Healthy Main Course

Creamy Coconut-Lime Salmon

The Creamy Coconut-Lime Salmon recipe has a delicate salmon taste blended with the sweetness of coconut, the tanginess of lime, the spiciness of chili flakes, and the freshness of cilantro. The creaminess provides a rich and smooth texture. Ideal for those who enjoy coconut and Thai cuisine and unique flavor combinations, this low-carb recipe is also suitable for those following a keto diet.

Recipe Information

Prep Time (mins)

Cook Time (mins)

Total Time (mins)

Servings

Course: Main Course

Cuisine: American

Diet: Omnivore

Recipe Tags

coconut milk salmon

Ingredients

400 g Salmon fillets
200 g Coconut milk canned
2 tsp Lime juice (1/2 lime)
0.5 tsp Lime zest (1/2 lime)
4 Garlic cloves
0.3 Red onion
1 bunch Cilantro (chopped)
0.25 tsp Chili flakes
0.25 tsp Ginger powder
1 tsp Coconut flakes
1 tsp Corn starch
2 tbsp olive oil
a pinch of salt and black pepper

Instructions

Pat salmon filet pieces with a paper towel and cover them with olive oil, salt, on pepper. Set it aside.

Peel and chop red onion and garlic cloves. Chop the cilantro.

Cut the lime in half and delete its seeds. Grate its zest and squeeze the juice of 1/2 of the lime. Cut the second half of the lime into slices.

Place a non-stick saucepan on medium heat, add some oil, and sear salmon pieces for approximately 1 min on each side. Take the salmon pieces out of the pan and set them aside.

In the same saucepan, fry chopped onion for a couple of minutes, so it gets softer. Then add chopped garlic, and fry them together for a couple of minutes until fragrant. Then add ginger powder, and mix.

Pour in the coconut milk, lime juice, salt and chili flakes and combine well.

Add the cornstarch and whisk it till smooth. When the sauce gets thicker, place the salmon pieces back into the saucepan, decrease the heat to low and cook for 10 mins under the lid.

Add lime slices and zest to the salmon. Serve salmon with sauce on the rice. Season it with chopped cilantro, coconut and chili flakes. Enjoy!

Chef's Tips & Notes

Follow the recipe steps carefully for best results

Adjust seasoning to your taste preference

The Creamy Coconut-Lime Salmon dish has a mild taste of salmon combined with the sweet coconut flavors and tangy lime, chili flakes and cilantro flavors. The creaminess of the dish adds a smooth texture and rich taste. This recipe is for coconut and Thai cuisine lovers and those who like non-standard flavor combinations! Moreover, this easy coconut lime salmon recipe is low in carbs and suits those on the keto diet.

What does Creamy Coconut-Lime Salmon made of

Creamy Coconut-Lime Salmon consists of the following ingredients:

Salmon fillets
Coconut milk
Lime juice and zest
Garlic
Onion
Cilantro
Chili flakes
Ginger powder
Coconut flakes
Corn starch
olive oil
Pinch of salt and black pepper

How do you give salmon more flavor?

For this Creamy Coconut-Lime Salmon recipe, we season salmon just with salt, pepper and olive oil before cooking. The prominent flavor will be added while cooking in the coconut-lime sauce.

How to make Creamy Coconut Lime Salmon recipe

Firstly, let’s prepare salmon before cooking. Pat it with a paper towel and cover salmon pieces with olive oil, salt, on pepper. Set it aside.

By the way, studies suggest regular consumption of salmon reduces age-related brain loss and may improve memory – it’s the omega-3 fatty acids that salmon contains that are responsible for this.

salmon filet covered with salt pepper olive oil

Peel and chop red onion. Try to make as small pieces as possible. If you don’t have a red one it’s ok to use yellow. However, the red one gives a sweeter taste than yellow, so it’s better to take red onion.

Peel and chop garlic gloves.

Cut the lime in half and delete its seeds. Grate its zest on the grater.

Squeeze the juice of 1/2 of the lime. Slice the second half.

Place a saucepan on medium heat, add some oil, and place salmon pieces there. It’s better to use a non-stick pan. Sear both sides of the salmon for approximately 1 min. The salmon don’t need to be fully cooked as it will be finished cooking in the sauce.

Take the salmon pieces out of the pan and set them aside. In the same saucepan, add chopped onion, and fry it for a couple of minutes, so it gets softer. Add chopped garlic, and stir for a couple of minutes until fragrant. Then add ginger powder, and mix.

Pour in the coconut milk, lime juice, salt and chili flakes and mix well.

Add the cornstarch to the sauce and whisk it till smooth. The sauce must start thickening. In a couple of minutes, place the salmon pieces back into the saucepan, decrease the heat to low and cook for 10 mins under the lid.