I can’t wait to share my Coconut Miso Salmon, a one pan brothy miso coconut sauce salmon that comes together in under 30 minutes with just the right amount of heat.

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I love how quickly this Coconut Miso Salmon sneaks up on you. Picture salmon fillets bathed in coconut milk with a flavor that somehow feels both bright and familiar.

Its one pan, under thirty minutes, but it doesnt taste rushed; theres a clean savory note that keeps pulling you back for another spoon. I call it my White Miso Salmon Recipe when I want to sound fancy, yet it’s the kind of dinner that makes me forget weeknight plans.

Sometimes I catch myself staring at the bowl thinking why did I wait so long to make this again.

Ingredients

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Salmon, rich in protein and omega 3s, heart healthy, tender and savory.
Shrimp, lean protein, low cal, sweet briny flavor, cooks quickly, slightly chewy.
Coconut milk, creamy, adds richness and subtle sweetness, contains saturated fats.
White miso, fermented soy paste, umami forward, adds depth and mild saltiness.
Garlic, punchy aromatics, antioxidants present, brings savory heat when browned.
Ginger, warm zing, anti inflammatory, brightens rich coconut and fish flavors.
Lime juice, sharp acidity, balances richness, gives citrusy brightness and vitamin C.
Sambal, chili paste heat, adds spice and complexity, small amount goes far.

Ingredient Quantities

4 salmon fillets, skin-on, about 6 oz each (roughly 1 1/2 lb total)

12 large shrimp, peeled and deveined (about 8 oz)

1 (14 oz) can full-fat coconut milk

2 tbsp white miso paste (shiro miso)

1/2 cup low-sodium chicken or vegetable broth or water

3 cloves garlic, minced

1 tbsp fresh ginger, grated

1 tbsp soy sauce or tamari

1 tsp fish sauce (optional)

1 tbsp lime juice (about 1 lime)

1 tsp brown sugar or honey

1 tsp sambal oelek or 1/4 tsp red pepper flakes

1 tbsp neutral oil (vegetable or canola)

1 tsp sesame oil

2 scallions, thinly sliced

1/4 cup fresh cilantro, chopped

Salt and black pepper, to taste

Wedges of lime for serving (optional)

How to Make this

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1. Pat the salmon and shrimp very dry with paper towels, season both sides with salt and pepper and set the shrimp aside; measure out the coconut milk, miso, broth, soy sauce, lime juice, brown sugar, sambal, garlic, ginger, oils, scallions and cilantro so everything’s ready.

2. Heat a large skillet over medium-high, add the neutral oil and when it’s hot place the salmon skin-side down, press gently with a spatula so the skin makes full contact, cook 4 to 5 minutes until the skin is nicely browned and crisp; flip briefly 30 to 45 seconds just to set the flesh, then transfer the fillets to a plate skin-side down.

3. Turn the heat to medium, add a tiny splash of neutral oil if the pan looks dry and then add the minced garlic and grated ginger, cook 30 seconds until fragrant but not browned.

4. In a small bowl whisk the miso with the 1/2 cup broth until smooth, add that mixture to the pan with the coconut milk, then stir in the soy sauce, optional fish sauce, lime juice, brown sugar (or honey), and sambal or red pepper flakes; bring to a gentle simmer, but don’t boil hard because miso can get grainy.

5. Return the salmon to the pan, skin-side down, and nestle the shrimp around the fillets; lower heat to medium-low, cover loosely and simmer 3 to 4 minutes until shrimp are pink and curled and salmon is opaque and flakes easily (about 125 to 130 F for medium if you use a thermometer).

6. Taste the broth and adjust with a pinch more salt, pepper or a squeeze more lime if it needs brightness; drizzle in the teaspoon of sesame oil at the end for a toasty finish and stir once.

7. Turn off the heat, scatter sliced scallions and chopped cilantro over everything, and let it sit a minute so the flavors settle.

8. Serve the salmon and shrimp with plenty of the brothy coconut miso sauce spooned over, lime wedges on the side and rice or noodles if you like; don’t overcook the seafood, it’s better a little under than rubbery.

