Coconut Lime Salmon

Coconut Lime Salmon

 

Ingredients
view of plate from above

Looking for a tasty weeknight meal? This Coconut Lime Salmon recipe has a sweet creamy option or a slightly spicy variation made with the subtle kick of jalapeno peppers. Either way, it is made in one skillet and comes together in about 30 minutes. The Salmon is first pan-seared to give it a nice crispy exterior around the soft flakey meat, which sits in a creamy coconut milk sauce as it bakes to perfection. Served with your favorite style of rice, this dish is Thai inspired with the coconut milk and optional spice. 

A bowl of rice smothered in this coconut lime sauce with the wild salmon perched on top makes a complete meal in itself — but if you are in need of a side veggie, a green salad with a miso dressing pairs well since there is miso broth in the sauce. As far as drink pairings, try something with lime, like a margarita, to highlight the lime in this dish. 

[[ recipeID=recipe-8lrqqj5jx, title=Coconut Lime Salmon ]]

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Nancy with a fork and spoon
AUTHOR PROFILE

Nancy Ingersoll is a recipe developer and food photographer in San Diego, California. Always up for adventure, she learned the art of sauces and soufflés from one of James Beard Award winner Roy’s Yamaguchi’s executive chefs, and her curious spirit has been fed with cooking classes domestically and abroad. Nancy is also known as The Creative Resource and you can find her work on nancyingersoll.com and on instagram as @thecreativeresource.

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Coconut Lime Salmon

This meal is a quick throw together with simple ingredients that pack a flavor explosion. Coconut milk brings a slight sweetness as well as a creamy texture (perfect for all the lactose intolerant salmon lovers out there) that melds with the light miso flavor to make a well rounded dish.

Keywords: Coconut milk, Thai salmon, Wild Salmon, Salmon Recipe, Coconut Lime, Quick Salmon Recipe

  • Cook Time: 20 mins

Ingredients

Instructions

Ingredients

  • 4 Portions Wild for Salmon salmon
  • ¼ Cup All Purpose Flour
  • 2 Tbs Coconut Oil
  • 1 Tbs Olive Oil
  • 2 Cloves Garlic, minced
  • 1 Can Coconut Milk (13.66oz, solid and watery parts)
  • 1 Tsp Miso Paste, mixed with 2/3 cup of water
  • 1 Tbs Brown Sugar
  • 2 Limes
  • 2 Green Onions, chopped
  • Salt and Pepper, to taste
  • Fresh Jalapeños, diced (Optional)

Instructions

  1. Preheat the oven to 375°
  2. Whisk the coconut milk, miso broth, sugar, and juice from 1 lime together in a bowl until mixed
  3. Dump the flour on a plate and set aside
  4. Heat a large, oven-safe skillet and add the coconut oil and olive oil
  5. Drag each portion of Wild Salmon across the flour until coated, then place it directly into the hot skillet- pan-sear the Wild Salmon 2 minutes per side
  6. Add the minced garlic and green onion to the skillet and let it cook down for about 30 seconds (and jalapeño if using)
  7. Remove the skillet from the heat, then pour the coconut milk mixture over top of the Salmon
  8. Place the skillet into the oven and bake for 10-15 minutes, or until the Salmon is just cooked through without over cooking
  9. Remove skillet from the oven, sprinkle the lime zest over the fish and drizzle the juice (from the remaining lime) over the dish
  10. Serve over rice and enjoy!