Baked Salmon with Creamy Coconut- Ginger Sauce

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Baked Salmon with Creamy Coconut- Ginger Sauce

This salmon turns out oh-so-tender, the sauce is delicious, and it's wonderful served over Coconut-Ginger Rice.

Yield: 6 servings

Prep Time:15 min

Cook Time:20 min


Six (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

1 1/2 cups canned coconut milk
1 1/2 teaspoons chili paste
1 1/2 teaspoon grated fresh ginger
3 teaspoons freshly squeezed lime juice
1 1/2 teaspoons fish sauce
3 teaspoons packed light brown sugar

chopped chives for garnish (optional)


1. Preheat oven to 375 degrees F. Spray a 9x13-inch pyrex pan with nonstick spray.

2. Put salmon in the prepared dish, leaving space between each fillet. Drizzle oil on top of fillets. Top each fillet with a piece of butter. Sprinkle salmon generously with salt and pepper. Bake 20 to 30 minutes, or until salmon is cooked through and flakes apart easily.

3. While salmon is baking, prepare the sauce. In a medium saucepan, mix the sauce ingredients together and bring to a boil. Reduce heat to low, and simmer (stirring often) until the sauce has thickened slightly. Remove from heat.

4. Serve salmon with sauce drizzled on top. Add chives too, if using.


*Chili paste can be found in the Asian products section of your market. I use "Sambal Oelek." Ask your grocery manager if you cannot find it!


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  • Paulette Penney wrote:

    Can the sauce be made ahead and then reheated

    • Lori Lange wrote:

      That should be fine. Might be a little thicker than if you make it just before serving…

  • Jeniece wrote:

    Delicious and easy! I would half the sauce next time as we didn’t use about 1/2 cup of it anyways but the flavours were very different and it was a nice change. I substituted sriracha for the sambal oelek but it still had a hint of spice without being spicy.

  • Regina wrote:

    It sounds delicious! I love salmon & coconut, this might be a great combination. Have to give it a try.

  • Libbie Nienstedt wrote:

    This is my go-to salmon recipe and every time I make it, people ask for the recipe. I’ve used light coconut milk trying to save calories, but the sauce becomes translucent and slightly unattractive but it’s still tasty.

  • Jamie wrote:

    Just made this tonight. Don’t usually comment, but this was fantastic! My hubby said this was his favorite way of having salmon and we eat a good amount of salmon in our house. The sauce was so good, I could have licked it off my plate! Mine did turn out a little thin, not sure why, but the flavor was great. Thank you so much!

    • Lori Lange wrote:

      Any chance you used light coconut milk? That would definitely make the sauce thinner.