Baked Salmon with Creamy Coconut Ginger Sauce
Tender baked salmon finished with a silky coconut-ginger sauce for a bright, flavorful weeknight dinner.
Equipment
- 9x13 inch Baking Dish
- nonstick spray
- Measuring Spoons
- Measuring cup
- Medium Saucepan
- Spatula or spoon
- Oven
Ingredients
- 6 6-ounce portions skinless salmon fillets
- 2 tablespoons extra virgin olive oil
- 1 tablespoon chilled salted butter cut into 6 pieces
- sea salt and freshly ground black pepper to taste
- 1.5 cups canned coconut milk do not use light
- 1.5 teaspoons chili paste
- 1.5 teaspoons grated fresh ginger
- 3 teaspoons freshly squeezed lime juice
- 1.5 teaspoons fish sauce
- 1 tablespoon packed light brown sugar
- chopped chives for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C) and spray a 9x13-inch baking dish with nonstick spray.
- Place the six salmon fillets in the prepared dish with space between each piece.
- Drizzle the 2 tablespoons of olive oil over the fillets and top each fillet with one piece of the chilled butter.
- Season the salmon generously with sea salt and freshly ground black pepper.
- Bake the salmon for 13 to 16 minutes, or about 13–16 minutes depending on thickness, until cooked through and it flakes easily with a fork.
- While the salmon bakes, combine the coconut milk, chili paste, grated ginger, lime juice, fish sauce, and brown sugar in a medium saucepan and bring to a boil.
- Reduce heat to low and simmer, stirring often, until the sauce thickens slightly. Remove from heat.
- When the salmon is done, spoon or drizzle the creamy coconut ginger sauce over each fillet and garnish with chopped chives, if desired.
Notes
- Chili paste like Sambal Oelek works well and is found in the Asian section.
- Use full-fat canned coconut milk for a richer sauce.
- Adjust chili paste to taste for more or less heat.
- Slice lime fresh for the best flavor.