Thai cuisine

Thai Coconut-Lime Salmon

This Thai-style coconut lime salmon is full of bright lime flavors with just the right amount of creaminess from the coconut milk, serve it along your choice of carbs for a wholesome meal.

Thai Coconut-Lime Salmon
5 stars rating if you like it!
30 min PRE
30 min TOTAL
  • 1 lb Skin-On Salmon Fillet
  • 350 ml Coconut Milk
  • ½ oz Lemongrass, Finely Sliced
  • 1 tbsp Ginger, Minced
  • 3 clove Garlic, Minced
  • 1 tbsp Lime Juice
  • ¼ tsp Lime Zest
  • 1 tbsp Fish Sauce
  • 1 tbsp Chili Sauce
  • 1 tbsp Brown Sugar
  • 1 pinch Salt
  • 1 pinch Black Pepper
  • ½ medium Lime, Thinly Sliced [FOR the GARNISH]
Step 1
Step 1
Place the salmon fillet skin-side up on a cutting board, make several parallel cuts across the skin, and cut into 3 equal-sized fillets. Use your fingers to rub 1 teaspoon of oil on the top, bottom and sides of the salmon fillets, then season both sides of the fish with ½ teaspoon of salt.
Step 2
Step 2
Heat 1 tablespoon of oil in a cast iron skillet over medium-low heat.  Place salmon fillets, skin-side down, into the pan, and allow to cook for 4 minutes, until the skin is crispy and golden brown. Turn the fillets over with a spatula and cook until the fish is firm to the touch, about 3-4 minutes. Remove fish from skillet and transfer to a plate.
Step 3
Step 3
In the same skillet, sauté ginger, garlic and lemongrass in the remaining oil over medium-high heat, until aromatic. Stir in chili sauce and coconut milk, add brown sugar and fish sauce, then season with ½ teaspoon of salt and black pepper. Bring the mixture to a boil.  Add lime zest and juice, then place salmon fillets, skin-side down, into the skillet. Braise salmon for 3 minutes, until it soaks up the sauce. Turn off the heat.
Step 4
Step 4
Top each fillet with lime, chili pepper slices and chopped cilantro. Serve immediately.
Final Notes
Final Notes
You may also add cooked noodles to the sauce for a more filling meal.