# One-Pot Miso-Turmeric Salmon and Coconut Rice

Salmon fillets glazed with white miso and turmeric, steamed right over fragrant coconut rice in a single pot. Weeknight dinner with almost no cleanup.

_Dinner_

Prep: 15 min · Cook: 30 min · Total: 45 min · Yields: 4 servings

## Ingredients

- 4 salmon fillets (skin-on, about 6 oz each)
- 2 tbsp white miso paste
- 1 tbsp soy sauce
- 1 tbsp honey
- 1 tsp ground turmeric
- 1 tsp fresh ginger (finely grated)
- 1 tbsp sesame oil
- 1 tbsp neutral oil (such as vegetable or avocado)
- 3 garlic cloves (minced)
- 1 ½ cups jasmine rice (rinsed until water runs clear)
- 1 can full-fat coconut milk (13.5 oz)
- ¾ cup water
- ½ tsp kosher salt
- 3 scallions (thinly sliced, for serving)
- 1 tbsp toasted sesame seeds (for serving)
- 1 lime (cut into wedges, for serving)

## Instructions

1. In a small bowl, whisk together the 2 tbsp white miso paste, 1 tbsp soy sauce, 1 tbsp honey, 1 tsp ground turmeric, 1 tsp fresh ginger, and 1 tbsp sesame oil until smooth.
2. Pat the 4 salmon fillets dry with paper towels. Spoon about two-thirds of the miso-turmeric glaze over the flesh side of each fillet and set aside. Reserve the remaining glaze.
3. Heat the 1 tbsp neutral oil in a wide, lidded sauté pan or Dutch oven over medium heat. Add the 3 garlic cloves and cook, stirring, for 60 seconds until fragrant but not browned.
4. Add the 1.5 cups jasmine rice and stir to coat in the oil and garlic for about 1 minute.
5. Pour in the 1 can full-fat coconut milk and 0.75 cup water. Add the 0.5 tsp kosher salt and stir to combine. Bring to a gentle boil over medium-high heat.
6. Once boiling, reduce heat to low and stir the rice once more to prevent sticking. Nestle the glazed salmon fillets skin-side down on top of the rice in a single layer.
7. Spoon the reserved miso-turmeric glaze over the tops of the salmon fillets.
8. Cover the pot tightly with a lid and cook on low heat for 18–20 minutes, until the rice has absorbed the liquid and the salmon is just cooked through and flakes easily at the thickest part.
9. Remove from heat and let the pot rest, still covered, for 5 minutes to allow the rice to finish steaming.
10. Uncover and scatter the 3 scallions and 1 tbsp toasted sesame seeds over the top. Serve directly from the pot with lime wedges alongside.

## Tip

> Don't lift the lid during the 18–20 minute cook — every peek releases the steam the rice needs to cook evenly and the salmon needs to gently finish. Trust the timer.

Tags: one-pan, weeknight, gluten-free, 30-minute, comfort-food

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Canonical: https://just-recipes.io/recipes/one-pot-miso-turmeric-salmon-and-coconut-rice