This creamy Coconut Lime Salmon comes together in just one pan and in less than 30 minutes. It is lightly sweet and a little tangy. Serve it over rice, noodles, or with your favorite veggies for an easy dinner.
This dish is very similar to my Coconut Lime Chicken, if you are not a fan of fish.
If you love salmon recipes, try my Air Fryer Teriyaki Salmon or my Fish Tacos with Mango Salsa (sub the cod for salmon).
My easy lemon Salmon Pasta without Cream or Seared Chilean Sea Bass is always a hit as well.
Jump to:
Why You’ll Love This Recipe
- One pan - The fish and the sauce are made in the same pan. Not only does this make cleanup a breeze, it also adds flavor to the sauce.
- Quick & easy - This recipe only takes about 30 minutes to make start to finish.
- Sweet & tangy - The sauce has a hint of sweetness from the sugar and acid from the lime. The lime zest also adds another layer of lime flavor.
- Creamy - The rich coconut milk makes the sauce super creamy.
- Dairy-free, gluten-free, & low carb - This recipe suits most special dietary needs. Be sure to always check the ingredient’s nutrition labels.
Ingredients & Substitutions
- Salmon: You can leave the skin on the fish but since it is simmered in the sauce it will not be crispy so I prefer to remove it.
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Coconut Lime Salmon
Quick Overview
- Season & sear the salmon.
- Make the sauce.
- Finish the salmon in the sauce.
- Garnish with lime juice and zest.
Step by Step Instructions
The salmon should not be cooked through after searing. This is just to develop some color on the exterior.
Step 1: In a medium bowl, gently toss the salmon filets, salt, chili powder, cumin, and paprika until well coated.
Step 2: In a large skillet, heat the avocado oil over medium high heat. Once the oil is hot, add the filets. Sear each side for 2 minutes, or just until brown. Remove from the pan and set aside.
Step 3: Turn the heat to medium. Add the sesame oil.
Step 4: Add the shallots and sauté for 2-3 minutes or until softened.
Add the lime juice and zest after simmering for the best flavor.
Step 5: Add the garlic and ginger. Sauté for 1-2 minutes or until fragrant.
Step 6: Add the sugar and red pepper. Sauté for 1-2 minutes.
Step 7: Pour in the coconut milk and fish sauce, scraping any brown bits off the bottom of the pan. Simmer for 2-3 minutes.
Step 8: Add the salmon back into the sauce. Simmer for another 4-5 minutes or until the salmon is cooked through. Squeeze lime juice and sprinkle zest over top.
Recipe Serving Suggestions
This rich coconut lime sauce is begging to be served over some type of starch. I recommend my Instant Pot Basmati Rice or your favorite kind of steamed rice.
You can also serve it over vermicelli noodles or any thin rice noodle.
Pair the starch with a side of roasted broccoli, sautéed spinach, or bok choy and dinner is ready.
Expert Tips & Variations
- Use full fat coconut milk. You must use full fat unsweetened canned coconut milk for this recipe. The cartons of coconut milk, both shelf stable and refrigerated, are too watery for the sauce.
- Sear the salmon. Be sure to sear both sides of the fish before making the sauce. All of the brown bits in the bottom of the pan add so much flavor to the sauce. It won’t be cooked through yet.
- Serve with extra sauce on top. There should be plenty of sauce in the pan. Plate the salmon over rice or noodles and spoon lots of sauce over top.
- Add a handful of spinach. Before adding the salmon back in. Stir in a handful or two of fresh spinach. It will wilt as the fish finishes cooking.
Recipe FAQs
There is no need to soak the fish in anything before cooking for this recipe. Just be sure to pat the salmon dry before seasoning.
Shop my Amazon Storefront!
More Main Dish Recipes
If you try this recipe, please leave a star rating in the recipe card below and/or comment! I always appreciate your feedback. Follow me on Pinterest, Facebook & Instagram.
Coconut Lime Salmon
Ingredients:
- 4 6-ounce salmon filets, skin removed & pat dry
Dry Rub
- 1 teaspoon Morton kosher salt*
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
Coconut Lime Sauce
- 2 teaspoons avocado oil
- 2 teaspoons toasted sesame oil
- 1 large shallot, diced
- 5-6 cloves garlic, minced
- 1 Tablespoon grated ginger
- 1 teaspoon granulated sugar
- ½ teaspoon crushed red pepper
- 1 13.5 ounce can full fat unsweetened coconut milk*
- 1 Tablespoon fish sauce or soy sauce
- 1 lime, zested & juiced
- chopped basil & cilantro, for garnish
Instructions:
- In a medium bowl, gently toss the salmon filets, salt, chili powder, cumin, and paprika until well coated.
- In a large skillet, heat the avocado oil over medium high heat. Once the oil is hot, add the filets. Sear each side for 2 minutes, or just until brown. Remove from the pan and set aside.
- Turn the heat to medium. Add the sesame oil.
- Add the shallots and sauté for 2-3 minutes or until softened.
- Add the garlic and ginger. Sauté for 1-2 minutes or until fragrant.
- Add the sugar and red pepper. Sauté for 1-2 minutes.
- Pour in the coconut milk and fish sauce, scraping any brown bits off the bottom of the pan. Simmer for 2-3 minutes.
- Add the salmon back into the sauce. Simmer for another 4-5 minutes or until the salmon is cooked through. Squeeze lime juice and sprinkle zest over top.
Notes:
- Salmon: You can leave the skin on the fish but since it is simmered in the sauce it will not be crispy so I prefer to remove it.
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Use full fat coconut milk. You must use full fat unsweetened canned coconut milk for this recipe. The cartons of coconut milk, both shelf stable and refrigerated, are too watery for the sauce.
- Sear the salmon. Be sure to sear both sides of the fish before making the sauce. All of the brown bits in the bottom of the pan add so much flavor to the sauce. It won’t be cooked through yet.
- Serve with extra sauce on top. There should be plenty of sauce in the pan. Plate the salmon over rice or noodles and spoon lots of sauce over top.
- Add a handful of spinach. Before adding the salmon back in. Stir in a handful or two of fresh spinach. It will wilt as the fish finishes cooking.
Leave a Reply