Sesame Soy Salmon with Coconut Rice

Light, nourishing, and full of flavour — this one’s a weeknight winner.

I love salmon, baked, grilled or pan fried. I cook this dish when trying to be a bit fancy, but it’s simple enough to become an easy weeknight staple. The salmon is marinated in a sweet-savoury mix of soy, sesame, and honey, then pan-cooked and served over creamy coconut rice with colourful stir-fried veg.

It’s got that takeout-style flavour, but with real ingredients and zero food guilt — ideal when you want something satisfying but not heavy.

Why It’s Good For You

Salmon is an excellent source of omega-3 fatty acids (EPA and DHA), which support brain, heart, and joint health. The brown rice brings fibre and complex carbs for balanced energy, and the veggies offer a range of micronutrients to support digestion, immunity, and hormone balance.

Serves 2

Ingredients

For the salmon

2 large salmon fillets

2 tbsp low-salt soy sauce (1 tbsp for marinade, 1 tbsp for stir-fry)

1 tsp sesame oil

1 tsp honey

For the coconut rice

150g brown rice

1×400ml tin coconut milk

2 tbsp desiccated coconut

Sea salt

For the veg

Olive oil (for cooking)

1 garlic clove, finely chopped

1 large red onion, finely sliced

1 small carrot, thinly sliced

½ courgette, thinly sliced

A handful of baby spinach

Method

1. Marinate the salmon#

   Combine 1 tbsp soy sauce, sesame oil and honey. Coat the salmon and refrigerate for at least 1 hour (or overnight).

2. Cook the rice

   Cook the brown rice in salted boiling water for ~10 minutes. Drain if needed. Add coconut milk and simmer until tender, adding water if it gets too thick. Stir in desiccated coconut and keep warm.

3. Cook the salmon

   Heat a non-stick pan. Add the salmon and its marinade, cooking 6–8 minutes, turning regularly until cooked through.

4. Stir-fry the vegetables

   Heat olive oil in a wok or large pan. Stir-fry garlic, onion, carrot and courgette for 2–3 minutes. Add spinach and 1 tbsp soy sauce, stir until wilted.

5. Assemble and serve

   Serve salmon over coconut rice with veg on the side.

If you’re planning a full summer menu or just love meals that strike the balance between flavour and nourishment, check out these other summer recipes garden tomato salad, tasty fattoush salad and or create your own perfect salad as a side dish for summer suppers!