Thai cuisine

Easy

Thai Coconut-Lime Salmon

There’s nothing quite like the aroma of sizzling salmon meeting the warmth of coconut milk and fragrant lemongrass. As the fillets hit the hot skillet, their skin crisps to golden perfection, locking in moisture while filling your kitchen with an irresistible, buttery scent. The sauce—rich with creamy coconut, bright with lime zest, and kissed with just the right amount of spice—envelops the salmon in a luscious, flavor-packed embrace.

The secret? Letting the aromatics—garlic, ginger, and lemongrass—bloom in the pan before adding the coconut milk. This small step transforms the sauce, infusing it with deep, complex flavors. And for an extra restaurant-worthy touch, serve it with a side of steamed jasmine rice or toss in cooked noodles to soak up every last drop of that incredible sauce.

Chef Bao Qiu

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

Recipe

PRE TIME: 15 min

COOKING TIME: 15 min

TOTAL TIME: 30 min

2 SERVING

Ingredients:

1 lb. Skin-On Salmon Fillet
1.5 cup Coconut Milk
1/2 oz. Lemongrass, Finely Sliced
1 tbsp. Ginger, Minced
3 clove Garlic, Minced
1 tbsp. Lime Juice
1/4 tsp. Lime Zest
1 tbsp. Fish Sauce
1 tbsp. Chili Sauce
1 tbsp. Brown Sugar
1 pinch Salt
1 pinch Black Pepper
FOR the GARNISH
1/2 medium Lime, Thinly Sliced

Directions:

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

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

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

Top each fillet with lime, chili pepper slices and chopped cilantro. Serve immediately.

Final Notes

You may also add cooked noodles to the sauce for a more filling meal.