Spicy Coconut Lime Salmon

Spicy Coconut Lime Salmon is the perfect balance of spice and citrus complemented by jalapeños and limes. Sautéed in coconut milk, this pescatarian dish is a simple solution to the “What’s for dinner?” conundrum.

I love flavor fusions and the lime and basil used in this recipe brighten up this otherwise rich dish. The seasoned salmon is steeped in coconut milk, creating a sumptuous sauce that can later be poured over a yummy side.

Interested in other spicy dinners? While you’re here, check out my Creole Seasoned Crockpot Chili and the Gnocchi with Spicy Chicken Italian Sausage and Asparagus.

If this is your first time preparing salmon, the Spicy Coconut Lime Salmon will make you a fan. It’s flavorful and nutritious plus it’s ready in under thirty minutes. Now, let’s get into it!

Overhead view of the all the ingredients for the Spicy Coconut Salmon: coconut milk, raw salmon, jasmine rice, jalapenos, tumeric, salt, pepper, scallions, garlic cloves, canola oil and lime juice

What are the health benefits of Salmon?

If you’re trying to maintain a healthy, well-balanced diet, salmon is an excellent protein. Salmon has lots of healthy fats including Omega-3 Fatty Acids. Studies show that having this in your diet can improve your cardiovascular health.

Salmon is also super keto-friendly.

Adjusting Spiciness

As with any other recipe, the ingredients and measurements for the Spicy Coconut Lime Salmon are always adjustable. I made this recipe with my personal taste in mind but make sure it suits your taste buds.

Jalapeños are usually my chosen method for upping the heat in meals but it can be swapped out for another green chile, like poblano or even habanero. Kick up the spice by adding Sriracha directly to the coconut milk mixture.

Preparing Salmon

Skin on or off?

Ah, the age-old question when preparing salmon! I tend to serve salmon with the skin off but, it’s best to keep the skin on when cooking.

Leaving the skin on while cooking helps when flipping the fish. Salmon flesh is super delicate and can easily break or stick to the pan.

In order to prevent this, always start by cooking with the skin side down. The skin will be nice and crisp but that’s not the only reason you should keep it on. We do this because it ensures the fish retains moisture and cooks evenly.

Removing Pin Bones

Pin bones in salmon are tiny bones that you always want to avoid ingesting. These bones can be found within the flesh of the salmon. The best way to find them is to feel the filet with clean, bare hands.

For removal, fish tweezers are ideal but if you don’t have a pair, a fork should suffice.

Rare, Medium and Well Done Salmon

When I first started eating salmon, I ate it very well done. Overcooking this fish doesn’t do it any favors. Much of the flavor gets lost. If you like a juicier texture, I suggest preparing the Spicy Coconut Lime Salmon medium or medium-rare.

Overhead view of plated Spicy Coconut Lime Salmon with a bowl of cooked jasmine rice in the upper right hand corner. Sliced limes and basil are on the table.

Sides

You’ve finally made your entree. There are a few directions you can take with this recipe.

You can devour it as is, or add sides. Long-grain white rice will sop up the delicious broth you’ve made. I eat my Spicy Coconut Lime Salmon with jasmine rice.

Cooked veggies are great too. I’d go with broccolini.

Spicy Coconut Lime Salmon

5 from 1 vote
Course: UncategorizedDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

15

minutes
Calories

493

kcal

Ingredients

  • 2-4 fillets Salmon (about 1½ pounds total), pin bones removed

  • 1 teaspoon Sea salt (fine)

  • 2 tablespoons Canola oil

  • ¼ teaspoons Ground black pepper

  • 2 Jalapeño (thinly sliced)

  • 3-4 cloves Garlic (minced)

  • 1 can Coconut Milk

  • 1 teaspoon Fish Sauce

  • 1 teaspoon Ground Turmeric

  • 1-2 tablespoons Lime juice (fresh)

  • 4-5 leaves Basil (freshly chopped)

Directions

  • Season the salmon with the salt and pepper.
  • On medium-high heat, add canola oil, jalapenos, and garlic in a large saucepan and sauté until fragrant, about 1 minute.
  • Add the coconut milk, fish sauce, and turmeric. Place the seasoned salmon in the saucepan. Cook for 10 minutes until medium.
  • Open the lid and stir in the lime juice. *If using a pressure cooker, release the pressure manually, and add lime juice**.
  • Serve the fish with the broth over jasmine rice. Garnish with the herbs and serve with lime wedges for squeezing over the top.

Did you try this recipe? I’d love to see it! Tag me in your Bonappedee inspired home-cooked meals on Instagram!

 

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