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This seared Creamy coconut lime Salmon recipe is easy to make and so delicious. A simple and quick recipe that you can put together in just 30 minutes. Low in carbs and high in protein.
You may like this Creamy Tuscan Shrimp Recipe or this Easy salmon florentine recipe.
This seared salmon fillet recipe made in a creamy coconut sauce is so tasty and perfect for those who are looking for a low-carb and high-protein meal. My kids love creamy dishes and are always excited to have salmon.
This dish is so simple and quick since it is made in one pan. Serve it with a side of oven-roasted veggies or some brown rice, quinoa, or other grains. Keep it low carb and serve it with some cilantro lime cauliflower rice.
Ingredients you will need
Below is a list of the ingredients you will need. Just so you have an idea of what is needed to make it. Full measurements are listed further down below in the recipe card.
- Salmon Fillets: use skinless salmon filets if you can. Honestly, it is just hassle-free, but if you have salmon with skin on, then it’s fine.
- Coconut oil or any oil of your choice.
- Onion, finely chopped
- Garlic Cloves
- Full-fat Canned Coconut Milk
- Dried Oregano
- Fresh Lime Juice and Lime Zest
- Cornstarch
- Salt and pepper, to taste
- Fresh chopped cilantro, to garnish
- Extra lime slices to garnish
How to make it
- Prepare Salmon: First season the salmon with salt and pepper on all sides.
- Pan Sear: Heat coconut oil in a large non-stick pan over medium heat. Pan-sear the salmon until golden brown, about 2-3 minutes per side. The salmon can be undercooked at this point as we will continue to cook it later into the sauce. Set aside on a plate.
- Make the creamy sauce: Add in the onion and garlic, and cook for 3-4 minutes, until softens. Meanwhile, in a small bowl, whisk the coconut milk, oregano, lime juice, zest, and cornstarch, until well combined.
- Combine Salmon with Sauce: Pour the coconut milk mixture into the pan and lower the heat. Season with salt and pepper to taste. Once simmering, return the salmon to the pan, and continue to cook until cooked through and the sauce has thickened.
- Garnish and serve: Take it off the heat and sprinkle with fresh chopped cilantro and lime slices. Serve while hot and enjoy!
Quick tips
- If you do not want to use coconut cream (milk) you can use half and half or make a simple creamy sauce by using some milk mixed in with 1 tablespoon of cornstarch or 2 tablespoons of flour.
- Swap the salmon if you prefer to use any other fish. You can even use shrimp.
- If you do not have lime, use lemons. No big deal.
- I prefer that you use fresh garlic cloves instead of garlic powder.
- If you want to pop the salmon filets in the air-fryer or oven instead of searing them, you can also do that.
Frequently asked questions
You can check the doneness of salmon by using a fork to check if it flakes easily. If it does then it is ready. You can use a digital thermometer as well. The USDA recommends cooking the salmon to an internal temperature of 145°F. When using a thermometer, measure the thickest part of the fillet.
For a crispy outer finish to the salmon, I recommend you pan-fry it instead of baking. It all comes down to a personal preference.
It is recommended to allow the salmon to reach room temperature before cooking so it cooks evenly.
More Salmon Recipes
- Pan-Seared Southwestern Salmon
- Honey Garlic Salmon Recipe
- Crispy Baked Salmon
- Pan-Seared Spice Crusted Salmon Recipe
- Easy Chili Salmon Zucchini Noodles
- Grilled Lemon Dill Salmon Skewers
- Baked Teriyaki Salmon
Thanks for stopping by. If you try this recipe and like it please consider leaving me some feedback in the comment section below.
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Pan-Seared Creamy Coconut Lime Salmon
Ingredients
- 4 Salmon Fillets
- 1 tablespoon Coconut Oil
- 1 Medium Onion, finely chopped
- 3-4 Garlic Cloves, minced
- 1 Cup Full-fat Canned Coconut Milk
- 1 teaspoon Dried Oregano
- 2 tablespoons Fresh Lime Juice
- 1 tablespoon Lime Zest
- 1 tablespoon Cornstarch
- Salt and pepper, to taste
- Fresh chopped cilantro, to garnish
- lime slices , to garnish
Instructions
- Season the 4 Salmon Fillets with Salt and pepper on all sides.
- Heat 1 tablespoon Coconut Oil in a large, non-stick pan over medium heat. Pan-sear the salmon until golden brown, about 2-3 minutes per side. The salmon can be undercooked at this point, as we will continue to cook it later into the sauce. Set aside on a plate
- Add in the 1 Medium Onion (chopped) and 3-4 Garlic Cloves (minced), and cook for 3-4 minutes, until softens.
- Meanwhile, in a small bowl, whisk the 1 Cup Full-fat Canned Coconut Milk, 1 teaspoon Dried Oregano, 2 tablespoons Fresh Lime Juice 1 tablespoon Lime Zest, and 1 tablespoon Cornstarch until well combined.
- Pour the coconut milk mixture into the pan and lower the heat. Season with salt and pepper to taste.
- Once simmering, return the salmon to the pan and continue to cook until cooked through and the sauce has thickened.
- Take it off the heat and sprinkle with Fresh chopped cilantro and lime slices Serve while hot, and enjoy!
Video
Notes
- Coconut milk: if you are on a high-fat keto diet, you may use heavy cream in place of coconut milk.
- Coconut oil can be replaced with any other neutral oil.
- Switch out the protein with any other protein like shrimp.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was so delicious!! All the flavors together were incredible! Im pescatarian but I think this sauce would be delicious on chicken too.
I agree! so good!
made this once but what veggie is the replacement for pasta would that be shredded zucchini or cucumber ?
Too much lime. Should have listened to my instincts and not put that much. I ruined the salmon I got. :/
Hi LK. When we first tested it we loved the citrusy taste of the recipe. We retested this again today with half the amount of the lime and believe would be more suitable for everyone. The recipe is updated.
What if I don’t have cornstarch? What can I use in place of that
Hi. Just use any flour you have handy to thicken the sauce
This dish was soo delicious the whole family loved it!! Thank’s for this recipe,will be making this again.
Glad you all loved it.
Rena ,
This salmon recipe was absolutely delicious
Thank so much for shared your lovely recipes
My respects,
Milena
You are so kind Milena. Thank you
i never rate recipes…but this one was not very good at all. somehow my husband liked it, but i was not a fan
Hi. Sorry to hear that you didn’t like it. Glad the hubby did.
Do I have to use full fat coconut milk?
Hi Izzy. No, you don’t have to. Feel free to use light.
This recipe wasn’t bad but 1/4 cup lime juice and 1 tbsp lime zest is wayyy too much for the amount of coconut milk this recipe calls for. I had to end up diluting it with water.
We love it more on the citrus side. I did remake this again and agree that it works best with half the amount of lime. Recipe is updated.
You are just awesome!!!! I absolutely loved this recipe it was just great!!! You make my lifestyle change easypeasy with all of your recipes, my family loved this as well. Awesome!!
Thank you, Terrence. You made my day. So glad you like this recipe and enjoy my blog.
Can you use arrowroot in place of cornstarch?
Hi there. Yes you can