Creamy Coconut-Lime Salmon

December 9, 2020

We made this Creamy Coconut Lime Salmon and were blown away. The funny thing is that we did not have any canned coconut milk, but used cream of coconut instead, which I think is meant to be used for drinks. We watered it down and it worked, though next time I will buy some regular coconut milk. The combo of fresh ginger, lime juice, basil, peppers brightens everything up. It's certainly something we will make again.

Prep: 15 mins
Cook: 30 mins
Yields: 4 Servings

Ingredients

2 tablespoons vegetable oil, divided

4 skinless salmon fillets, patted dry

1 teaspoon kosher salt, divided

½ small onion, minced

2 cloves garlic, minced

1½" piece ginger, grated

1 can coconut milk

1 tablespoon fresh lime juice, plus lime wedges for serving

2 tablespoons fresh basil, chopped

1 Fresno chili, seeded and chopped

Directions

1In a large cast-iron skillet, heat 1 tablespoon oil over medium-high heat. Season the salmon with ½ teaspoon salt. When oil is hot but not smoking, add salmon skin side up. Let sit undisturbed until golden and salmon easily releases from the pan, about 4 minutes. Use a thin metal spatula, flip salmon and cook until golden on the other side, about 2 minutes more. Remove to a plate.

2Reduce heat to medium and add remaining tablespoon oil and onion to skillet. Cook, stirring occasionally, until softened, 2 minutes. Add garlic and ginger and cook, stirring, until fragrant, 1 minute.

3Stir in coconut milk and bring to a simmer. Cook, stirring occasionally, until thickened, 5 minutes. Stir in lime juice and remaining ½ teaspoon salt.

4Remove from heat and return salmon to the pan. Garnish with basil and Fresno chili, and serve with lime wedges.

Recipe adapted from Delish, by Laura Rege, May 23, 2019.

close full screen

00:00