Creamy Coconut-Lime Salmon
By Laura Rege
Yields:
4 serving(s)
Prep Time:
15 mins
Total Time:
30 mins
Jump to recipeThis creamy skillet salmon is rich without being too decadent. The combo of fresh ginger, lime juice, and basil brightens everything up. Trust us, you're going to LOVE the sauce.
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Ingredients
- 2 Tbsp.
coconut oil, divided
- 4
(6-oz.) skinless salmon fillets, patted dry
- 1 tsp.
kosher salt, divided
- 1/2
small onion, minced
- 2
cloves garlic, minced
- 1
1/2" piece ginger, grated
- 1
(13.66-oz.) can Thai Kitchen coconut milk
- 1 Tbsp.
fresh lime juice, plus lime wedges for serving
- 2 Tbsp.
chopped fresh basil
- 1
Fresno chili, seeded and chopped
Directions
- Step 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 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.
- Step 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.
- Step 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.
- Step 4Remove from heat and return salmon to pan. Garnish with basil and Fresno chili, and serve with lime wedges.
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