Skillet Coconut Milk Salmon

Made in one skillet with a handful of ingredients, this coconut milk salmon features pan-seared salmon with the most luxurious coconut milk lime sauce. - best served over a mountain of hot rice with lots of cilantro!

5 from 3 votes

Made in one skillet with a handful of ingredients, this coconut milk salmon features pan-seared salmon with the most luxurious coconut milk lime sauce. - best served over a mountain of hot rice with lots of cilantro!

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 447kcal

Ingredients

1 lb skinless salmon fillets (4 medium fillets)
Salt and pepper for seasoning
2 tablespoons vegetable or canola oil
1 medium shallot, finely diced
1 medium zucchini, thinly sliced
2 cloves garlic, minced
1 tablespoon grated fresh ginger
1 can (13.5 oz) full-fat coconut milk
2 tablespoons fresh lime juice, plus extra wedges for serving
2 tablespoons minced fresh cilantro
Hot rice for serving

Instructions

Season salmon well on both sides with salt and pepper. Heat oil in a 9-inch nonstick skillet over medium-high heat until pan is hot. Add salmon to pan and sear 3-4 minutes on each side, flipping once until salmon is golden brown. Transfer to a plate and set aside.
Add shallot and zucchini to pan drippings and saute 3-4 minutes until tender. Add garlic and ginger and saute 1 additional minute until fragrant.
Add coconut milk to pan and bring to a simmer over medium-high heat. Reduce heat to medium and add salmon to pan. Allow to simmer an additional 5 minutes until sauce is slightly thickened and salmon is heated through.
Stir in additional salt and pepper to taste, lime juice and cilantro. Serve salmon hot over rice with extra lime wedges. Enjoy!

Notes

Storing Instructions

Store salmon in refrigerator up to 6 days.

Nutrition