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This Coconut Lime Salmon combines tropical coconut milk and zesty lime for a creamy, vibrant sauce that pairs perfectly with rich, flaky salmon. It’s a quick, impressive meal that feels special but comes together with minimal effort. The marinade infuses the fish with flavor in just 20 minutes, making it a weeknight hero.

Recipe Overview

Why You’ll Love This Coconut Lime Salmon

Minimal effort: The marinade does all the work, infusing the salmon with tropical flavor.
Perfect texture: Tender, flaky salmon coated in a creamy, luxurious sauce.
Versatile & adaptable: Adjust spice, herbs, or sides to suit any taste.
Indulgent yet wholesome: Healthy fats and bright lime satisfy without weighing you down.

Ingredients & Tools

4 salmon fillets (about 150-180 g each), skin-on or skinless
400 ml full-fat coconut milk
2 limes (juice and zest)
3 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tbsp soy sauce or coconut aminos
1 tsp honey or maple syrup
1/2 tsp red chili flakes (adjust to taste)
2 tbsp fresh cilantro, chopped
1 tbsp coconut oil or avocado oil
Salt and black pepper to taste

Tools: A large skillet (oven-safe if you plan to finish in the oven), a small bowl, a microplane or zester, and a spatula.

Notes: Using full-fat coconut milk is key for a rich, creamy sauce. Don’t skip the fresh lime zest—it adds a powerful aromatic punch.

Nutrition (per serving)

Calories:	420 kcal
Protein:	35 g
Fat:	28 g
Carbs:	8 g
Fiber:	1 g

Serves: 4 | Prep Time: 15 minutes | Cook Time: 12 minutes | Total Time: 27 minutes

Before You Start: Tips & Ingredient Notes

Is the type of coconut milk important? Absolutely. For the creamiest, most luxurious sauce, you’ll want to use full-fat canned coconut milk. The light version will make the sauce thinner and less rich.
Can I use frozen salmon? You can, but make sure it’s fully thawed and pat it very dry with paper towels. If it’s wet, it won’t sear properly and might steam instead.
What if I don’t have fresh ginger? While fresh is best, you can use 1 teaspoon of ginger powder in a pinch. The flavor will be slightly different but still delicious.
How do I know when my salmon is cooked? The trick is to look for an internal temperature of 125-130°F (52-54°C) for medium, or until it flakes easily with a fork. It will continue to cook a bit after you take it off the heat.

How to Make Coconut Lime Salmon

Step 1: Start by patting your salmon fillets completely dry with paper towels. This is a crucial step for getting a beautiful sear instead of steamed fish. Season both sides generously with salt and black pepper. In a small bowl, whisk together the coconut milk, lime juice and zest, minced garlic, grated ginger, soy sauce, honey, and red chili flakes. Taste the marinade and adjust the seasoning if needed—you might want a touch more lime or honey depending on your preference.

Step 2: Place the salmon fillets in a shallow dish and pour about half of the coconut lime marinade over them, making sure they’re well coated. Reserve the other half for the sauce later. Let the salmon marinate at room temperature for 15-20 minutes. Don’t go much longer than that, as the lime juice will start to “cook” the salmon and affect the texture.

Step 3: Heat a large skillet over medium-high heat and add the coconut oil. Once the oil is shimmering, carefully place the salmon fillets in the pan, presentation-side down. You should hear a satisfying sizzle. Cook for 3-4 minutes without moving them, until a golden-brown crust forms. The edges will start to look opaque—that’s your cue to flip.

Step 4: Flip the salmon fillets and cook for another 2 minutes on the other side. Then, pour in the reserved marinade and let it come to a gentle simmer. Reduce the heat to medium-low and let the sauce cook for 3-4 minutes, until it thickens slightly and coats the back of a spoon. You’ll notice the sauce will darken a shade and become beautifully aromatic.

Step 5: Spoon the sauce over the salmon a few times to glaze it. If you want the salmon more cooked through, you can cover the skillet for a final 1-2 minutes, but be careful not to overcook. The salmon is perfect when it flakes easily but is still moist in the center. Turn off the heat and stir in most of the chopped cilantro, saving a little for garnish.

Step 6: To serve, place a salmon fillet on each plate and drizzle generously with the creamy coconut lime sauce from the pan. Garnish with the remaining fresh cilantro and an extra sprinkle of red chili flakes if you like a bit more heat. A final wedge of lime on the side is always a nice touch for squeezing over just before eating.

Storage & Freshness Guide

Fridge: Store leftovers in an airtight container for up to 2 days.
Freezer: Freezing not recommended—sauce may separate and salmon texture can suffer.
Reviving: Reheat gently in a skillet with a splash of water or coconut milk to loosen sauce.

