Coconut Lime Salmon

5 from 55 votes

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.

Prep Time5

Cook Time20

Total Time25

Course: Main

Cuisine: Asian

Servings:

Calories: 400kcal

Author: Brianna May

Equipment

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.

Nutrition