Go Back
–+ servings
Coconut Miso Salmon with Shrimp

Coconut Miso Salmon with Shrimp: A Quick One-Pan Delight

Experience a comforting meal with Coconut Miso Salmon and Shrimp, combining seafood and a rich coconut sauce.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Seafood
  • 4 fillets skinless salmon Ensure skinless for a delicate texture.
  • 1 pound shrimp Peeled and deveined.
For the Sauce
  • 2 tablespoons coconut oil Substitute with vegetable oil if needed.
  • 1/2 cup dry white wine Can use chicken or vegetable broth as a substitute.
  • 1 small onion Can substitute with shallots.
  • 3 cloves garlic Fresh garlic preferred.
  • 1 tablespoon grated ginger Fresh ginger is best.
  • 3 tablespoons white miso paste Can substitute with red miso.
  • 1 tablespoon fish sauce Adjust salt if omitted.
  • 2 tablespoons low sodium soy sauce Can use tamari for gluten-free.
  • 1/2 teaspoon white pepper Can substitute with black pepper.
  • 1 tablespoon sriracha Adjust to taste.
  • 1 cup unsweetened coconut milk Use full-fat for richness.
  • 1/2 cup water To adjust sauce consistency.
For Serving
  • 2 tablespoons lime juice Substitute with lemon juice if necessary.
  • 1/4 cup basil leaves Thai basil can be used.
  • Salt and Black Pepper Season to taste.
  • Cilantro and Scallions Optional for garnish.
  • 1 tablespoon toasted sesame oil Drizzled before serving.
  • Black Sesame (optional) For garnish.
  • Red Pepper Flakes (optional) For additional heat.
  • 2 cups jasmine rice Can substitute with brown rice.

Equipment

  • Skillet

Method
 

Cooking Instructions
  1. Prepare Seafood: Pat salmon fillets dry and season both salmon and shrimp with salt and pepper; set aside.
  2. Cook Salmon: Heat coconut oil in a large skillet over medium-high heat. Sear the salmon for 3-4 minutes on each side until golden brown, then remove to a plate.
  3. Cook Shrimp: In the same skillet, add shrimp and cook for 1 minute on each side, until pink. Set aside with salmon.
  4. Sauté Aromatics: Lower heat, add garlic, onion, and ginger. Cook for 5 minutes until softened.
  5. Deglaze and Simmer: Add white wine, scraping the skillet's bits, and let simmer for 1-2 minutes.
  6. Make Sauce: Stir in coconut milk, miso paste, fish sauce, soy sauce, white pepper, water, and sriracha. Bring to a gentle boil.
  7. Combine Seafood: Return salmon to skillet, heat through for 2 minutes. Stir in basil and lime juice, then shrimp for another minute.
  8. Serve: Spoon rice into bowls and top with seafood and sauce, garnishing with cilantro, scallions, and toasted sesame oil.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 36gProtein: 30gFat: 20gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 900mgPotassium: 800mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 4mgCalcium: 30mgIron: 2mg

Notes

Best served immediately to enjoy vibrant flavors. Leftovers should be reheated gently.

Tried this recipe?

Let us know how it was!