Delicious Salmon with Coconut Rice Recipe (One Pot)
This One Pot Salmon with Coconut Rice recipe has been on repeat in my kitchen lately, and I do not see that changing anytime soon. With seared salmon, fragrant coconut rice, and plenty of lime, garlic, ginger, and scallions, this is one of those dinners that feels far more special than the effort it takes. Everything cooks in one pot: the salmon sears first, and the rice finishes right in the same pan, so you get big flavor without a sink full of dishes. Make this the next time you want a dinner that is easy, impressive, and genuinely delicious.
We eat mostly pescatarian at our house, and salmon is one of our favorite types of fish. I love this dish because the salmon gets a hard sear on the outside but stays tender inside, while the coconut rice turns rich, fluffy, and full of flavor. Since we love salmon so much, we have a few favorite recipes on rotation each week, like my Salmon with Coconut Curry, Dijon Salmon, Salmon Puttanesca or my Salmon with Cherry Tomatoes. All are really delicious and pair well with all kinds of vegetables, from asparagus to spinach to Charlotte’s favorite, peas.
Ingredients Notes
What I love about this recipe is how a pretty short ingredient list turns into a dinner that tastes layered and complete. The salmon is just salted, peppered, and seared until golden, and the rice does the heavier lifting, cooking in coconut milk and water with shallot, garlic, ginger, lime zest, and lime juice. I like using water here because it keeps the flavor clean and lets the coconut rice really shine, but vegetable broth or chicken broth works too if that is what you have on hand. Finish it with plenty of scallions, and it all comes together in a way that feels bright, cozy, and really satisfying.
This is one of those recipes where the final version came from a few small tests, not one huge overhaul. I tried broth in the rice and liked it, but I liked coconut milk and water even more because it kept the flavor cleaner and made the dish feel a little fresher overall. Also, do not be tempted to leave off the lime zest, lime juice, or scallions at the end. They are not just garnish here. They are part of what makes the whole thing work.
How to Make Seared Salmon with Coconut Rice
- Sear the salmon.
Preheat the oven to 375 degrees Fahrenheit. Rinse and drain the rice. Season the salmon with salt and pepper. Sear flesh-side down in oil over medium-high heat for 3 to 4 minutes. Flip, cook for 30 seconds more, then transfer to a plate.
2. Cook the shallot, garlic, and ginger.
Reduce the heat to medium. Cook the shallot for 2 to 3 minutes, then add the garlic and ginger and cook for 30 seconds.
3. Toast the rice.
Add the rice and cook for 1 to 2 minutes, stirring, until lightly toasted.
4. Add the coconut milk and water.
Add the coconut milk, water, lime zest, and salt. Bring to a simmer, cover, and bake for 15 minutes.
5. Nestle the salmon back into the rice.
Remove the skillet from the oven and uncover. Nestle the salmon back into the rice with any juices from the plate.
6. Finish the skillet and serve.
Bake uncovered for 6 to 8 minutes more. Let rest for 5 minutes, then finish with lime juice, remaining lime zest, and scallions.
Expert Tips From My Kitchen
- Rinse the rice well before adding it to the pan. Because the rice cooks in coconut milk, that extra step helps the grains stay fluffy and separate, rather than turning too starchy or heavy.
- Do not skip the lime and scallions at the end. They are not just garnish. They cut through the richness of the coconut rice, giving the whole dish the bright finish it needs.
- Skinless salmon is the better choice here. In a dish like this, the skin would lose its crispness once the salmon is returned to the rice, so I would rather skip it altogether. That way, the salmon can nestle neatly into the rice, and the whole dish eats more naturally.
Did you try this recipe? I’d love to see it! Tag @alliehagerty on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
Delicious Salmon with Coconut Rice Recipe (One Pot)
Equipment
- Large oven-safe skillet with lid or foil
- Fine-mesh strainer
- cutting board
- chef’s knife
- Measuring Cups and Spoons
- Microplane or zester
- Citrus juicer or reamer
- Fish spatula or thin spatula
Ingredients
- 4 skinless salmon fillets about 6 ounces each
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons neutral oil (avocado oil, grapeseed oil, canola oil, vegetable oil, or sunflower oil.)
- 1 cup Jasmine rice
- 1 medium shallot finely chopped
- 4 to 5 garlic cloves finely chopped
- 1 tablespoon finely grated fresh ginger
- 3/4 teaspoon kosher salt
- 1 13.5 ounce can full-fat coconut milk
- 2/3 cups water plus more as needed
- 2 limes zested
- 2 limes juiced
- 4 scallions thinly sliced
Instructions
- Preheat the oven to 375 degrees Fahrenheit / 190 degrees Celsius. Rinse the rice in a fine-mesh strainer under cold water until the water runs mostly clear, then drain it very well.1 cup Jasmine rice
- Pat the salmon dry very well with paper towels. Season all over with the 1 teaspoon kosher salt and the black pepper.4 skinless salmon fillets, 1/2 teaspoon black pepper, 1 teaspoon kosher salt
- Heat the neutral oil in a large oven-safe skillet over medium-high heat. Once the oil is shimmering, add the salmon flesh-side down. Cook for 3 to 4 minutes, until the salmon has a deep golden crust and releases easily from the pan. Flip and cook for 30 seconds on the second side, then transfer to a plate. The salmon should not be cooked through at this point.2 tablespoons neutral oil, 4 skinless salmon fillets
- Reduce the heat to medium. Add the shallot and cook for 2 to 3 minutes, stirring often, until softened and lightly translucent. Add the garlic and ginger and cook for 30 seconds, just until fragrant.1 medium shallot, 4 to 5 garlic cloves, 1 tablespoon finely grated fresh ginger
- Add the drained rice and stir for 1 to 2 minutes, until the grains look glossy and lightly toasted.1 cup Jasmine rice
- Pour in the coconut milk and water, scraping up any browned bits from the bottom of the pan. Stir in half of the lime zest and the 3/4 teaspoon kosher salt. Bring the mixture to a gentle simmer over medium heat.3/4 teaspoon kosher salt, 1 13.5 ounce can full-fat coconut milk, 2/3 cups water, 2 limes
- Cover the skillet tightly with a lid or foil and transfer it to the oven. Bake for 15 minutes, until the rice is mostly cooked and most of the liquid has been absorbed.
- Remove the skillet from the oven and uncover it. The rice may still look a little loose on top, but it should no longer look wet or soupy. If it seems dry and the rice is still a little firm, add a small splash of water. Nestle the salmon back into the rice along with any juices from the plate.4 skinless salmon fillets
- Return the skillet to the oven uncovered and bake for 6 to 8 minutes more, until the rice is tender and the salmon is cooked to your liking. The salmon should look opaque around the edges and gently flake when pressed with a fork.
- Let the skillet rest for 5 minutes. Finish with the lime juice, the remaining lime zest, and the scallions. Taste and add a little more salt if needed, then serve.2 limes, 4 scallions, 2 limes
Notes
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheating
This reheats surprisingly well. Add a small splash of water, cover, and warm it gently in a skillet or baking dish so the rice loosens back up and the salmon stays tender. I like to reheat it at 300 degrees Fahrenheit / 150 degrees Celsius until just warmed through.