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–+ servings
grilled salmon with coconut rice
Erin Antoniak

Grilled Asian Inspired Salmon with Coconut Rice

5 from 27 votes
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.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 5 servings
Course: dinner, gluten-free, grill, lunch, Main Course, meal-prep
Cuisine: Asian
Calories: 745
Ingredients Method Nutrition Notes

Ingredients
  

Grilled Asian Salmon
  • 2 pounds salmon cut into filets with or without skin (about 5 filets)
  • 2 tbsp dijon mustard
  • 3 tbsp low sodium soy sauce
  • 1/3 cup avocado oil or other neutral oil
  • 3 cloves garlic minced
  • 2 tbsp honey
Coconut rice
  • 1 cup white rice
  • 1 can coconut milk
  • 1/4 cup water
  • 1/4 tsp salt
  • 1/2 lime juiced

Method
 

  1. In a large bowl, whisk together dijon mustard, soy sauce, oil, garlic, and honey. Set aside two tablespoons of marinade to drizzle on top after cooking. 
  2. Add salmon filets to the bowl and cover well with remaining marinade. Let sit 10 minutes.
  3. Preheat grill to medium heat. Grease well with nonstick spray while heating up.
  4. Place salmon filets skin side down on grill. Cook 4-5 minutes depending on thickness.
  5. After 4-5 minutes, flip gently either using a fish spatula or tongs and cook for another 4-5 minutes. Take salmon off grill and let rest 10 minutes before eating.
  6. Start preparing the coconut rice by washing white rice. Once clean, add to sauce pan with coconut milk, water, and salt. Cover with lid and bring to boil.
  7. Once boiling, reduce heat to medium and cook 13 minutes. After 13 minutes, turn off heat and let rest 10 minutes. Fluff with fork after 10 minutes and add lime juice.
  8. Add salmon and coconut rice to a plate, garnish with sesame seeds and parsley and remaining marinade.

Nutrition

Calories: 745kcalCarbohydrates: 43gProtein: 42gFat: 46gSaturated Fat: 20gPolyunsaturated Fat: 7gMonounsaturated Fat: 15gCholesterol: 100mgSodium: 623mgPotassium: 1203mgFiber: 3gSugar: 10gVitamin A: 80IUVitamin C: 5mgCalcium: 58mgIron: 3mg

Notes

  • Set Aside Some Marinade Before Adding the Salmon: Before you add your fish to the marinade, set aside 2 tablespoons of it to drizzle over everything at the end.
  • Start the Salmon Skin-Side Down: Place your filets skin-side down on the grill first and cook for 4–5 minutes depending on thickness before flipping. This helps the fish cook evenly and makes for a much cleaner flip.
  • Let the Rice Rest Before Fluffing: Once the coconut rice has cooked for 13 minutes, turn off the heat and let it sit covered for a full 10 minutes before you fluff it with a fork and stir in the lime juice. This rest time is what gives you perfectly fluffy, flavorful rice.

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