My chili crunch salmon and creamy coconut brothy rice recipe is cozy, nourishing, and actually quite simple to make. I put my spin on the viral brothy chicken and rice that has been all over social media, and dare I say this version with salmon is better!?
The salmon gets cooked right in the pot, which gives the broth with such a rich flavor base (not to mention saves on dishes!). Then, simmer down mushrooms, onions, ginger and garlic for deep umami flavors that cook down in broth and coconut milk. I’m not exaggerating when I say that this is one my favorite recipes I’ve ever developed! I hope you love it as much as the team and I do.
- Better than the viral OG brothy chicken and rice!
- Weeknight-friendly
- Super nourishing with rich umami flavors
Hero Ingredients
- Broth base: Ain’t no bland broth found here! This creamy coconut broth is absolutely insane. It’s so, so flavorful and delish. You’ll start by searing the salmon in the same pot that you simmer the broth, and this is essential to the flavor of the dish. Don’t skip it!
- Salmon: You’ll want to use 4 equal-ish filets so they cook evenly. Skin on filets, preferably, because it will help flavor the broth.
- Rice: Can’t have the brothy rice without the rice. I love making rice in the Instant Pot while preparing the rest of the dish, but you can prepare it however you prefer. I’ve also tested this recipe with ramen noodles and rice noodles, and both were delish as well.
How to Make Brothy Salmon and Rice
- Prepare the chili crunch salmon: You’ll make the salmon marinade and pour it on a baking sheet with sides. Place the salmon filets skin up in the marinade (so the meat marinates) for 15-30 minutes.
- Prepare the rice: Prepare the rice in whatever method you prefer. I love making rice in the Instant pot because it’s quick, foolproof, and doesn’t take up any space on the stove top.
- Prepare the creamy coconut broth: You’ll start by cooking the salmon in the same pot that you’ll prepare the broth. This not only minimizes clean up, it helps to create an amazing flavor base for the broth. Once the salmon is cooked, you’ll remove it and saute mushrooms, onions, garlic, ginger and any remaining salmon marinade. Finish it off by adding the broth and coconut milk and let it allllllll simmer.
- Prepare the chili crunch peanuts: Roughly chop the peanuts and then mix together in a bowl with chili crunch and honey.
- Assemble, serve and enjoy! Scoop the rice in a bowl and top with the broth, a salmon filet, and finish with the chili crunch peanuts, cilantro and green onion. ENJOY!
Don’t Skip the Chili Crunch Peanuts
I mean it! The chili crunch peanuts add the perfect amount of heat and crunch to finish off this dish. And, I promise they’re easy to make — all you need are peanuts, chili crunch, and honey. Toss it all together and let it sit while you cook the rest of the dish. I honestly find myself sneaking bites of these yummy peanuts, so feel free to make extra 😋.
I prefer to store the leftover salmon and broth and rice all separately. That way, when you enjoy the leftovers nothing is mushy. Each can be stored separately in airtight containers in the fridge for up to 3 days. I do not recommend freezing this dish.
More of My Favorite Brothy Recipes
Other Ingredients
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Add the BBQ sauce, chili crunch, and sesame oil to a pan. Whisk the ingredients together. Season the salmon filets with salt and sesame seeds. Add the salmon filets to the pan and coat the filets in the BBQ sauce mixture. Place the salmon filets skin side up in the marinade. Let the salmon marinate for 15-30 minutes.
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Prepare the rice while the broth is simmering according to the package directions. Set aside.
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Heat 1 tablespoon of avocado oil in a Dutch oven over medium heat. When the oil is hot, add the salmon, skin side up, to the pot. Cover and let the salmon sear for 8 minutes, checking to make sure the salmon isn’t sticking too much halfway through. Sear until the salmon is browned and the salmon is cooked through. Gently remove the salmon from the pot and cover to keep warm. I recommend using a metal spatula to firmly, but carefully, transfer the salmon to a plate.
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In the same pot, add any additional marinade left from the salmon to the pot with 1 tablespoon avocado oil. When fragrant, add the mushrooms and season with ½ teaspoon of salt. Sauté the mushrooms for 5 minutes. Then, add the onions and saute for 5 minutes. Add the garlic, ginger, and any remaining salt and saute until fragrant.
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Add the broth and bring to a boil over medium/high heat. Turn the heat to low and simmer for 10 minutes. Add the coconut milk and rice vinegar and simmer for an additional 10 minutes.
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In a small bowl, combine chopped peanuts, honey, sesame seeds, chili crunch, and salt. Set aside.
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Assemble the bowl by scooping rice into a bowl and topping it with a salmon filet. Spoon broth into the bowl. . Repeat until all servings are assembled.
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Top with fresh green onion, cilantro, and peanut mixture.
- Any type of Japanese bbq sauce will work.
- I suggest preparing the rice in the Instant Pot.
- Chicken thighs or breasts can be used instead of salmon.
Calories: 748 kcal, Carbohydrates: 64 g, Protein: 45 g, Fat: 35 g, Fiber: 3 g, Sugar: 17 g
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by: The Wooden Skillet
