Creamy Coconut Baked Salmon
30 min
|
easy
|
gluten-free,
high-protein,
Mediterranean diet,
pescatarian
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 10 min | 20 min | 30 min |
Introduction
Creamy Coconut Baked Salmon pairs tender, oven-baked fillets with a silky, lightly spiced sauce.
It is a lovely choice for weeknight dinners, date nights, or an easy holiday meal with an elegant feel.
Ingredients (4 servings)
Ingredients
Ingredients for the Coconut Sauce
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How to Make Creamy Coconut Baked Salmon
-
Preheat and season the salmon
Heat the oven to 400°F and lightly oil a baking dish.
Pat the salmon dry, then season both sides with salt and pepper.
-
Whisk the coconut sauce
Whisk the coconut milk, heavy cream, garlic powder, onion powder, paprika, salt, and pepper until smooth.
-
Assemble the dish
Arrange the salmon fillets in the dish and drizzle them with olive oil.
Pour the coconut sauce around and over the fillets.
-
Bake until just cooked
Bake for 15 to 18 minutes, until the salmon flakes easily with a fork.
Thicker fillets may need a few extra minutes.
-
Thicken the sauce if needed
If the sauce looks thin, pour it into a saucepan after baking.
Simmer it for a few minutes, until it coats the back of a spoon.
Spoon the sauce over the salmon and serve hot.
Substitutions
- Salmon fillets for steelhead trout fillets
- Steelhead trout cooks much like salmon and stays rich and tender. The flavor is a bit milder, which lets the coconut sauce shine.
- Heavy cream for cashew cream
- Cashew cream keeps the sauce silky and smooth. It adds light nuttiness and makes the dish feel a little lighter.
- Paprika for red curry paste
- Use 1 teaspoon red curry paste for deeper flavor and gentle heat. The sauce stays creamy, with a fun Thai-inspired twist.
Tips
- Choose even fillets
- Evenly sized fillets bake at the same rate. That helps every piece stay moist.
- Let the fish lose its chill
- Set the salmon out for 15 minutes before baking. Very cold fillets can cook unevenly.
- Watch the internal temperature
- Pull the salmon at 125°F to 130°F for a moist center. It will finish cooking in the hot sauce.
- Reduce sauce on medium-low heat
- Gentle heat thickens the sauce without breaking it. Stir often and stop once it coats a spoon.
- Add a bright finish
- A squeeze of lime cuts the richness nicely. Chopped cilantro or chives add fresh color and contrast.
Nutrition Facts *
| Energy | 679 | kcal |
|---|---|---|
| Protein | 42 | g |
| Total Fat | 54 | g |
| Carbohydrates | 7 | g |
| Dietary Fiber | 3 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- How do I know when the salmon is done?
- The flesh should flake easily with a fork and look slightly translucent in the center. An instant-read thermometer should reach 125°F to 130°F.
- Why is my coconut sauce too thin?
- Some coconut milks contain more water than others. Simmer the sauce in a saucepan until it coats the back of a spoon.
- Can I use canned coconut milk?
- Yes, full-fat canned coconut milk works best here. Shake it well before opening if the cream has separated.
- Can I make this ahead?
- You can mix the sauce and season the salmon a day ahead. Bake just before serving for the best texture.
Serving Suggestions
This salmon pairs well with jasmine rice, roasted asparagus, or buttery mashed potatoes.
A little lime zest or toasted coconut adds fresh aroma and light crunch to each bite.
Side Pairings
These sides complement the meal beautifully.
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