Coconut Lime Salmon
Coconut Lime Salmon hits a bunch of flavor profiles all at once, and I am here for it. Seared salmon in a coconut milk sauce that is both sweet and umami-rich, given life by lime juice and zest. Serve this over rice noodles or rice for the perfect dinner. The best part: it comes together within 40 minutes!
Ingredients
- 4 6 oz salmon filets, skinless and deboned if any
- Salt and pepper to taste
- 1 tbsp avocado or coconut oil
- 2 tsp toasted sesame oil
- 1 small shallot diced
- 3 garlic cloves minced
- 2 tsp fresh ginger minced
- 1 tbsp light brown sugar
- 1 tsp sriracha optional for spice
- 14 oz can full-fat unsweetened coconut milk
- 1 tbsp soy sauce
- 1 tbsp fish sauce
- Zest and juice of 1 lime
- Chopped cilantro leaves garnish
- 1 Fresno chile thinly sliced, garnish, optional
- Lime wedges for serving
Instructions
- Pat the salmon filets dry. Season with salt and pepper, to taste.
- In a large skillet, heat the avocado or coconut oil over medium-high heat. Sear the flat side first, undisturbed, about 6-7 minutes until browned. It will release easily from the pan once it's ready to be flipped.
- Flip and sear for 4-5 minutes more. Remove from the pan and set aside. They do not have to be cooked through; they will fully cook in the sauce later.
- Reduce the heat to medium-low and add sesame oil. Sauté shallots until softened, stirring often, about 2 minutes. It will foam up and that's ok. That's just the liquid from the salmon.
- Add in the garlic and ginger. Sauté for 1 minute until fragrant, stirring continuously. Stir in the brown sugar and cook until it has caramelized, stirring constantly so it doesn’t burn. Stir in sriracha. It will splatter, so be careful!
- Pour in the coconut milk and stir, gently scraping the bottom of the skillet to lift browned bits to incorporate in the sauce. Stir in soy sauce and fish sauce. Increase the heat to medium, and simmer 5-7 minutes.
- Place the salmon into the skillet, and reduce the heat to medium-low. Bring to a light simmer and cover. Simmer for 6-8 minutes, or until the salmon is cooked through (145F). Remove salmon with a fish spatula or equivalent to a plate.
- Stir in the lime juice and zest, then simmer for 2 more minutes. Turn off the heat. Taste and adjust seasoning with salt and pepper as needed.
- Serve over rice or noodles, garnish with cilantro and chiles, and serve with a lime wedge.
Notes
Storage: Fish is best enjoyed the day of, but it can be stored in the fridge in an airtight container for up to 3 days.
What to Serve with This: You can boil some rice noodles or make rice with this. A cucumber salad with rice vinegar, chili crisp, and some red onion and carrots makes a great accompaniment if you're looking for a lighter dinner. Try a mango slaw for a tropical vibe.
Does the salmon need to be skin-on or skin-off? Skin off is preferred for this dish. Once you get that perfect crispy skin, it'll just get soggy when you simmer it in the sauce.
Variations:
- Make this with chicken or shrimp if you aren't a fan of salmon. Just be aware of the cooking times since they will need to be adjusted.
- Add some curry paste to make a coconut-lime curry sauce.
- Add some chopped roasted peanuts for texture.
- An Off-Dry Riesling is your best pairing. It keeps the coconut sauce from feeling heavy and plays well with the acidity and sweetness.
- A Sauvignon Blanc is another good pairing. It's bright and herbaceous, so it lifts the whole dish.
- If you added more sriracha to the dish, a Gewürztraminer is a great option. It's aromatic and slightly sweet. It handles the spice better than most wines.
- Avoid any red wines. It overpowers the fish and fights the citrus. Oaky Chardonnays aren't great with this, as they clash with the lime and make everything taste heavy.
- For Non-Alcoholic Options: A citrus spritz pairs well. Adding some lemonade or limeade to sparkling water complements the seafood and brightens the dish. Or, you can do anything fruit with sparkling water! For tropical coconut vibes, make a pineapple-coconut drink with pineapple juice, coconut water, and a hint of lime. If you made it spicy, serve some ginger ale. The bubbles cut the richness and balance the heat. Avoid heavy creamy drinks such as smoothies or milkshakes; they're just too rich. Super sugary sodas flatten the dish. Simple apple juice or grape juice with no acidity makes everything feel heavy.