Few dishes balance rich creaminess and refreshing citrus brightness as beautifully as this Creamy Coconut Lime Salmon. Imagine tender, flaky salmon fillets bathed in a silky coconut-lime sauce — the kind that makes you close your eyes and think of warm island breezes. Served over steamed jasmine or basmati rice, this 30-minute recipe brings a taste of the tropics straight to your table.
🧂 Ingredients Breakdown
For the Salmon
2 salmon fillets – Fresh, skin-on salmon works best for this recipe. The skin helps the fish hold together while searing and adds flavor.
Salt & pepper – Essential for enhancing the salmon’s natural richness.
1 tbsp olive oil + 1 tbsp butter – The combination gives the salmon a golden crust and buttery flavor.
For the Coconut Lime Sauce
1 tbsp olive oil – To sauté the aromatics gently without burning them.
3 garlic cloves, minced – Adds depth and a savory foundation.
½ small onion, finely chopped – Sweetens the sauce as it cooks.
1 tsp fresh ginger, grated – Provides warmth and balances the creaminess.
½ tsp paprika – Adds mild color and a subtle smoky undertone.
½ tsp chili flakes (optional) – Introduces a gentle heat; adjust to taste.
1 cup full-fat coconut milk – The heart of the sauce, offering creaminess and tropical richness.
Juice of 1 lime + zest of ½ lime – Brings brightness and acidity, cutting through the richness.
1 tbsp chopped cilantro or parsley – Fresh herbs tie the flavors together.
Salt, to taste – Balances all components of the sauce.
For Serving
Steamed jasmine or basmati rice – A fragrant base that absorbs the luscious sauce beautifully.
Lime wedges & extra herbs – For garnish and an extra citrus burst.
👩🍳 Step-by-Step Preparation
see continuation on next page
ADVERTISEMENT
