Creamy Coconut Lime Salmon
Creamy Coconut Lime Salmon tastes like vacation.
- 2 tbsp. coconut oil, divided
- 4 (6-oz.) skinless salmon fillets, patted dry
- 1 tsp. kosher salt, divided
- ½ small onion, minced
- 2 cloves garlic, minced
- 1½" piece ginger, grated
- 1 (13.66-oz.) can Thai Kitchen coconut milk
- 1 tbsp. fresh lime juice, plus lime wedges for serving
- 2 tbsp. chopped fresh basil
- 1 fresno chili, seeded and chopped
- In a large cast iron skillet, heat 1 tablespoon oil over medium-high. Season the salmon with ½ teaspoon salt. When oil is hot but not smoking, add salmon skin-side up. Let sit undisturbed until golden and salmon easily releases from pan, about 4 minutes. Use a thin metal spatula to flip salmon and cook until golden on the second side, about 2 minutes more. Remove to a plate.
- Reduce heat to medium and add remaining tablespoon oil and onion to skillet. Cook, stirring occasionally, until softened, 2 minutes. Add garlic and ginger and cook, stirring, until fragrant, 1 minute.
- Stir in coconut milk and bring to a simmer. Cook, stirring occasionally, until thickened, 5 minutes. Stir in lime juice and remaining ½ teaspoon salt.
- Remove from heat and return salmon to pan. Garnish with basil, red chili, and serve with lime wedges.