A delicious, one-pan, easy, 20-minute Crispy Salmon in Coconut Lime Sauce dish inspired by Thai flavours. This makes a great weeknight meal and can be enjoyed with a Smashed Cucumber Salad on the side with some steamed jasmine rice.
Jump to:
🐟 Why make this Crispy Salmon?
- Easy, quick weeknight dinner made in one pan.
- Packed with beautiful Thai flavours and easy pantry and fridge ingredients.
- Only 20 minutes to make.
- Protein-rich and satisfying.
- Makes a great meal prep meal.
- Can be frozen for later.
📋 Ingredients & Substitutions
- Salmon - Boneless, skinless salmon fillets are best because they cook quickly with minimal fuss.
- Aromatics - Leeks, garlic, ginger, chilli.
- Herbs - Lime leaves, coriander.
- Sauces & Seasoning - Hot sauce (Sriracha) for spice, fish sauce for saltiness, Lime Juice for sourness and acidity, coconut sugar for sweetness.
- Coconut Milk
🍋🟩 How To Make Crispy Salmon in Coconut Lime Sauce?
- Rub salt and pepper on salmon fillets.
- Heat oil in a pan on high and cook salmon fillets on each side for a few minutes until crispy.
3. Add leek, ginger and garlic and stir-fry until fragrant.
4. Add lime leaf, sauces and sugar and cook for a few minutes.
4. Add coconut milk. Mix well.
5. Cook for a few minutes until fragrant and heated through. Add crispy salmon to sauce and serve.
🍽️ Serving & Storage Instructions
The coconut and lime sauce can be cooked in advance and stored in the fridge (3 days) or freezer (2 weeks) in an air-tight container until ready to use. To cook from frozen, simply reheat in the microwave. Salmon is best cooked fresh and added to the sauce at the time of eating.
Serve this beautiful Crispy Salmon in Coconut Lime Sauce with a spicy Smashed Cucumber Salad on the side. Steamed rice is the best accompaniment for this Thai-inspired crispy salmon dish. A crunchy Thai Cabbage Salad or a flavour-packed Tofu Larb makes this a complete meal or a Thai feast with friends.
🍣 More Salmon Recipes
Recipe
Subscribe to my FREE weekly cooking newsletter. Check out Instagram, Facebook, and Tiktok to see everything I share! And if you love exploring cooking techniques, discovering new cookbooks and want access to my 150+ exclusive recipes and weekly meal plans, join my Substack Hungry & Curious!
Come to my Cooking School in Sydney and learn the art of cooking through hands-on Cooking Classes & Workshops!
Ingredients
- 2 tbsp oil
- 4 (500 g) salmon fillets, skinless and boneless
- 1 tsp flaky salt
- ¼ tsp crushed black pepper
- 1 leek, finely chopped, white only
- 4 garlic cloves, minced
- 1 tsp grated ginger
- 1 lime leaf
- 2 tbsp Sriracha
- 1 tbsp fish sauce
- 1 tbsp coconut sugar
- 2 tbsp lime juice
- ½ tsp lemongrass powder, optional
- 1 cup (250 ml) full-fat coconut milk
- 1 tbsp sliced red chilli
- Handful of coriander leaves
- 4 lime wedges
Instructions
- Rub salt and pepper over the salmon fillets and set aside. Heat 1 tbsp oil in a large, non-stick frying pan on high heat. Add the salmon fillets and cook them on each side for 3-4 minutes until just cooked through. Remove from heat and set aside.
- In the same pan, heat another tablespoon of oil on medium. Add leek, garlic, ginger and lime leaf. Sauté for a few seconds until fragrant. Reduce heat to medium low and cook for 2-3 minutes until leek has softened.
- Add Sriracha, fish sauce, lime juice, lemongrass powder and coconut sugar. Mix well. Add coconut milk, increase heat to medium and simmer uncovered for 6-8 minutes until heated through and fragrant. Add salmon fillets, cook for another minute and remove from heat.
- Garnish with chilli and coriander. Serve hot with lemon wedges alongside steamed rice.
0 Comments