Thai Coconut & Lime Salmon

How to make a Thai Coconut and Lime Salmon.


  • 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 Chilli Sauce
  • 1 tbsp Brown Sugar
  • 1 pinch Salt
  • 1 pinch Black Pepper


  1. Place the salmon fillet skin-side up on a cutting board, make several parallel cuts across the skin, and cut into 4 equal-sized fillets.
  2. 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.
  3. Heat 1 tablespoon of oil in a cast iron skillet over medium-low heat.
  4. Place salmon fillets, skin-side down, into the pan, and allow to cook for 4 minutes, until the skin is crispy and golden brown.
  5. Turn the fillets over with a spatula and cook until the fish is firm to the touch, about 3-4 minutes.
  6. Remove fish from skillet and transfer to a plate.
  7. In the same skillet, sauté ginger, garlic and lemongrass in the remaining oil over medium-high heat, until aromatic.
  8. Stir in chilli sauce and coconut milk, add brown sugar and fish sauce, then season with ½ teaspoon of salt and black pepper.
  9. Bring the mixture to a boil.
  10. Add lime zest and juice, then place salmon fillets, skin-side down, into the skillet.
  11. Braise salmon for 3 minutes, until it soaks up the sauce.
  12. Turn off the heat.
  13. Top each fillet with lime, chilli pepper slices and chopped cilantro.
  14. Serve over rice or noodles and enjoy!
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