One Pot Salmon and Rice (with Sweet Miso Glaze)

By Lucy Parissi

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, Published Jul 15, 2026

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If you are looking for a weeknight dinner that feels like a luxury treat but requires only one pan and about 45 minutes of your time, this One-Pot Salmon and Rice dish is about to become your new favorite recipe.

A round casserole dish with cooked salmon chunks, rice, corn, green onions, and black sesame seeds, garnished with red pepper flakes.

We start by baking fragrant jasmine rice directly in a rich, creamy broth of full-fat coconut milk, chicken stock, sweet corn and a hint of lime. While that bakes to fluffy perfection, we cube fresh salmon and toss it in a sweet, savory glaze of white miso, ponzu, soy sauce and maple syrup.

The magic happens at the very end: we scatter the glazed salmon right over the cooked coconut rice and pop the whole skillet under the broiler. Within five minutes, the salmon becomes incredibly tender and caramelized at the edges, while the flavorful glaze drips down, soaking into the rich coconut rice below. It’s creamy, savory, sweet and absolutely spectacular.

Cubes of cooked salmon topped with chopped green onions and black sesame seeds, arranged on a bed of rice and vegetables.

Table of Contents

One-Pot Wonder FTW!

  • Fuss-free: The jasmine rice cooks directly in the coconut milk and stock right in the oven, absorbing all the wonderful flavors.
  • The Ultimate Umami Glaze: White miso paste paired with tangy ponzu and sweet maple syrup creates a deeply caramelized, savory-sweet crust on the salmon that is completely addictive.
  • Pure Comfort: Sautéing fresh corn with garlic, ginger and green onions before adding the rice gives the dish a beautiful texture and pops of sweetness to every bite.
A pan filled with cooked salmon chunks on top of creamy rice with corn, garnished with sliced green onions and black sesame seeds, with a serving spoon on the side.

What You’ll Need

Before you start, make sure you have these key ingredients ready to go:

  • Jasmine Rice: The perfect aromatic, long-grain rice to soak up the all the coconutty goodness.
  • White Miso Paste: Also known as shiro miso. It’s mild, slightly sweet and brings a rich, salty umami depth to the salmon glaze.
  • Coconut Milk: The secret to the ultimate creamy rice is to use good quality canned full-fat coconut milk.
  • Fresh Corn: Sweet corn kernels sautéed right in the pan add pops of juicy sweetness that balance the savory miso beautifully.
  • Ponzu Sauce: A citrus-infused soy sauce that adds a bright, tangy lift to the glaze, cutting through the richness of the salmon and coconut.
  • Fresh Salmon Fillets: Skinless fillets cut into chunky cubes. Slicing them into cubes gives you more surface area to catch that gorgeous, caramelized glaze under the broiler and speeds up cooking time.
Salmon fillets on a plate

How to Make One Pot Salmon and Rice

Rinse the Rice

  1. Place the jasmine rice in a bowl and cover it with cold water.
  2. Stir the rice gently with your fingers until the water becomes cloudy. Drain the water and repeat this process 2–3 times to remove excess surface starch. Drain thoroughly and set aside.

Cook the Rice

  1. Preheat your oven to 400°F (200°C), placing a rack in the middle.
  2. Heat the butter and sesame oil in a large, oven-safe skillet, shallow Dutch oven or braiser over medium heat.
  3. Add the diced onion, white parts of the green onions and the corn kernels. Sauté for about 5 minutes until softened and fragrant.
Chopped green onions, corn kernels, and sliced white onions are in a light-colored pot, ready to be cooked. The ingredients are fresh and evenly distributed in the pot.
  1. Stir in the rice, salt, mild pepper flakes, sugar, garlic and ginger. Toss for 1 minute to coat the rice grains in the oil and aromatics.
  2. Pour in the coconut milk, chicken stock (or water) and add the lime leaves. Stir well and bring the mixture to a simmer.
  3. Cover the pan tightly with a lid, transfer it to the preheated oven and bake for 25 minutes.
A close-up of a skillet with rice, corn, and chopped green onions being stirred with a wooden spoon.
A pot of fried rice with corn, peas, and green onions is being mixed with coconut milk and broth, poured from a jug.

Add the Salmon

  1. While the rice is baking, whisk together the white miso, ponzu, light soy sauce, maple syrup, rice vinegar, sesame oil, garlic, ginger and sugar in a small bowl, adding a little hot water as needed.
  2. Pat the skinless salmon fillets dry with a paper towel, slice them into thick, chunky cubes and season lightly with salt.
  3. Carefully remove the pan from the oven. Remove and discard the lime leaves. Turn your oven’s broiler (= grill, for those in the UK) to high and position the rack in the top third of the oven.
  4. Scatter the salmon cubes over the rice in a single layer and drizzle with the sweet miso glaze.
  5. Place the uncovered pan under the broiler and cook for 3–5 minutes. Watch it closely – you want the salmon cooked through and beautifully caramelized at the edges without burning.
stirring miso marinade in a bowl
Cubes of raw salmon, green onions, corn, and rice in a round pan, with a hand pouring a brown sauce over the ingredients.

Serve and enjoy!

  1. Take the skillet out of the oven and leave it to rest for 5 minutes.
  2. Scatter black sesame seeds and the reserved sliced green onions over the top and serve. This one-pot wonder is hearty and comforting all on its own, but you can always add a side of steamed greens.
Close-up of cooked salmon chunks topped with chopped green onions and black sesame seeds, mixed with corn and other vegetables, creating a colorful and appetizing dish.

