Grilled Asian Inspired Salmon with Coconut Rice

Enjoy a savory, tangy, filling, and nutrient-rich meal with this Grilled Asian Salmon with Coconut Rice. Prep is easy and comes together with only 11 ingredients! Yields 5 servings.

The most delicious salmon and coconut rice recipe

When it comes to salmon and rice recipes, sign me up! They’re so versatile as far as flavor is concerned, and you can really switch things up by using a few choice ingredients. Today, we’re keeping things nice and classic with delicious grilled Asian salmon with coconut rice.

The dish is filling, the taste is great, and the prep is easy! What more could you want in a meal? It yields 5 servings, making it great for the family.

Ingredients in grilled Asian salmon

This Asian grilled salmon recipe has two parts of ingredients: those used to flavor the salmon, and those used in the rice. Both sets of ingredients are simple and should be easy to find in any grocery store.

Grilled Asian Salmon

• Salmon: First up for the salad is 2 pounds of salmon. It should be cut into filets and amount to around 5 filets. You can keep the skin or remove it.
• Dijon mustard: 2 tbsp of dijon mustard is going to add a good amount of flavor to the salmon.
• Soy sauce: Follow the dijon with 3 tbsp of low sodium soy sauce.
• Avocado oil: To ensure a perfect texture result, use 1/3 cup of avocado oil or any other neutral oil.
• Garlic: Add more flavor with 3 cloves of minced garlic.
• Honey: Last but not least, the salmon comes together with 2 tbsp of honey.

Coconut rice

• White rice: For the coconut rice, begin with 1 cup of white rice.
• Coconut milk: Rather than cooking the rice in all water, use 1 can of coconut milk. This is going to add so much delicious coconut flavor!
• Water: Add 1/4 cup of water to help the rice get nice and fluffy.
• Salt: 1/4 tsp of salt adds the perfect amount of flavor.
• Lime: The coconut rice is complete with the juice of 1/2 of a lime.

Tools required to make this recipe

To make this Asian salmon and rice, you will need a large mixing bowl, a whisk, nonstick spray, and a spatula or tongs. We’ll be making the salmon on the grill, so go ahead and fire it up!

To measure out ingredients you will need the following sized cups: 1/2 tsp, 1 tbsp, 1/4 cup, 1/3 cup, and 1 cup.

How to make grilled Asian salmon with coconut rice

This recipe is made in two parts. We’ll start by prepping the salmon with the flavorings before popping it on the grill. Then, we’ll get to work on preparing the rice!

Salmon

To begin, use a large mixing bowl to whisk together the dijon mustard, soy sauce, oil, garlic, and honey. Set aside two tablespoons of this mix (the marinade) to drizzle on top after cooking.

Add the salmon fillets to the bowl and cover well with the remaining marinade. Let sit for 10 minutes.

Preheat the grill to medium heat. Grease well with nonstick spray while it heats up.

Place the salmon fillets skin side down on the grill, and cook for 4-5 minutes depending on the thickness.

After 4-5 minutes, flip gently using a fish spatula or tongs. Cook for another 4-5 minutes. Remove from the grill and let rest for 10 minutes before eating.

Coconut rice

To prepare the coconut rice, begin by washing the white rice. Once clean, add it to a saucepan with the coconut milk, water, and salt. Cover the lid and bring it to a boil.

Once boiling, reduce the heat to medium and cook for 13 minutes. Then, turn off the heat and let rest for 10 minutes. Once the time is up, fluff with a fork and add the lime juice.

Add the salmon and rice to a plate. Garnish with sesame seeds, parsley, and the remaining marinade.

Add even more flavor with this easy addition

Are you ready for an easy and delicious way to take this salmon and rice dish to the next level?

It’s simple… throw on some Pineapple and Mango Salsa! The addition provides a delicious blend of sweet and tangy flavors, and it goes with the savoriness of the salmon and the lime in the rice so well!

Any leftovers should be refrigerated. To keep the salmon fresh, securely wrap it in foil or plastic wrap. The rice can be stored in any airtight container. Both parts of the recipe should be enjoyed within about 3 days.

I recommend reheating the salmon in the oven or on the stove. The rice can be reheated by adding a dash of water to a pot or bowl and reheating on the stove or in the microwave.

If you liked this recipe, you’ll want to try these!

On a salmon kick? Here are some more delicious salmon recipes to try this week!

• Healthy Teriyaki Salmon
• Easy One-Pan Salmon Dinner
• Cajun Parmesan Salmon
• Mediterranean Salmon Foil Packs

Recipe by Erin Morrissey and Photos by The Mindful Hapa