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!


17 Comments Add yours

  1. Jocelyn says:

    Yummy recipe!

    But 300 deg? Really?? I baked it for 40 min @ 300 and it was still COLD in the middle. That must be a typo, right? Maybe you meant 350 or 400?


    1. LOL, oops, will fix this this afternoon. You are correct. It is a typo. 400 it is. I am sorry for the inconvenience Jocelyn and thank you for pointing it out. Best Jo


  2. Christina says:

    I just made this and it was AMAZING! definitely a recipe to be repeated.


  3. is this paleo? The coconut milk is great but not sure to make this since my hubby and I are going paleo


    1. Yes Rochelle, all of our recipes are either tagged as Primal or Paleo. This one is 100% Paleo, especially considering we used 100% real coconut milk with no additives or preservatives. Our “Primal” recipes sometimes contain dairy. Enjoy!


  4. CTU says:

    I screwed up and used caraway seeds vs coriander and I really liked it. Just realized now that I’m making it for the second time.


  5. Jon Griffith says:

    Not bad. I think I overcooked it, but it still tasted great. Would be improved on a bed of riced cauliflower.


    1. oh yes, love a good bed of riced cauliflower. Thank you for trying this dish and glad that you liked it. 🙂


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