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–+ servings

Coconut Lime Salmon

Discover the rich, creamy, and tangy flavors of Coconut Lime Salmon. Perfect for special occasions or cozy family dinners, this easy-to-make dish impresses with its blend of comfort and elegance.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 people
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 fillets salmon, about 6 oz each (skinless if possible)
  • to taste salt and pepper
  • 2 tbsp oil, divided
  • 2 cloves garlic, finely grated
  • 2 tsp ginger, finely grated
  • 1 stalk lemongrass, peeled and finely grated
  • 1 tbsp brown sugar
  • 1 tsp chili garlic paste or other chili paste, adjust to taste
  • 14 oz coconut milk (400 ml)
  • 1 tbsp fish sauce or soy sauce
  • 2 tsp lime zest from 1 lime
  • to taste lime juice

Equipment

  • Large skillet
  • Grater for garlic, ginger, and lemongrass
  • Measuring cup

Method
 

  1. Season the salmon fillets with salt and pepper.
  2. Heat 1 tablespoon of oil in a large skillet over medium heat.
  3. Add the salmon fillets and cook for 3-4 minutes on each side, or until just cooked through.
  4. Remove the salmon from the skillet and set aside.
  5. In the same skillet, heat the remaining oil and add garlic, ginger, lemongrass, brown sugar, and chili paste.
  6. Cook for 1-2 minutes until fragrant.
  7. Pour in the coconut milk, fish sauce, and lime zest; stir to combine and bring to a simmer.
  8. Place the salmon back into the skillet, spooning the sauce over fillets and cook for another 2-3 minutes until heated through.
  9. Stir in lime juice to taste, adjusting with more fish sauce or chili paste if needed.
  10. Serve the salmon with the sauce over vermicelli noodles, rice, or steamed Asian greens, garnished with fresh cilantro and sliced chilies.

Nutrition

Calories: 320kcalCarbohydrates: 14gProtein: 26gFat: 21gSaturated Fat: 16gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 1gSugar: 5gVitamin A: 5IUVitamin C: 6mgCalcium: 4mgIron: 6mg

Notes

For enhanced flavor, consider marinating the salmon fillets in a mixture of lime juice, fish sauce, and a little sugar for about 15 minutes before cooking.
If you can't find lemongrass, substitute with lemon zest or extra lime zest.
Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze them for up to 3 months. Reheat gently to maintain moisture.
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