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Coconut Lime Salmon

Coconut Lime Salmon: A Creamy Tropical Delight in 30 Minutes

Experience the vibrant flavors of Coconut Lime Salmon in just 30 minutes, a creamy gluten-free dish that will transport your taste buds to the tropics.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 filets
Course: Dinner
Cuisine: Gluten-Free, Tropical
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salmon
  • 4 filets Salmon Filets skinless ensures better flavor absorption
  • 1 teaspoon Kosher Salt use sparingly if substituting with table salt
For the Seasoning
  • 1 teaspoon Chili Powder adds warmth for a gentle kick
  • 1 teaspoon Cumin imparts earthy notes
  • 1 teaspoon Smoked Paprika offers a subtle smokiness
For Cooking
  • 2 tablespoons Avocado Oil ideal for high-heat cooking
  • 1 tablespoon Toasted Sesame Oil infuses a rich, nutty depth
For the Sauce
  • 1 medium Shallot adds sweet depth
  • 2 cloves Garlic fresh is best for aromatic richness
  • 1 tablespoon Ginger provides warmth and spice
  • 1 teaspoon Granulated Sugar optional to reduce if desired
  • 1/2 teaspoon Crushed Red Pepper adjust based on your spice level
  • 1 can Coconut Milk full fat is best
  • 1 tablespoon Fish Sauce/Soy Sauce opt for soy for a plant-based version
  • 1 whole Lime fresh zest and juice brighten the dish
For Garnish
  • 1/4 cup Basil & Cilantro adds freshness and flavor

Equipment

  • skillet
  • Mixing Bowl

Method
 

Step-by-Step Instructions for Coconut Lime Salmon
  1. In a mixing bowl, combine your salmon filets with kosher salt, chili powder, cumin, and smoked paprika. Gently rub the mixture onto the salmon until evenly coated.
  2. Heat a large skillet over medium-high heat and add avocado oil. Once the oil shimmers, carefully place the seasoned salmon filets in the skillet. Sear for 2 minutes on each side.
  3. Lower the heat to medium, then add toasted sesame oil to the same skillet. Once the oil is hot, add finely chopped shallots and sauté for 2-3 minutes until translucent.
  4. Incorporate minced garlic and grated ginger into the skillet. Sauté together for about 1-2 minutes until fragrant.
  5. Stir in granulated sugar and crushed red pepper, cooking for an additional minute.
  6. Pour in the coconut milk and add the fish sauce. Bring to a gentle simmer for 2-3 minutes.
  7. Gently return the seared salmon filets to the skillet and simmer for 4-5 minutes, spooning sauce over the salmon until cooked through.
  8. Just before serving, squeeze fresh lime juice and sprinkle lime zest on top.

Nutrition

Serving: 1filetCalories: 300kcalCarbohydrates: 8gProtein: 25gFat: 20gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 450mgPotassium: 600mgFiber: 1gSugar: 4gVitamin A: 100IUVitamin C: 10mgCalcium: 20mgIron: 1mg

Notes

If you have leftovers, store in an airtight container in the fridge for up to 3 days. For freezing, place cooled salmon in a freezer-safe container for up to 3 months.

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