Equipment Needed

1. Large heavy skillet about 12 inch with a lid or big plate to loosely cover
2. Fish spatula or wide metal spatula for pressing and flipping the salmon
3. Tongs and a slotted spoon or regular spatula to move shrimp and arrange fillets
4. Paper towels and a rimmed plate for drying and resting the seafood
5. Small bowl and a whisk or fork to dissolve the miso into the broth
6. Measuring spoons and a 1/2 cup measuring cup for the liquids
7. Cutting board and a sharp knife for mincing garlic, grating ginger, slicing scallions and chopping cilantro
8. Instant read thermometer to check salmon doneness to about 125 to 130 F (optional but handy)

FAQ

Q: Can I use another miso or swap coconut milk for something else? A: Yes, you can use red or mixed miso but start with half the amount because they are stronger and saltier. Light coconut milk or a mix of coconut milk and broth also works, but full fat gives the creamiest sauce.

Q: Can I cook the salmon and shrimp together in one pan? A: You can, but time them. Sear the salmon skin-side down first to crisp (about 4-5 minutes), flip and add the sauce and shrimp, then simmer until shrimp turn pink 2-3 minutes. Shrimp cook way faster than salmon so add them last, otherwise they get rubbery.

Q: How do I know when the salmon is done? A: Look for opaque flesh that flakes with a fork and a little translucence in the center. For a more exact method use a thermometer 125 to 130 F for medium doneness. Remember residual heat will carry it a bit more after you take it off.

Q: My sauce is thin, how do I thicken it? A: Simmer it a few minutes to reduce and concentrate flavors, or stir a teaspoon of cornstarch with a tablespoon of cold water and whisk into the simmering sauce. Don’t add too much or it’ll turn gluey.

Q: Can I make this ahead or freeze it? A: The sauce can be made 1-2 days ahead and reheated gently. Cooked salmon and shrimp don’t freeze well texture wise, but you can freeze the uncooked fish with the dry miso mixture separate and thaw before cooking. Store leftovers in the fridge up to 2 days.

Q: Any quick swaps for dietary needs or flavor tweaks? A: Use tamari for gluten free, skip fish sauce for pescatarian, or add more lime and cilantro for brighter, fresher taste. If you like heat add more sambal or sliced chiles, if you want it milder cut the chili in half.

Coconut Miso Salmon With Shrimp Recipe Substitutions and Variations

Full-fat coconut milk: swap with canned coconut cream for an even richer, silkier sauce, or use 3/4 cup heavy cream plus 1/4 cup water if you don’t need it dairy free. It wont taste as coconutty but the texture is close.
White miso paste (shiro): you can use yellow (awase) miso 1:1, or if all you have is red miso cut the amount in half since it’s much stronger and saltier.
Shrimp: sub with scallops, a firm white fish like cod or halibut, or simply add extra salmon fillets; for a vegetarian option use pressed, seared firm tofu.
Soy sauce/tamari: replace with coconut aminos 1:1 for a gluten free, slightly sweeter option, or use low sodium soy sauce if you want less salt.

Pro Tips

1. Get the skin crazy dry and the pan really hot before you put the fish in, press the fillet with a spatula for a few seconds so the whole skin touches the pan, and then leave it alone until it releases; if it sticks just let it keep cooking it will let go when it’s crisp.

2. Dissolve the miso in warm broth first so you dont get grainy bits, then add that into the coconut milk and only bring the sauce to a gentle simmer not a rolling boil, heavy boiling makes coconut and miso separate and the texture goes weird.

3. Don’t cook shrimp and salmon the same way, shrimp need way less time so nestle them around the fish near the end and watch for them to just curl and turn pink; aim for salmon around 125 to 130 F if you use a thermometer and let it rest a minute because carryover will finish it.

4. Finish at the very end with toasted sesame oil, a good squeeze of lime and scallions or cilantro, taste before you add salt because miso and soy are salty; a quick splash of broth to deglaze the pan will lift up all the browned bits and make your sauce taste way better.