Print Recipe
5 from 1 vote

Coconut Ginger Salmon

Prep Time5 mins
Cook Time18 mins
Total Time23 mins
Course: Dairy Free, Gluten Free, Grain Free, Nut Free, Paleo, Refined Sugar Free, Specific Carbohydrate Diet Legal, Whole30
Servings: 2


  • 1 tbsp olive oil
  • 1/4 tsp salt and pepper
  • 2 salmon fillets
  • 1 tbsp sesame oil
  • 1 tbsp finely diced red chilli
  • 2 tbsp finely chopped ginger
  • 1 stalk lemongrass
  • 1 onion
  • 2 cloves garlic
  • 1 tbsp coconut aminos
  • 1 can coconut milk (400ml)
  • 1 tbsp lime juice
  • 2 tsp lime zest
  • 1/4 cup chopped scallions
  • 1 tbsp chopped fresh cilantro for garnish


  • Heat the olive oil in a nonstick pan on medium heat. Season the salmon fillets with salt and pepper and then place in the pan skin side up and let cook for 4 minutes. Once golden in colour flip and let cook skin side down for 2 more minutes. Remove from the pan. 
  • Add the sesame oil to the pan and once hot add in the chilli, ginger, lemongrass, onion and garlic and cook for 5 minutes until the onion has softened. 
  • Add the coconut aminos and coconut milk to the pan and leave to simmer for about 7-8 minutes until it has reduced by about half. Next add in the lime juice, lime zest and chopped scallions and stir before returning the salmon to the pan. 
  • Spoon some of the sauce over the salmon and leave to cook for 2-3 more minutes to ensure that the salmon is fully cooked through. Sprinkle with chopped cilantro and finely sliced chilies before serving on a bed of cauliflower rice.