Serving Suggestions

Complementary Dishes

Jasmine rice or coconut rice — The fluffy, slightly sticky rice is perfect for soaking up every last drop of that incredible sauce.
Steamed bok choy or broccoli — The mild, green vegetables provide a lovely textural contrast and balance out the richness of the dish.
A simple cucumber salad — Thinly sliced cucumbers with a quick rice vinegar dressing add a refreshing, crunchy element that cuts through the creaminess.

Drinks

A crisp Sauvignon Blanc — Its citrusy notes and bright acidity complement the lime in the salmon beautifully, cleansing the palate between bites.
Sparkling water with lime — For a non-alcoholic option, the bubbles and citrus keep things light and refreshing, enhancing the tropical vibe.
A light lager or pale ale — The crisp, clean finish of a good beer balances the richness without overpowering the delicate flavors of the dish.

Something Sweet

Mango sorbet — The tropical fruit flavor is a natural continuation of the meal’s theme, and its icy coolness is wonderfully refreshing.
Coconut macaroons — These chewy, sweet cookies double down on the coconut flavor and provide a lovely, light finish to the meal.
Key lime pie — It’s the ultimate lime-forward dessert that feels both decadent and zesty, perfectly bookending your dining experience.

Top Mistakes to Avoid

Over-marinating the salmon. Because of the acid in the lime juice, leaving the salmon in the marinade for more than 30 minutes can start to denature the proteins, giving it a tough, ceviche-like texture on the outside.
Moving the salmon too soon in the pan. If you try to flip it before a crust has formed, the skin (or the surface) will stick and tear. Let it sizzle undisturbed for a full 3-4 minutes—patience is key.
Overcooking the salmon. Salmon continues to cook from residual heat even after it’

Coconut Lime Salmon

Cost Level $$

Category Salmon Recipes

Difficulty Medium

Cuisine Asian, fusion

Servings 4

Total Time 27 minutes

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Make this easy Coconut Lime Salmon with a creamy tropical sauce in under 30 minutes. A healthy, impressive weeknight meal. Get the recipe now!

Ingredients

For the main ingredients

4 salmon fillets (about 150-180 g each, skin-on or skinless)
400 ml full-fat coconut milk
2 limes (juice and zest)
3 cloves garlic (minced)
1 tbsp fresh ginger (grated)
1 tbsp soy sauce or coconut aminos
1 tsp honey or maple syrup
1/2 tsp red chili flakes (adjust to taste)
2 tbsp fresh cilantro (chopped)
1 tbsp coconut oil or avocado oil
Salt and black pepper (to taste)

Instructions

01
Start by patting your salmon fillets completely dry with paper towels. This is a crucial step for getting a beautiful sear instead of steamed fish. Season both sides generously with salt and black pepper. In a small bowl, whisk together the coconut milk, lime juice and zest, minced garlic, grated ginger, soy sauce, honey, and red chili flakes. Taste the marinade and adjust the seasoning if needed—you might want a touch more lime or honey depending on your preference.
02
Place the salmon fillets in a shallow dish and pour about half of the coconut lime marinade over them, making sure they’re well coated. Reserve the other half for the sauce later. Let the salmon marinate at room temperature for 15-20 minutes. Don’t go much longer than that, as the lime juice will start to “cook” the salmon and affect the texture.
03
Heat a large skillet over medium-high heat and add the coconut oil. Once the oil is shimmering, carefully place the salmon fillets in the pan, presentation-side down. You should hear a satisfying sizzle. Cook for 3-4 minutes without moving them, until a golden-brown crust forms. The edges will start to look opaque—that’s your cue to flip.
04
Flip the salmon fillets and cook for another 2 minutes on the other side. Then, pour in the reserved marinade and let it come to a gentle simmer. Reduce the heat to medium-low and let the sauce cook for 3-4 minutes, until it thickens slightly and coats the back of a spoon. You’ll notice the sauce will darken a shade and become beautifully aromatic.
05
Spoon the sauce over the salmon a few times to glaze it. If you want the salmon more cooked through, you can cover the skillet for a final 1-2 minutes, but be careful not to overcook. The salmon is perfect when it flakes easily but is still moist in the center. Turn off the heat and stir in most of the chopped cilantro, saving a little for garnish.
06
To serve, place a salmon fillet on each plate and drizzle generously with the creamy coconut lime sauce from the pan. Garnish with the remaining fresh cilantro and an extra sprinkle of red chili flakes if you like a bit more heat. A final wedge of lime on the side is always a nice touch for squeezing over just before eating.