Coconut Miso Salmon with Shrimp

Salmon with shrimp in a miso coconut sauce. This recipe will satisfy your comfort food cravings with its brothy miso coconut 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.

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 it 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 NOTES

• 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

Yield: serves 4

Coconut Miso Salmon with Shrimp

Print

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Ingredients

• 4 small salmon fillets, skin removed
• 12 shrimp, peeled and deveined
• 3 tbsp coconut oil, or vegetable oil
• 1/4 cup/50 ml 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
• 1/2 tsp white pepper
• 1 tsp sriracha, add more to your liking
• 1 can (400 ml/14 oz) unsweetened coconut milk
• 3/4 cup/200 ml water
• juice from 1/2 lime
• 20 basil leaves
• salt + black pepper
• cilantro, for serving
• scallions, for serving
• black sesame for serving, optional
• toasted sesame oil
• red pepper flakes, for serving
• jasmine rice, for serving

Instructions

1. Pat the salmon fillets dry with a paper towel and season both sides with salt and pepper.
2. 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.
3. 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.
4. 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. 
5. 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.
6. 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.
7. 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!

Notes

Calories Per Serving: 662 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Nutrition Information:

Yield:

4
Amount Per Serving: Calories: 762

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