Pan-Seared Salmon with Tamarind Glaze and Coconut Rice

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

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 recipe (gluten free), ready in about 35 minutes, pairs 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 rice, quinoa, or a quick salad. 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
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Pans + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → 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.

Related recipes