Salmon Braised in Coconut Milk
Delight your taste buds with this creamy and aromatic recipe for Salmon Braised in Coconut Milk, a true fusion of rich, tropical flavors and tender, perfectly cooked fish. This dish marries the natural richness of salmon with a velvety coconut milk sauce infused with ginger, garlic, and a hint of spice from optional red chili. A splash of lime juice, fish sauce, and soy sauce adds a tangy umami kick, while brown sugar balances the flavors for a truly irresistible taste. Ready in just 35 minutes, this easy yet elegant recipe is perfect for weeknight dinners or special occasions. Serve it over steamed rice to soak up every drop of the luscious sauce, and garnish with fresh cilantro for a vibrant finishing touch. Whether you’re craving comfort or bold, exotic flavors, this salmon recipe is sure to impress!
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Recipe Information
Ingredients
- 4 pieces (about 6 oz each) salmon fillets
- 1 can (13.5 oz) coconut milk
- 2 tablespoons vegetable oil
- 2 medium (finely sliced) shallots
- 3 (minced) garlic cloves
- 1 tablespoon (grated) fresh ginger
- 1 (thinly sliced, optional for heat) red chili
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 2 tablespoons lime juice
- 1 teaspoon brown sugar
- 2 tablespoons (chopped, for garnish) fresh cilantro
- 0.5 teaspoon (or to taste) salt
- 0.25 teaspoon (or to taste) black pepper
- 2 cups (for serving, optional) steamed rice
Instructions
Pat the salmon fillets dry with paper towels and season both sides with salt and black pepper.
Heat 2 tablespoons of vegetable oil in a large, deep skillet or saucepan over medium heat.
Add the shallots to the skillet and sauté until softened, about 2-3 minutes.
Stir in the minced garlic, grated ginger, and sliced red chili (if using). Cook for an additional 1-2 minutes until fragrant.
Pour the coconut milk into the skillet and stir to combine with the aromatics.
Add the fish sauce, soy sauce, lime juice, and brown sugar. Stir well to create a balanced, flavorful sauce. Taste and adjust seasoning as needed.
Bring the sauce to a gentle simmer, then carefully nestle the salmon fillets into the skillet, skin side down if the skin is on.
Spoon some of the sauce over the salmon, reduce the heat to low, and cover the skillet with a lid. Let the salmon cook for 8-10 minutes, or until it is just cooked through and flakes easily with a fork.
Remove the skillet from heat and garnish the salmon and sauce with freshly chopped cilantro.
Serve the salmon immediately with steamed rice or your favorite side dish, spooning extra coconut sauce over the top for maximum flavor.
Nutrition Facts
Calories |
2163 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.4 g | 134% | |
| Saturated Fat | 15.3 g | 76% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 272 mg | 91% | |
| Sodium | 3641 mg | 158% | |
| Total Carbohydrate | 154.5 g | 56% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 40.1 g | ||
| Protein | 156.4 g | 313% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 138 mg | 11% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1152 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
