What pairs well with Coconut Lime Salmon?

Jasmine rice, coconut rice, roasted veggies, snap peas, or a fresh mango salsa.

Can I use coconut cream instead of coconut milk?

Yes — it makes the sauce thicker and richer. If it becomes too thick, whisk in a splash of water or broth.

How do I thicken a coconut milk sauce for salmon?

Simmer 1–2 extra minutes, or add a spoon of coconut cream. A tiny cornstarch slurry also works.

Can I make Coconut Lime Salmon in the oven?

Absolutely. Bake at 400°F (200°C) for 12–15 minutes with the sauce poured around the salmon.

Why did my coconut milk sauce separate?

Usually from heat that’s too high or lime added too early. Keep the heat gentle and add lime at the end.

Irresistible Coconut Lime Salmon – Creamy & Zesty Recipe

Description

This creamy Coconut Lime Salmon is silky, zesty, and bursting with bright flavor. Tender salmon simmers in a rich coconut milk sauce infused with garlic, lime zest, and a touch of heat. It’s quick enough for weeknights but special enough for guests — all made in one skillet in under 25 minutes. Dairy-free, gluten-free, and completely irresistible.

Ingredients

Scale

For the Salmon

4 salmon fillets (about 6 oz each)
1 tbsp olive oil (or coconut oil)
½ tsp salt
¼ tsp black pepper

For the Coconut Lime Sauce

1 tbsp olive oil (or butter if not dairy-free)
3 garlic cloves, minced
1 small shallot, finely chopped
1 cup full-fat coconut milk
1 lime, zested
2 tbsp fresh lime juice
½ tsp chili flakes (optional)
1 tsp honey or brown sugar (optional for balance)
Salt & pepper to taste

Garnishes (optional)

Fresh cilantro
Lime wedges
Sliced red chili or jalapeño

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Instructions

Season the Salmon
Pat salmon dry. Sprinkle with salt and pepper.
Sear the Salmon
Heat 1 tbsp oil in a large skillet over medium-high heat.
Add salmon, skin-side down, and cook 3–4 minutes until lightly golden.
Flip and cook 1–2 more minutes. Remove from skillet.
Build the Sauce
Add 1 tbsp oil to the same skillet.
Sauté garlic and shallot for 1 minute until fragrant.
Pour in coconut milk, stir in lime zest, lime juice, and chili flakes if using.
Season with salt and pepper.
Simmer & Return Salmon
Lower heat and let sauce gently simmer for 2–3 minutes.
Nestle salmon back into the skillet, spoon sauce over the top, and simmer 3–4 minutes more until fully cooked.
Finish & Serve
Taste and adjust lime/salt as needed.
Garnish with cilantro and extra lime wedges.
Serve over rice, noodles, or vegetables.

Notes

Don’t boil the sauce — coconut milk can split. Keep the heat low.
Add lime juice after the sauce simmers to prevent bitterness.
For a thicker sauce, reduce 1–2 extra minutes or stir in a spoon of coconut cream.
For extra flavor: add grated ginger, curry paste, or a drizzle of honey.
Works with cod, halibut, or trout if you don’t have salmon.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Lunch
Method: Skillet
Cuisine: Asian-inspired

Nutrition

Serving Size: 1 salmon fillet with sauce
Calories: ~420
Sugar: 2 g
Sodium: 310 mg
Fat: 30 g
Saturated Fat: 16 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 6 g
Fiber: 1 g
Protein: 31 g
Cholesterol: 85 mg