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Miso Salmon with Coconut Rice
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5 from 10 votes

Miso Salmon

A sweet and savory miso glazed salmon with creamy coconut rice.
Cook Time40 mins
Total Time40 mins
Course: Main Course
Servings: 4 servings
Author: Danielle


  • 1 cup white rice
  • 3/4 cup + 2 Tbsp water
  • 13 oz coconut milk lite or regular
  • 2 tablespoons white miso paste
  • 2 tablespoons soy sauce
  • 1/4 cup brown sugar
  • 1 1/2 lbs 24 oz raw salmon, skin on


  • Preheat oven to 425 degrees Fahrenheit.
  • To make the rice, mix the rice, coconut milk, and 3/4 cup of water in a rice cooker and cook until done.  Alternatively, cook the mixture on the stove following the rice package directions.
  • In a glass bowl or measuring cup microwave 2 tablespoons water for 2 minutes.  Add white miso paste and mix with a fork until dissolved.  Add brown sugar and soy sauce and mix until smooth.
  • Put a large piece of foil on a baking sheet and place the salmon fillets in the center, skin side down.  Fold the edges of the foil around the salmon to form a bowl, make sure the corners are sealed.
  • Pour the miso mixture over the salmon and bake for 12-24 minutes until flaky (bake time will depend on the thickness of your fillets).
  • Plate the rice, place the salmon on top, and drizzle any extra miso glaze over the salmon.