Salmon in a Coconut and Lemon Sauce is a refreshing dish perfect for the holidays. The lemon flavour is perfectly balanced by the coconut milk creating sauce that is perfect with salmon. Serve as a main dish, with a selection of vegetables is a filling meal. I often use buttered boiled potatoes with sliced carrots, green beans and peas. Alternatively, serve with rice or pasta depending on your time.

As a little additional touch, pan fry a few prawns whilst frying the salmon fillets and top with a sprig of dill.

Salmon in a Coconut and Lemon Sauce

A beautiful dish full of flavours with a delicate salmon that melts on your tongue.

4.76 from 57 votes

Print Pinterest Add to Collection

Course: Main Dish

Cuisine: American

Keyword: Dairy, Salmon, Vegetables

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: People

Calories: 540kcal

Ingredients

Salmon Ingredients

4 large salmon fillets skin on
2 tsp paprika
1 tbsp extra virgin olive oil
30 g unsalted butter
1 ½ tsp salt
1 tsp Ground black pepper

Sauce Ingredients

30 g unsalted butter
1 tbsp olive oil
2 medium shallots finely dice
2 cloves garlic peel/mince
60 ml chicken stock
410 ml coconut milk 1 can
1 tsp salt
½ tsp pepper flakes
1 medium lemon halved
¼ bunch parsley chop

Instructions

Pan Frying the Salmon

Place the salmon fillets on a board and season well with paprika, salt and especially black pepper.
4 large salmon fillets, 2 tsp paprika, 1 ½ tsp salt, 1 tsp Ground black pepper
Place a frying pan over a medium high heat and add the extra virgin olive oil and a knob of butter. When hot, add the salmon fillet skin side up. Cook the salmon for 4 – 6 minutes or until the salmon has turned as lovely golden colour.
1 tbsp extra virgin olive oil, 30 g unsalted butter
Reduce the heat to a medium and gently flip the salmon over on the skin side and cook for a further 4 minutes or until the skin has crisped up.
Remove from the pan and cover (with foil) until the sauce is ready.

Preparing the Sauce

Wipe the pan and add the butter and olive oil.
30 g unsalted butter, 1 tbsp olive oil
Add the shallots and garlic and fry/sauté for 3 minutes or until softened and translucent.
2 medium shallots, 2 cloves garlic
Add the coconut milk, chicken stock, salt and pepper flakes. Stir to combine until boiling then reduce the heat until the mixture simmers.
410 ml coconut milk, 60 ml chicken stock
Leave to thicken as it simmers for about 8 minutes.
Add the chopped parsley and the juice from one half of the lemon and stir.
¼ bunch parsley, 1 medium lemon
Taste and adjust the seasoning if needed.
1 tsp salt, ½ tsp pepper flakes

Nutrition