One-Pot Miso-Turmeric Salmon and Coconut Rice

One-Pot Miso-Turmeric Salmon and Coconut Rice is the ultimate comfort dish that feels both nourishing and indulgent. With a creamy coconut rice base infused with miso and golden turmeric, this recipe delivers savory depth with a hint of earthy warmth. As the rice simmers gently, salmon fillets are nestled on top, cooking perfectly tender without extra effort. This makes it a true one-pot wonder for weeknights or relaxed entertaining.

What sets this recipe apart is its balance of flavors. The miso adds umami richness, the coconut milk creates creaminess, and turmeric gives both vibrant color and subtle spice. Fresh ginger and garlic brighten the dish, while a squeeze of lime at the end ties everything together.

Interestingly, turmeric has been treasured in Asian cooking for centuries, not just for its golden hue but for its ability to enhance flavor and aroma. Paired with salmon and rice, it transforms this dish into a modern classic you’ll want to make again and again.

Recipe Yield: 4 servings

INGREDIENTS

1 ½ cups jasmine rice, rinsed
4 salmon fillets (about 6 oz each, skin-on)
1 can (13.5 oz) coconut milk
1 cup water
2 tbsp white miso paste
1 tsp ground turmeric
1 tbsp soy sauce
1 tbsp fresh ginger, grated
2 garlic cloves, minced
2 tbsp olive oil
½ tsp sea salt
¼ tsp black pepper
1 cup baby spinach, lightly packed (optional)
¼ cup fresh cilantro, chopped
1 lime, cut into wedges

INSTRUCTIONS

1. Prepare the rice base:
In a large, heavy-bottomed pot or Dutch oven, combine rinsed jasmine rice, coconut milk, water, miso paste, turmeric, soy sauce, ginger, and garlic. Stir until miso is dissolved and ingredients are well mixed.

2. Simmer gently:
Bring the mixture to a gentle boil over medium heat, then reduce to low. Cover and cook for 10 minutes, allowing the rice to absorb the flavors while staying creamy.

3. Season the salmon:
Meanwhile, pat the salmon fillets dry. Rub each with olive oil, salt, and black pepper.

4. Nestle salmon into rice:
After 10 minutes of rice cooking, carefully place salmon fillets on top of the rice. Cover and cook for another 12–15 minutes, until the rice is tender and the salmon is fully cooked, reaching an internal temperature of 145°F (63°C) and flaking easily with a fork.

5. Add greens and finish:
Remove the pot from heat. If using, gently fold in spinach, allowing the residual heat to wilt it. Sprinkle with fresh cilantro for brightness.

6. Serve and enjoy:
Spoon the coconut rice into shallow bowls, top with salmon, and serve with lime wedges for a refreshing citrus balance.

Helpful Tips to Perfect This Recipe

Balance the miso: White miso paste is mild and slightly sweet, but if using red miso, reduce the amount to avoid overpowering the salmon.
Perfect rice texture: Rinse the rice until the water runs clear. This step removes excess starch, preventing the dish from becoming sticky.
Customize with vegetables: Add sliced carrots, snow peas, or bok choy in step 5 for extra color, crunch, and nutrients.

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