Creamy Coconut-Lime Salmon Recipe
This creamy coconut-lime salmon recipe features tender salmon fillets pan-seared to perfection and simmered in a rich, fragrant coconut milk sauce infused with fresh lime juice, ginger, garlic, and basil. The dish is enhanced by a mild kick from Fresno chili, offering a vibrant flavor balance that’s perfect for a quick yet elegant dinner.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai-inspired
- Diet: Gluten Free
Ingredients
Scale
Salmon
- 2 tbsp. coconut oil, divided
- 4 (6-oz.) skinless salmon fillets, patted dry
- 1 tsp. kosher salt, divided
Sauce
- 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
- Heat oil and sear salmon: In a large cast-iron skillet, heat 1 tablespoon coconut oil over medium-high heat. Season the salmon fillets with ½ teaspoon kosher salt. When the oil is hot but not smoking, add the salmon skin side up. Let it cook undisturbed until golden and it easily releases from the pan, about 4 minutes. Using a thin metal spatula, flip the salmon and cook on the other side until golden, about 2 minutes more. Remove the salmon to a plate.
- Sauté aromatics: Reduce the heat to medium and add the remaining 1 tablespoon coconut oil to the skillet. Add the minced onion and cook, stirring occasionally, until softened, about 2 minutes. Add the minced garlic and grated ginger, stirring continuously until fragrant, about 1 minute.
- Prepare coconut-lime sauce: Stir in the coconut milk and bring the mixture to a simmer. Cook, stirring occasionally, until the sauce thickens slightly, about 5 minutes. Stir in the fresh lime juice and the remaining ½ teaspoon kosher salt to balance the flavors.
- Combine and garnish: Remove the skillet from the heat and return the cooked salmon fillets to the pan, gently spooning some sauce over them. Garnish with chopped fresh basil and the seeded, chopped Fresno chili. Serve immediately with lime wedges on the side for squeezing.
Notes
- To ensure even cooking, pat salmon fillets dry thoroughly before seasoning.
- Use fresh lime juice for the best vibrant flavor in the sauce.
- The Fresno chili adds mild heat; adjust quantity or omit for less spice.
- Cook salmon until it easily releases from the pan to avoid breaking.
- For a dairy-free, gluten-free meal, this recipe works perfectly as is.
- Serve with steamed rice or sautéed vegetables to complete the meal.
Keywords: coconut lime salmon, Thai salmon recipe, creamy coconut sauce, quick salmon dinner, stovetop salmon
Find it online: https://victoriablair.com/creamy-coconut-lime-salmon-recipe/
