This Maple Glazed Salmon and Ginger Coconut Rice is the perfect weeknight meal! Crispy salmon is coated in a delicious maple glaze and served on top of fluffy coconut rice. This easy recipe is sure to be a new favorite.

Why You’ll Love This Maple Glazed Salmon

The salmon has the most delicious maple glaze – there’s nothing like a sweet and sticky glaze and the salmon in this recipe is coated in a delicious maple glaze that I know you’ll love.
Quick cooking salmon makes this a fast recipe – speaking of salmon, using the quick cooking protein ensures this recipe is a quick one!
It’s easy! – while it may seem like a lot of components, this salmon recipe could not be easier to make!

Watch How to Make This Recipe

Ingredients

Salmon Fillets: you’ll need two salmon fillets for this recipe. You can use skin on or off, whatever you prefer will work.

Coconut Aminos: these are common swap for traditional soy sauce and add a lovely flavor to the sauce. If you need a replacement I include an option below.

Maple Syrup: this sweetens up the sauce just a bit.

Toasted Sesame Oil: this adds a lovely sesame flavor to the glaze.

Sriracha: to add a little spice to the sauce grab your favorite brand of sriracha.

Lime Juice: this adds a delicious brightness to the glaze.

Arrowroot Starch: this thickens the glaze a bit so that it can easily stick to each salmon fillet.

Ingredient Substitutions

Coconut Aminos – if you don’t have coconut aminos, I highly recommend grabbing a jar for this recipe. They have subtly sweet, slightly salty, and delicious flavor that works really well in this sauce. If you are really in a pinch, you can sub the coconut aminos for 2 tablespoons of soy sauce and 1 tablespoon of water. I don’t recommend subbing the coconut aminos entirely with soy sauce as the sauce may be too salty.
Maple Syrup – you can easily swap the maple syrup for honey if you prefer.
Arrowroot Starch – if you don’t have arrowroot starch you can swap it for tapioca flour instead.

Helpful Kitchen Tools

Delicious Ginger Coconut Rice Ingredients

Jasmine Rice: we’re serving the salmon over a bed of ginger coconut rice. You’ll need 2 cups of long-grain white rice. My preference is Jasmine rice.
Garlic & Ginger: to give the rice even more flavor the rice is cooked with fresh garlic and ginger.
Scallion: another way to add so much delicious flavor to the rice.
Full Fat Coconut Milk: cooking the rice in coconut milk gives it a delicious flavor and texture. You could also use light canned coconut milk instead of full-fat if you prefer.

How to Make This Glazed Salmon Recipe

Step One – Make the rice: Add the oil, rice, garlic, fresh ginger, salt, water, and coconut milk to a medium non-stick saucepan that has a tight fitting lid. Cook the rice for 15-20 minutes until all of the liquid has absorbed and the rice is tender or according to the package instructions. Once the rice is fully cooked, fluff it with a fork and let cool slightly. Before serving add the sliced scallion and continue to fluff the rice until everything is well combined.

Step Two – Make the Maple Glaze: Add coconut aminos, maple syrup, sesame oil, sriracha, lime juice, and arrowroot starch to a small sauce pot. Whisk together until everything is well combined. Bring the sauce to a boil and then reduce to a simmer. Let the sauce simmer for 2-4 minutes, or until it has thickened and coats the back of a spoon. Once thickened, turn off the heat.

Step Three – Make the salmon: Bring the salmon to room temperature and then pat the fish dry with a paper towel. Season each side with a bit of salt and pepper. Heat a large pan over medium-high heat. Once hot, add 1/2 tablespoon of oil to the pan. Cook the salmon 4-5 minutes per side until golden brown and cooked to your liking. Remove the salmon from the pan and then use a basting brush to liberally coat the salmon with the maple glaze.

Step Four – Serve: Place a salmon fillet over the ginger coconut rice with veggies.

Can I Eat Salmon Skin?

Yes! I prefer to remove the skin from my salmon fillets with a sharp knife but if you enjoy salmon skin then you are welcome to leave it on. There’s nothing special or additional that you need to do when keeping the skin on your salmon. Just prepare the salmon using the steps above and the skin will get nice and crispy.

My Favorite Make Ahead Tip

When I know I’ll be a little short on time, or just want to get some prep done ahead of time, I like to make the ginger coconut rice in advance. You can store it in the fridge for 3-4 days or freeze it if you want to make it further ahead of time. To reheat, just pop the rice in the microwave with a wet towel overtop and reheat for 30 second to a minute at a time.

How Do I Know When Salmon is Done?

The easiest way to know when your salmon is done is by using an instant read meat thermometer. Salmon is considered well done when the internal temperature of the thickest part reaches 145 degrees Fahrenheit.

However, if you like your salmon more medium-rare then you can cook it between 125 to 130 degrees Fahrenheit. If you prefer your salmon medium (my personal preference!) then shoot for a range between 135 to 140 degrees Fahrenheit.

If you do not have an instant read meat thermometer then you can press down on the top of the salmon fillet with your finger or fork. If the salmon easily “flakes” or separates then you know that it is done.

How to Store and Reheat

How to Store: If you have leftovers, I recommend storing the salmon in an air-tight containers in the fridge. They should both keep fro 2-3 days.

How to Reheat: My favorite ways to reheat salmon are either in a hot skillet with a bit of oil or on a baking sheet in the oven at 275 degrees Fahrenheit for 10-15 minutes or until warmed through. You can reheat any leftover sauce in a small sauce pan or in the microwave for 15-30 seconds at a time. Once the salmon is heated through you can spoon the warm sauce over top.

More Delicious Salmon Recipes

Get all of the best healthy salmon recipes, here!

I hope you give this Maple Glazed Salmon and Ginger Coconut Rice a try! It’s so easy to make and delicious!

If you do give this recipe a try, let me know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews and ratings help support All the Healthy Things and make it possible for me to continue to create the recipes you trust and love.