Chef’s Tips for Success

  • Use White Miso: White miso (shiro miso) is milder and sweeter than red or yellow miso, making it the perfect partner for creamy coconut milk and tender salmon.
  • Make it Swicy! Add some sriracha or chili crisp in your marinade to hit that perfect sweet-spicy balance.
  • Broiler Watch: Keep a close eye on your pan to prevent your salmon going from “perfectly caramelized” to “burnt” in a matter of seconds, especially given the sweetness of the marinade.
  • Don’t Skip the Rinsing: The secret to ensuring your oven-baked coconut rice stays fluffy instead of gummy!

Storage and Reheating

Because this recipe contains both seafood and rice, proper storage is essential for both safety and maintaining the best texture.

  • Let the dish cool down for 20–30 minutes after cooking, then transfer to a shallow, airtight container for up to 2 days. Keep the salmon pieces on top of the rice so they don’t get soggy.
  • Reheat in a skillet over low heat or at half-power in a microwave, adding a splash of water as needed. Go low to avoid overcooking the salmon.
A bowl of coconut rice topped with cooked salmon, corn, chopped green onions, and black sesame seeds, served on a light background.

Please leave a comment and rating if you try my One-pot Salmon and Rice recipe, follow me on Pinterest for more easy recipes and don’t forget to tag me on  @Instagram or TikTok so I can see your creations.

A round casserole dish with cooked salmon chunks, rice, corn, green onions, and black sesame seeds, garnished with red pepper flakes.
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One Pot Salmon and Rice

By Lucy Parissi | Supergolden Bakes
Fragrant jasmine rice baked in creamy coconut milk and sweet corn, topped with tender, caramelized caramelized miso salmon.
Prep Time: 10 minutes
Cook Time: 35 minutes
Servings: 4
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Equipment

Ingredients

For the rice

  • 2 cups (375g) jasmine rice
  • 2 tbsp butter , unsalted
  • 1 tbsp sesame oil
  • 1 large white onion , diced
  • 6 green onions , finely sliced, green ends reserved to garnish
  • 2 ears corn kernels cut using sharp knife
  • 1 tsp minced garlic
  • 1 tsp minced ginger
  • 1 tsp salt
  • 2 tsp sugar
  • ½ tsp mild pepper flakes (pul biber)
  • 14 oz (400g) coconut milk , full-fat
  • 1 cup (250ml) chicken stock or hot water
  • 2 lime leaves or 1 tsp grated lime zest

For the salmon

To serve

  • ½ tbsp black sesame seeds

Instructions 

  • Preheat the oven to 400°F (200°C).
  • Place the rice in a bowl and cover with cold water. Stir until water becomes cloudy, drain and repeat a couple of times to remove excess starch. Drain and set aside.
    2 cups (375g) jasmine rice
  • Heat the butter and oil in a large pan add the onion, green onion and corn and sauté for 5 minutes.
    2 tbsp butter, 1 tbsp sesame oil, 1 large white onion, 6 green onions, 2 ears corn
  • Stir in the rice, salt, pepper flakes, sugar, garlic and ginger.
    1 tsp minced garlic, 1 tsp minced ginger, 1 tsp salt, 2 tsp sugar, ½ tsp mild pepper flakes
  • Add the coconut milk, lime leaves and stock and bring to a simmer. Cover with a lid, transfer to the oven and cook for 25 minutes.
    14 oz (400g) coconut milk, 1 cup (250ml) chicken stock, 2 lime leaves
  • Combine the miso, ponzu, soy, maple syrup, rice vinegar, sesame oil, garlic, ginger, sugar and water in a small bowl.
    2 tbsp miso paste, 1 tbsp ponzu, 1 tbsp light soy sauce, 1 tbsp maple syrup , 1 tbsp rice vinegar, 2 tsp sesame oil, 1 tbsp hot water, ½ tsp minced garlic, ½ tsp minced ginger, ½ tbsp sugar
  • Pat the salmon dry using paper towels, slice into chunky cubes and season with the salt.
    2 filets salmon , ½ tsp salt
  • Take the pan out of the oven and remove the lime leaves. Turn on the broiler (grill) to high and place the rack near the top third of the oven.
  • Scatter the salmon cubes over the rice and drizzle with the miso glaze.
  • Place the pan under the broiler and cook for 3-5 minutes, or until the salmon is cooked through and caramelized at the edges. Take care it doesn’t burn!
  • Scatter with the sesame seeds and green onions and serve!
    ½ tbsp black sesame seeds

Notes

How to Store Leftovers
  • Refrigerate: Let the dish cool down to room temperature (but do not leave it sitting out for more than 2 hours). Transfer the salmon and rice into an airtight container and store it in the fridge for up to 2 to 3 days.
  • Freeze: I do not recommend freezing the cooked salmon, as the texture can become quite mushy and dry upon thawing. However, you can freeze the coconut rice on its own in a freezer-safe bag for up to 2 months.

Nutrition

Calories: 729kcal | Carbohydrates: 93g | Protein: 13g | Fat: 35g | Saturated Fat: 24g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 1681mg | Potassium: 509mg | Fiber: 3g | Sugar: 10g | Vitamin A: 261IU | Vitamin C: 5mg | Calcium: 82mg | Iron: 5mg

Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.

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