only is this easy miso ginger salmon recipe a weeknight lifesaver, but it also comes with some solid health perks. And as a registered dietitian, I’ll forever feel like it’s my duty to share those perks with you.
For starters, wild-caught salmon is packed with omega-3s to support brain and heart health, while miso paste and fresh ginger add gut-friendly and anti-inflammatory benefits.
The full-fat coconut milk makes the rice extra creamy without any dairy, and coconut aminos keep it soy-free but still rich in that umami flavor (aka my now go-to coconut rice recipe).
To sum it up, this is the kind of meal that feels indulgent but leaves you nourished & energized — perfect for post-workout fuel or a cozy night in. Hope you love it! Let me know what you think below.
INGREDIENTS YOU’LL NEED:
- Wild-caught salmon fillets (6 oz each)
- Organic miso paste
- Coconut aminos or tamari
- Raw honey
- Freshly grated ginger
- Toasted sesame oil
- Basmati rice
- Full-fat coconut milk
- Sea salt
- Shredded coconut (optional)
HOW TO MAKE MISO-GINGER GLAZED SALMON WITH COCONUT RICE
Preheat the oven to 400°F.
In a small bowl, whisk together the miso paste, coconut aminos, honey, ginger, and sesame oil. Brush the mixture onto the salmon fillets and place them on a parchment-lined baking sheet. Bake for 12–15 minutes, or until the salmon is cooked through and flakes easily with a fork.
While the salmon is baking, add the uncooked basmati rice, coconut milk, sea salt, and ¼ cup of water to a medium skillet or saucepan. Bring to a gentle boil over medium heat, then reduce heat to low, cover, and simmer for 12–15 minutes, or until the rice is tender and the liquid is absorbed. Stir occasionally, and add an extra splash of water if needed.
Fluff the coconut rice with a fork and divide between plates. Top with salmon and sprinkle with shredded coconut, if using. Enjoy!
RECIPE SUBSTITUTIONS & QUESTIONS
Feel free to make this recipe your own! Swap coconut aminos with low-sodium tamari or gluten-free soy sauce if that’s what you have on hand. Maple syrup works in place of raw honey for a plant-based option, and jasmine rice is a great stand-in for basmati. No miso? Try a little extra tamari and sesame oil for that salty-umami balance.
To add in some veggies, try serving with my Crispy, Buttery Broccolini, or a simple cucumber salad.
Is miso ginger salmon gluten-free?
Yes, as long as you use gluten-free miso paste and coconut aminos or tamari, this recipe is naturally gluten-free. Always double-check ingredient labels to be sure!
Can I make this Miso-Ginger Glazed Salmon with Coconut Rice ahead of time?
Yes! You can marinate the salmon up to 24 hours in advance and store it in the fridge. Cooked salmon will keep in an airtight container for up to 3 days, and the coconut rice reheats well with a splash of water or coconut milk.
If You Loved This Miso Salmon, Try These High-Protein Recipes Next:
Flank Steak & Avocado Chimichurri Salad
Smokey Garlic Ginger Chicken Thighs with Roasted Asparagus
20-Minute High-Protein Dinners (roundup of some of my go-to’s)  Â
15-Minute Chicken Sausage and Peppers Skillet with Bone Broth Rice
Miso-Ginger Glazed Salmon with Coconut Rice
Ingredients
- 2 wild-caught salmon fillets, 6 oz each
- 1 tablespoon organic miso paste
- 1 tablespoon coconut aminos or tamari
- 1 tablespoon raw honey
- 1 teaspoon freshly grated ginger
- 1 teaspoon toasted sesame oil
- ½ cup basmati rice
- ½ cup full-fat coconut milk
- ½ teaspoon sea salt
- 1 tablespoon shredded coconut, optional
Instructions
- Preheat the oven to 400°F.
- In a small bowl, whisk together the miso paste, coconut aminos, honey, ginger, and sesame oil. Brush the mixture onto the salmon fillets and place them on a parchment-lined baking sheet. Bake for 12–15 minutes, or until the salmon is cooked through and flakes easily with a fork.
- While the salmon is baking, add the uncooked basmati rice, coconut milk, sea salt, and ¼ cup of water to a medium skillet or saucepan. Bring to a gentle boil over medium heat, then reduce heat to low, cover, and simmer for 12–15 minutes, or until the rice is tender and the liquid is absorbed. Stir occasionally, and add an extra splash of water if needed.
- Fluff the coconut rice with a fork and divide between plates. Top with salmon and sprinkle with shredded coconut, if using. Enjoy!
Notes
- You can substitute tamari or low-sodium soy sauce for coconut aminos if needed.
- For a vegan option, maple syrup works in place of raw honey.
- Jasmine rice can be used instead of basmati — just adjust the cook time slightly.
- No miso? Try a splash of extra tamari and toasted sesame oil for a similar umami kick.
- To add in some veggies, try serving with my Crispy, Buttery Broccolini, or a simple cucumber salad.
