Go Back
–+ servings
Coconut Miso Salmon with Shrimp

Coconut Miso Salmon with Shrimp in 30 Minutes Flat

Coconut Miso Salmon with Shrimp is a quick, flavorful dish ready in just 30 minutes, perfect for busy weeknights.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian, Quick, Seafood
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salmon and Shrimp
  • 4 fillets Skinless Salmon Ensure fillets are small for even cooking and tenderness.
  • 1 pound Shrimp Use peeled and deveined shrimp for ease and sweetness.
For the Sauce
  • 2 tablespoons Coconut Oil A healthy fat that enhances the dish's tropical notes.
  • 1/2 cup Dry White Wine Helps deglaze the pan and deepen flavors; replace with broth for a non-alcoholic option.
  • 1 medium Onion Finely chopped for swift cooking and rich flavor.
  • 4 cloves Garlic Fresh garlic is essential to achieve a robust aroma.
  • 1 tablespoon Grated Ginger Introduces warmth and spice; fresh ginger is preferable.
  • 3 tablespoons White Miso Paste Adds a savory, umami boost.
  • 1 tablespoon Fish Sauce Intensifies the umami flavor; can be omitted for a vegetarian variant.
  • 2 tablespoons Low Sodium Soy Sauce Provides seasoning without overwhelming the dish.
  • 1/4 teaspoon White Pepper Offers subtle heat.
  • 1 teaspoon Sriracha Adjust to your heat preference.
  • 1 cup Coconut Milk Creates a creamy base for the sauce without dairy.
  • 1/2 cup Water Helps achieve the desired sauce consistency.
  • 2 tablespoons Lime Juice Brightens the entire dish; swap with lemon if preferred.
  • 1/4 cup Basil Leaves Fresh basil garnishes and elevates flavor.
For Garnishing
  • 2 tablespoons Cilantro Optional for extra freshness.
  • 2 tablespoons Scallions Optional for extra color.
  • 1 tablespoon Toasted Sesame Oil Enhances the depth of flavor.
  • 1/2 teaspoon Red Pepper Flakes Optional for those who enjoy heat.

Equipment

  • non-stick skillet

Method
 

Cooking Steps
  1. Prepare the salmon by patting the fillets dry and seasoning them with salt and black pepper.
  2. Heat coconut oil in a non-stick skillet over medium heat. Sear the salmon for 3-4 minutes on each side until golden brown and cooked through. Remove and set aside.
  3. Cook the shrimp in the same skillet for about 1 minute on each side until pink and opaque; season lightly, then remove from the pan.
  4. Sauté the finely chopped onion, garlic, and grated ginger in the remaining oil for about 5 minutes until fragrant and softened.
  5. Deglaze the skillet with dry white wine, scraping up any brown bits from the bottom, and let it simmer for 1-2 minutes.
  6. Stir in the coconut milk and bring the mixture to a boil. Whisk in the white miso paste until fully dissolved.
  7. Add fish sauce, low sodium soy sauce, white pepper, water, and sriracha to the sauce, mixing until combined and heated through.
  8. Return the salmon to the skillet and let it cook for an additional 2 minutes, then stir in the fresh lime juice and torn basil leaves.
  9. Incorporate the cooked shrimp back into the skillet, cooking for an additional minute until everything is warm.
  10. Serve the dish over jasmine rice, topping it with fresh garnishes like cilantro, scallions, and a drizzle of toasted sesame oil.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 30gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 600mgPotassium: 800mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 40mgIron: 2mg

Notes

This dish is perfect for quick weeknight dinners and can be customized with different proteins or vegetables.

Tried this recipe?

Let us know how it was!