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Easy Baked Salmon with Creamy Coconut Ginger Sauce photo

Baked Salmon with Creamy Coconut Ginger Sauce

This Baked Salmon with Creamy Coconut Ginger Sauce is a flavor explosion! Quick, healthy, and perfect for any occasion.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Main Course
Cuisine: Seafood
Ingredients Equipment Method Notes

Ingredients
  

  • 6 ounces skinless salmon fillets Fresh salmon is key for the best flavor.
  • 2 tablespoons extra virgin olive oil For a healthy fat source and to enhance flavor.
  • 1 tablespoon chilled salted butter Cut into 6 pieces for richness.
  • Sea salt and freshly ground black pepper To taste, for seasoning the salmon.
  • 1 cup canned coconut milk Make sure to use full-fat for creaminess.
  • 1 teaspoon chili paste Adds a kick of heat.
  • 1 teaspoon grated fresh ginger For that fresh, zesty flavor.
  • 3 teaspoons freshly squeezed lime juice Brightens the dish.
  • 1 teaspoon fish sauce A little umami boost.
  • 1 tablespoon packed light brown sugar Balances out the flavors.
  • Chopped chives for garnish optional, for a pop of color and freshness.

Equipment

  • Baking Sheet
  • Parchment Paper
  • Mixing Bowl
  • Whisk
  • Measuring cups and spoons

Method
 

  1. Preheat your oven to 400°F (200°C). This ensures that the salmon cooks evenly and comes out flaky.
  2. Place the salmon fillets on a baking sheet lined with parchment paper. Drizzle with olive oil and season generously with sea salt and freshly ground black pepper.
  3. In a mixing bowl, combine the canned coconut milk, chili paste, grated fresh ginger, freshly squeezed lime juice, fish sauce, and brown sugar. Whisk until smooth and well combined.
  4. Place the baking sheet in the preheated oven and bake for about 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
  5. Remove the salmon from the oven and spoon the creamy coconut ginger sauce generously over each fillet. Top each piece with a piece of chilled salted butter, allowing it to melt into the sauce.
  6. Sprinkle with chopped chives for a fresh finish, then serve immediately. Pair this dish with rice or steamed vegetables for a complete meal.

Notes

  • For a vegan option, substitute tofu for salmon and use soy sauce instead of fish sauce.
  • Adjust the spice level by varying the amount of chili paste.
  • Store leftovers in an airtight container in the fridge for up to 3 days.