Pan-Seared Salmon with Tamarind Glaze and Coconut Rice

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant dish featuring crisp-skinned salmon glazed with tangy tamarind sauce, served on a bed of fragrant coconut-infused jasmine rice. This asian fusion-inspired seafood (gluten free) ready in about 35 minutes pairs (6 oz each), skin on salmon fillets, olive oil, tamarind paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 460 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 4 Asian Fusion cuisine 460 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Instructions

  1. Step 1: Rinse 1 cup jasmine rice under cold water until clear. In a medium pot, combine the rinsed rice, 1 cup coconut milk, 1 cup water, and 1 tsp salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes until liquid is absorbed and rice is tender.
  2. Step 2: While the rice cooks, whisk together 3 tbsp tamarind paste, 2 tbsp honey, 1 tbsp soy sauce, 1 tbsp grated fresh ginger, and 2 minced garlic cloves in a small bowl until smooth.
  3. Step 3: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Place 4 skin-on salmon fillets skin-side down and sear for 4-5 minutes until the skin is crisp and golden.
  4. Step 4: Flip the salmon and brush each fillet generously with the tamarind glaze. Cook for an additional 3-4 minutes, basting occasionally, until the salmon is just cooked through and the glaze thickens and coats the fish.
  5. Step 5: Fluff the cooked coconut rice with a fork and stir in 2 tbsp chopped fresh cilantro. Serve the glazed salmon over the coconut rice.

Frequently asked questions

How long does Pan-Seared Salmon with Tamarind Glaze and Coconut Rice take to make?

Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Salmon with Tamarind Glaze and Coconut Rice?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Pan-Seared Salmon with Tamarind Glaze and Coconut Rice?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Salmon with Tamarind Glaze and Coconut Rice for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Pan-Seared Salmon with Tamarind Glaze and Coconut Rice gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

Related recipes