Wesson Recipes

Baked Salmon with Coconut Rice


Makes 4 servings

This Thai-inspired dish is easy to prepare and perfect for the whole family. Baked salmon is glazed in a ginger chili marinade while the subtly sweet and creamy flavor of fluffy jasmine rice complements the salmon’s hint of spice. Don’t forget to drizzle the remaining marinade from the baking dish on the salmon after plating for an added kick of flavor. Sprinkle a few flakes of toasted coconut, and you’ve got yourself a fabulously balanced meal that can be enjoyed all year round.   

  • fish/seafood, soy
  • Ingredients

    Baked Salmon
    Wesson Canola Oil 2 tbsp.
    Fish Sauce 2 1/2 tsp.
    Lime Juice, fresh 2 tbsp.
    Sriracha 1 tsp.
    Ginger, minced 2 tsp.
    Garlic, minced 2 tsp.
    Sweet Chili Sauce (store brought) 1/4 cup.
    Cilantro, rough chop (garnish) 1/4 cup.
    Salmon, skin off, portioned, 3-4 oz. 4 ct.
    Coconut Rice
    Jasmine Rice 1 1/2 cup.
    Coconut Cream 3/4 cup.
    Water 1 1/2 cup.
    Sugar 3/4 tsp.
    Kosher Salt 1/4 tsp.
    Coconut (shredded), toasted 3 tbsp.


    Baked Salmon

    Pre-heat oven to 350F (175C).

    Pat dry portioned salmon with a clean paper towel and place in a 9×9 baking dish. Cover and refrigerate.

    In a small mixing bowl, add together Wesson Canola Oil, fish sauce, lime juice, sriracha, ginger, garlic, sweet chili, and cilantro. Whisk until combined. Pour marinade on salmon. Toss salmon and coat evenly.

    Place dish in the oven and bake for 15-20 minutes until internal temperature reads 145ºF.

    Coconut Rice

    Pour rice in a strainer and rinse with cold water until water runs clear. Transfer washed rice to a small pot. Add water, coconut cream, sugar, and salt. Place on stove over medium-high heat. Bring to a low boil and reduce heat to low to reach a low simmer. Cover pot and cook for 15 minutes without removing the cover. Once rice is cooked, remove from heat, fluff with a fork and add cover back. Let it stand for 5 minutes before serving.  

    Assembly Method
    Divide cooked rice into 4 portions. Place one portion of rice into a small bowl. Add baked salmon on top, and scoop sauce from casserole on top. Garnish with toasted coconut.