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Coconut Milk Salmon and Rice

A fresh seared salmon in a coconut-lime broth over brown rice. Topped with fresh basil, spicy red pepper and cabbage.
Course Main Course
Cuisine American
Servings 4 servings


  • 1 cup uncooked rice
  • 2 tablespoons coconut oil divided
  • 1 pound salmon fillets
  • 1/2 teaspoon sea salt
  • 1 shallot minced
  • 2 cloves garlic minced
  • 1 " piece fresh ginger grated
  • 1 can coconut milk
  • 2 limes one juiced, one cut into wedges
  • 1 tablespoon tamari (or soy sauce if not gf)
  • 1/4 cup fresh basil chiffonade
  • 1 red chili minced
  • 1/4 cup chiffonade cabbage
  • Sriracha optional


  1. Cook rice according to package directions.
  2. In a large skillet over medium heat, bring 1 tablespoon coconut oil to a simmer. Pat the salmon dry and season with ½ teaspoon salt.
  3. Add salmon to the pan, flesh side down. Sear the salmon for 4 minutes. Flip salmon and cook 2 minutes more. Transfer salmon to a plate.
  4. In the same pan, reduce heat to low and add one tablespoon oil, minced shallot, garlic and ginger. Cook, stirring frequently, until fragrant, about 1 minute.
  5. Add the coconut milk and bring to a simmer, being careful not to bring to a boil. Stir frequently for 5 minutes. Stir in lime juice and tamari.
  6. Remove from heat and add salmon to pan. Garnish with basil, red chili, cabbage, and lime wedges. Serve on a bed of rice with Sriracha, if using.

Recipe Notes

*Adapted from

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