Coconut Ginger Salmon

Who doesn’t love the combination of coconut, ginger, veggies and salmon? This is a very easy dish to prepare and make. It is faster and easier than our Obscene Tilapia dish (my sister-in-law named this dish…she loved it that much 🙂 )

If you have company coming it’s the perfect meal to make, because it has minimal prep time and is not messy. You can hang out and converse while it’s baking perfectly. Remember, anything with sauce or coconut milk, usually tastes better the next day as the flavors have a chance to settle in. So left overs are just as delicious.

Here’s how to make it and the ingredients that you will need:                   Enjoy! Henry and Jo

Coconut Ginger Salmon


4 thick Salmon filets or steaks
2 inch Fresh ginger peeled & thinly sliced
4 medium Cloves of Garlic thinly sliced
13 ounces Tomatoes sliced
1 teaspoon Cayenne to taste
1 small Bell pepper chopped
1 teaspoon Coriander seeds
1 can (14 oz) Organic Coconut Milk
1 pinch Sea salt to taste
1 large Lime juice only (1/8 cup)
10 leaves Fresh basil roughly chopped

Preheat oven to 400°F.

Place the fish filets or steaks in a somewhat shallow ovenproof pan (we used an oval lasagna dish). Pick a pan that will not leave much room in between the salmon – you want them close together.

View of the dish prior to baking

Top the salmon with the garlic, ginger, tomatoes, bell pepper, coriander seeds and about 8 chopped basil leaves. Squeeze the lime juice evenly over the dish and sprinkle with sea salt and cayenne. When the fish is perfectly covered with all ingredients, slowly pour all the coconut milk (full fat) over the fish. Bake for 30 – 40 minutes. 30 minutes will give you a pink tender center, whereas 40 minutes will be completely cooked through.

Top with remaining 2 leaves of fresh basil before serving. Enjoy this light and delicious dish!