- 1 Wild Salmon Fillet
- 1/4 cup all purpose flour
- 2 tbsp coconut oil
- 1 tbsp olive oil
- 2 garlic cloves minced
- 1 can (13.66 oz) coconut milk (both the solid and watery parts)
- 1 tea miso paste mixed with 2/3 cup water
- 1 tbsp brown sugar
- 2 limes
- 2 green onions chopped
- Optional: 1-2 fresh jalapeno peppers, diced
- salt and pepper to taste
Looking for a tasty weeknight meal? This Coconut Lime Salmon recipe has a sweet creamy option or a slightly spicy variation made with the subtle kick of jalapeno peppers. Either way, it is made in one skillet and comes together in about 30 minutes. The Salmon is first pan-seared to give it a nice crispy exterior around the soft flakey meat, which sits in a creamy coconut milk sauce as it bakes to perfection. Served with your favorite style of rice, this dish is Thai inspired with the coconut milk and optional spice.
A bowl of rice smothered in this coconut lime sauce with the wild salmon perched on top makes a complete meal in itself — but if you are in need of a side veggie, a green salad with a miso dressing pairs well since there is miso broth in the sauce. As far as drink pairings, try something with lime, like a margarita, to highlight the lime in this dish.
Coconut Lime Salmon Recipe
Preheat the oven to 375°.
Whisk the coconut milk, miso broth, sugar, and juice from 1 lime together in a bowl until mixed. Set aside.
Dump the flour on a plate and set aside.
Cut the Salmon into portions, either removing or leaving the skin on based on your preference. I generally get 4 portions per Pride of Bristol Bay fillet.
Heat a large, oven-safe skillet and add the coconut oil and olive oil.
Drag each portion of Wild Salmon across the flour until coated, then place it directly into the hot skillet. Pan-sear the WIld Salmon 2 minutes per side. Add the minced garlic and green onion* to the skillet and let it cook down for about 30 seconds.
*If you are using the optional jalapeno pepper, add it along with the garlic and green onion.
Remove the skillet from the heat, then pour the coconut milk mixture over top of the Salmon. Place the skillet into the oven and bake for 10-15 minutes, or until the Salmon is just cooked through without over cooking.
Remove skillet from the oven, sprinkle the lime zest over the fish and drizzle the juice from the remaining lime) over the dish. Serve over rice.
Nancy Ingersoll is a recipe developer and food photographer in San Diego, California. Always up for adventure, she learned the art of sauces and soufflés from one of James Beard Award winner Roy’s Yamaguchi’s executive chefs, and her curious spirit has been fed with cooking classes domestically and abroad. Nancy is also known as The Creative Resource and you can find her work on nancyingersoll.com and on instagram as @thecreativeresource.
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