top of page

Sesame Miso-Glazed Salmon with Asparagus & Coconut Rice

This recipe is inspired by a Half Baked Harvest recipe that I've recently fallen in love with. The sticky sesame miso glaze is to die for and makes the salmon extra flakey & flavorful. I decided to pair it with sesame asparagus and my mom's famous coconut rice, but you could pair it with any sides of your liking!

Serves 4


Sesame Mizo-Glazed Salmon

1/4 cup water

1/4 cup honey

3 tbsp coconut aminos (sub low sodium soy sauce)

2 tbsp white miso paste*

2 tbsp rice vinegar

1 tbsp grated fresh ginger

1 tbsp sesame seeds, plus more for garnish

Crushed red pepper flakes, optional for spice

1/2 tsp cornstarch (sub tapioca or arrowroot starch)

4 salmon filets (~5oz each)

3-4 sliced green onions, optional garnish


1-2 large bunch asparagus, ends trimmed off**

1-2 tbsp sesame oil

Sea salt

Garlic powder

Coconut Rice

1 can full fat coconut milk

1 cup jasmine rice

1/2 cup water

1/2 tsp sea salt

1/2 tsp honey

Crushed red pepper flakes, optional for spice

1/8 tsp ground turmeric

1 tsp grated fresh ginger

For Salmon & Asparagus:
  1. Preheat oven to 425°F. Line a large baking sheet with parchment paper.

  2. In a small saucepan, combine 1/4 cup water with the honey, coconut aminos, white miso paste, rice vinegar, ginger, sesame seeds, & red pepper flakes (if using). Whisk together and bring to a boil over medium heat. Let boil for about 2 minutes, then reduce heat to low and stir in the cornstarch, whisking for about 1 minute until the glaze is thick. Remove from heat and set aside.

  3. One one side of the baking sheet, toss the asparagus with sesame oil and season generously with sea salt and garlic powder. Place salmon on the other side and spoon 1-2 tbsp of the glaze over each filet.

  4. Place in oven and roast for 5 minutes. Then remove from oven and spoon another 1-2 tbsp of glaze over each salmon filet. Continue roasting until the asparagus are tender and the salmon reaches desired doneness, another 3-5 minutes.

For Coconut Rice:
  1. Combine the coconut milk, rice, water, salt, honey, red pepper flakes (if using), & turmeric in a medium saucepan and mix well. Bring to a boil over medium heat, stirring frequently.

  2. Reduce heat to low and cover for 15-20 minutes, stirring every 5 minutes, until liquid is absorbed and rice is soft. If it seems to be cooking quickly and there's not enough liquid then add an additional 1/4 cup of water.

  3. Stir in the fresh ginger and serve!

Recipe Notes:

*White miso paste is a little pricey but it will last you a very long time! It has the best umami flavor and really can't be substituted easily. You can find it in the refrigerated section, usually near the tofu and other fermented items (like kimchi).

**Broccolini would also be great with this dish. You'll still season it and roast it the exact same way.

Be sure to take a pic & tag us in your creations @thepreppedpalate 📸


bottom of page