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Soy glazed salmon with coconut rice

Soy glazed salmon with coconut rice


This easy Asian-style marinade works really well with Co-op salmon

  • Feeds 2 Feeds 2
  • Ready in 20 minutes

Each serving contains

  • Energy
    2323kj 553kcal
  • Fat
    Med 28%
  • Saturates
    Med 20%
  • Sugar
    Low 28%
  • Salt
    High 28%

% of adult’s reference intake | Carbohydrates per serving : 65g


  • 150g basmati rice
  • 2 tbsp coconut cream, from the top of a can of light coconut milk
  • 2 tbsp Co-op sweet chilli sauce
  • 1 tbsp Co-op light soy sauce
  • 1 tbsp sesame oil
  • 1 clove garlic, finely chopped
  • 3cm ginger, finely chopped
  • 2 Co-op salmon fillets
  • Handful Co-op spinach (optional)


  1. Preheat the oven to 200°C/fan 180°C/Gas 6
  2. Cook the rice according to the pack instructions, adding the coconut cream to the rice and water before cooking
  3. Mix together the sweet chilli, soy, sesame oil, garlic and ginger in a bowl, add the salmon, and coat
  4. Put the salmon on a foil-lined baking tray
  5. Pour over any remaining marinade and bake for 12-15 mins, until cooked through
  6. Put the spinach, if using, in a colander in the sink, pour over boiling water to wilt, then shake and squeeze out the excess moisture
  7. Serve with the salmon and rice

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