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creamy salmon recipe

Creamy Coconut Lime Salmon

Pan-seared salmon fillets in a creamy citrus coconut sauce
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
0 minutes
Total Time 30 minutes
Servings 4
Calories 429kcal
Author Rena


  • 4 Salmon Fillets
  • 1 Tbsp Coconut Oil
  • 1 Medium Shallot finely chopped
  • 3-4 Garlic Cloves minced
  • 1 Cup Full-fat Canned Coconut Milk
  • 1 Tsp Dried Oregano
  • ¼ Cup Fresh Lime Juice
  • 1 Tbsp Lime Zest
  • 1 Tbsp Cornstarch
  • Salt and pepper, to taste
  • Fresh chopped cilantro, to garnish
  • Extra lime slices to garnish


  • Season the salmon with salt and pepper on all sides.
  • 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
  • Add in the shallot 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.
  • 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!



Nutritional facts:
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.


Calories: 429kcal | Carbohydrates: 9g | Protein: 36g | Fat: 29g | Saturated Fat: 17g | Cholesterol: 94mg | Sodium: 86mg | Potassium: 1038mg | Fiber: 2g | Sugar: 3g | Vitamin A: 70IU | Vitamin C: 7.8mg | Calcium: 38mg | Iron: 2.5mg