Miso Maple Salmon with Coconut Rice & Roasted Broccoli

This is one of those meals that tastes restaurant-level but comes together with simple ingredients and straightforward steps. The salmon is glazed in a sweet-savory miso maple sauce, the coconut rice is creamy and fragrant, and the roasted broccoli adds the perfect crisp, savory balance.

It’s cozy, nourishing, and impressive enough for guests — but easy enough for a weeknight dinner.

Why You’ll Love This Recipe

• Big flavor, minimal effort
• A perfect balance of sweet, savory, and umami
• Feels special but uses simple pantry staples
• A complete meal with protein, carbs, and veggies

Ingredients

Miso Maple Salmon

• ⅓ cup white miso paste
• ⅓ cup mirin
• 3 tablespoons maple syrup
• 1 teaspoon sesame oil
• 1½ pounds salmon (about 4 fillets), deboned

Coconut Rice

• 1 cup jasmine rice
• 2 cups coconut milk
• Kosher salt

Roasted Broccoli & Pan

• 1 large head broccoli, cut into florets
• 1 tablespoon avocado oil
• Kosher salt and freshly ground black pepper
• Sesame seeds (optional, for garnish)

Instructions

1. Marinate the Salmon

In a small bowl, whisk together the white miso paste, mirin, maple syrup, and sesame oil until smooth.

Place the salmon fillets in a shallow dish and coat with the marinade. Let marinate in the fridge for at least 20–30 minutes and up to overnight.

2. Cook the Coconut Rice

Rinse the jasmine rice under cold water until the water runs mostly clear.

In a saucepan, combine rice, coconut milk, and a generous pinch of kosher salt. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 15–18 minutes, or until liquid is absorbed and rice is tender.

Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork before serving.

3. Roast the Broccoli

Preheat oven to 400°F.

On a baking sheet, toss the broccoli with the avocado oil and ½ teaspoon each salt and pepper. Transfer to the oven and roast for 5–7 minutes.

4. Add the Salmon to the Pan

Move the broccoli to one side of the baking sheet and add the marinated salmon fillets to the other side.

Return the pan to the oven and bake until the fish is flaky and opaque throughout, about 12–15 minutes. If the fish looks a bit dry during cooking, use a pastry brush to brush on extra marinade.

The marinade may start to darken or caramelize around the fish because of the sugar — that’s okay. Brush on a little more and let it finish cooking. If you like the fish more charred, broil for 30 seconds at the end.

5. Serve

Garnish the salmon with sesame seeds, if using. Serve with the roasted broccoli and a scoop of coconut rice.

Sweet, savory, creamy, and crispy all in one plate — this miso maple salmon dinner is the kind of meal that makes staying in feel like the best plan.

Miso Maple Salmon with Coconut Rice & Roasted Broccoli

Cozy, nourishing, and impressive enough for guests — but easy enough for a weeknight dinner.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Course Dinner, Lunch, Main Course

Servings 4 Servings

Ingredients

  

• ⅓ cup white miso paste
• ⅓ cup mirin
• 3 tablespoons maple syrup
• 1 teaspoon sesame oil
• 1½ pounds salmon about 4 fillets, deboned
• 1 cup jasmine rice
• 2 cups coconut milk
• Kosher salt
• 1 large head broccoli cut into florets
• 1 tablespoon avocado oil
• Kosher salt and freshly ground black pepper
• Sesame seeds optional, for garnish

Instructions

 

Marinate the Salmon

• In a small bowl, whisk together the white miso paste, mirin, maple syrup, and sesame oil until smooth.
• Place the salmon fillets in a shallow dish and coat with the marinade. Let marinate in the fridge for at least 20–30 minutes and up to overnight.

Cook the Coconut Rice

• Rinse the jasmine rice under cold water until the water runs mostly clear.
• In a saucepan, combine rice, coconut milk, and a generous pinch of kosher salt. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 15–18 minutes, or until liquid is absorbed and rice is tender.
• Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork before serving.

Roast the Broccoli

• Preheat oven to 400°F.
• On a baking sheet, toss the broccoli with the avocado oil and ½ teaspoon each salt and pepper. Transfer to the oven and roast for 5–7 minutes.

Add the Salmon to the Pan

• Move the broccoli to one side of the baking sheet and add the marinated salmon fillets to the other side.
• Return the pan to the oven and bake until the fish is flaky and opaque throughout, about 12–15 minutes. If the fish looks a bit dry during cooking, use a pastry brush to brush on extra marinade.
• The marinade may start to darken or caramelize around the fish because of the sugar — that’s okay. Brush on a little more and let it finish cooking. If you like the fish more charred, broil for 30 seconds at the end.

Serve

• Garnish the salmon with sesame seeds, if using. Serve with the roasted broccoli and a scoop of coconut rice.

Keyword Dairy-free, Gluten-free, Under30