Introduction

This creamy coconut-lime salmon recipe brings together tender, perfectly seared fish and a luscious, fragrant sauce. Infused with garlic, ginger, and fresh lime, it’s an easy yet elegant dish that’s perfect for weeknight dinners or entertaining guests.

The image shows four golden brown cooked salmon fillets placed closely together in a creamy white sauce with a smooth texture. Each salmon fillet has a slightly crispy surface with visible grill marks, giving it a rich warm orange color with darker edges. Small red diced pieces, likely red peppers, are scattered over the salmon and looking fresh. Bright green leafy herbs are spread around and on top of the fillets, adding a touch of freshness and color contrast. The dish is in a white pot or pan with a visible rim edge, set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp. coconut oil, divided
4 (6-oz.) skinless salmon fillets, patted dry
1 tsp. kosher salt, divided
1/2 small onion, minced
2 cloves garlic, minced
1 1/2″ piece ginger, grated
1 (13.66-oz.) can Thai Kitchen coconut milk
1 tbsp. fresh lime juice, plus lime wedges for serving
2 tbsp. chopped fresh basil
1 Fresno chili, seeded and chopped

Instructions

Step 1: In a large cast-iron skillet, heat 1 tablespoon of coconut oil over medium-high heat. Season the salmon fillets with ½ teaspoon kosher salt. Once the oil is hot but not smoking, place the salmon skin side up in the pan. Let it cook undisturbed until golden and it releases easily from the pan, about 4 minutes. Flip the salmon using a thin metal spatula and cook the other side until golden, about 2 more minutes. Remove the salmon to a plate.
Step 2: Reduce the heat to medium and add the remaining tablespoon of coconut oil and minced onion to the skillet. Cook, stirring occasionally, until the onion softens, about 2 minutes. Add the garlic and grated ginger, cooking and stirring until fragrant, about 1 minute.
Step 3: Stir in the coconut milk and bring the mixture to a simmer. Cook, stirring occasionally, until the sauce thickens slightly, approximately 5 minutes. Add the fresh lime juice and the remaining ½ teaspoon kosher salt, stirring to combine.
Step 4: Remove the skillet from heat and return the salmon fillets to the pan, spooning some sauce over them. Garnish with chopped fresh basil and Fresno chili. Serve immediately with lime wedges for squeezing over.

Tips & Variations

For a spicier kick, leave the Fresno chili seeds in or add a pinch of crushed red pepper flakes to the sauce.
Swap fresh basil for cilantro for a different herbal note that complements the lime and coconut.
If you don’t have a cast-iron skillet, use a heavy-bottomed nonstick pan to prevent sticking and promote even cooking.
Serve with steamed jasmine rice or cauliflower rice to soak up the creamy sauce.

Storage

Store leftover salmon and sauce in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to avoid drying out the fish. Avoid microwaving if possible, as it can make the salmon rubbery.

How to Serve

The image shows four cooked salmon fillets placed side by side in a white bowl, each fillet with a crispy, golden-brown surface. They lie in a creamy white sauce that partially covers the edges, creating a smooth texture around the fish. The salmon is topped with small, bright red diced pieces and scattered fresh green leaves, adding color contrast and freshness. The sauce has slight bubbles and a glossy finish, enhancing the creamy appearance. The bowl sits on a white marbled surface, adding a clean and fresh background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon fillets for this recipe?

Yes, but be sure to thaw them completely and pat dry before cooking to ensure a good sear and prevent excess moisture in the pan.

Is this dish suitable for those who are dairy-free?

Absolutely! This recipe uses coconut milk instead of cream, making it naturally dairy-free and perfect for those avoiding dairy.