Salmon with shrimp in a miso coconut sauce. This recipe will satisfy your comfort food cravings with its brothy coconut miso sauce. It’s light, delicate, comes together in less than 30 minutes and we cook everything in only one pan. An amazingly delicious dish with just the right amount of spiciness. Try it and you won’t regret it.
Miso salmon with shrimp in coconut sauce
We cook the shrimp and salmon separately before adding them together to the sauce, because of theirs different cooking times. While it adds an extra step, this keeps both the shrimp and the salmon moist.
We use coconut milk to create a rich sauce that goes really well with seafood. At the end we whisk in miso, add a twist of lime juice and some fresh herbs to keep this dish bright and citrusy. We finish it off with a splash of sesame oil and some chili flakes.
To spice things up, we add a teaspoon of sriracha. Adjust the heat to your liking—use one teaspoon for mild heat, two for medium, and four if you don’t mind some sweat beading on your forehead.
Let me guide you through the recipe with this step-by-step VIDEO.
Recipe tips
- you can add spinach or broccoli to the sauce
- serve with rice, or just with a fresh cucumber salad
- swap salmon for white fish
More salmon, please!
- Miso Soy Salmon Sashimi Bowl
- One-Pan Creamy Tomato Salmon with Chorizo
- Penne with smoked salmon and mascarpone
Cooking Video
Coconut Miso Salmon with Shrimp
Ingredients
- 4 skinless salmon fillets - small
- 12 shrimp - peeled and deveined
- 3 tbsp coconut oil - or vegetable oil
- ¼ cup dry white wine
- 1 small onion - finely chopped
- 4 garlic cloves - minced
- 2 tbsp grated ginger
- 1 tbsp white miso paste
- 1 tsp fish sauce
- 1 tbsp low sodium soy sauce
- ½ tsp white pepper
- 1 tsp sriracha - add more to your liking
- 1 can (14 oz/400 ml) unsweetened coconut milk - full fat
- ¾ cup water
- juice from 1/2 lime
- 20 basil leaves
- salt - to taste
- black pepper - to taste
- cilantro - for serving
- scallions - for serving
- black sesame - for serving, optional
- toasted sesame oil
- red pepper flakes - for serving
- jasmine rice - for serving
Instructions
- Pat the salmon fillets dry with a paper towel and season both sides with salt and pepper.
- Heat a non-stick skillet over medium heat, melt coconut oil. Add salmon fillets and sear, about 3-4 minutes on each side. Remove from skillet and set aside.
- In the same skillet, place shrimp in a single layer, sear for 1 minute. Season with salt and pepper. Flip and sear the other side, 1 minute. Transfer to a plate.
- Now add garlic, onion and ginger to the skillet. Cook for 5 minutes over low heat. Deglaze with white wine and stir with a wooden spoon to dissolve the browned bits from the bottom of the skillet. Simmer for 1-2 minutes.
- Add coconut milk and bring to a boil. Stir in miso until completely dissolved. Add fish sauce, soy sauce and white pepper. Then add water and sriracha.
- Add salmon back to the skillet. Allow to cook for 2 minutes. Stir in basil leaves and lime juice. Add shrimp and cook for 1 minute more.
- Divide rice among bowls. Top with salmon, shrimp and coconut sauce. Serve with cilantro, scallions, a sprinkle of red pepper flakes and sesame seeds. Finish off with a little sesame oil. Enjoy!
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