A rich and tasty option for Dinner the Creamy Coconut Lime Salmon is easy to make. The combo of ginger, fresh lime juice, and basil brightens everything up. Trust us, you’re going to LOVE the sauce.
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2 tbsp. coconut oil, divided
4 (6-oz.) skinless salmon fillets, patted dry1 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 serving2 tbsp.
chopped fresh basil
1 fresno chili, seeded and chopped
- In a large cast iron skillet, heat 1 tablespoon oil over medium-high. 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 to flip salmon and cook until golden on the second side, about 2 minutes more. Remove to a plate.
- Reduce 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.
- Stir in coconut milk and bring to a simmer. Cook, stirring occasionally, until thickened, 5 minutes. Stir in lime juice and remaining ½ teaspoon salt.
- Remove from heat and return salmon to pan. Garnish with basil, red chili, and serve with lime wedges.