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Jump to Recipe Print Recipe Spicy Coconut Lime Salmon is an idea I figured out after a friend made me crave some salmon. I googled for different ideas for a Thai salmon and found a coconut lime salmon. I made a few modifications to make it healthier and use what we have here in Houston, Texas. What I initially came up with was too spicy and not flavorful enough. Her thought was that it needed a bit of salt. My wife said it was just hot, with little another flavor so I added a little light brown sugar and coconut aminos to add some saltiness without the really high sodium. You can use low sodium soy sauce instead to create a low sodium saltiness without the salt. Coconut aminos are hard to find but I found them at Whole Foods, I love them and they compliment the coconut flavor.
Adjusting the spice level
I used 7 Thai peppers and it was like a 4 out of 5 spicy. If you don't like Thai peppers, don't use any or use whatever you like as a substitution. I also put chipotle peppers from a can in mine and that also added a little to the heat level. After the brown sugar and coconut aminos cut the heat a little though, I thought it tasted perfect. You can always adjust to your liking of course.
The brown sugar and coconut aminos aren't in the photo because they were an afterthought.
Without further ado, here is the recipe.
Spicy Coconut Lime Salmon
- Large Skillet or wok
- 2 tablespoon canola oil divided into two
- 2 pounds Salmon fillets Skin on or off
- 2 tablespoon ginger paste
- 2 tablespoon garlic minced
- 4 Thai peppers Chopped into small pieces
- 4 chipotle peppers optional
- 2 cups light coconut milk 2 cans basically
- 1 tablespoon lime juice
- 1 cup Thai basil Or whatever basil you find
- 1 Lime
- 1 teaspoon black pepper
- 2 tablespoon light brown sugar
- 2 tablespoon light soy sauce or coconut aminos if you have them
- Pat the salmon fillets dry and sprinkle with pepper.
- Heat one tablespoon oil in the skillet or wok on medium high until almost smoking, coating the skillet evenly.
- Cook the salmon for more or less 4 minutes until browned on ea. side.
- Remove the salmon and set it aside.
- Reduce to medium heat and add the other tablespoon oil and cook in the garlic, ginger and stir-fry for a minute or until golden brown.
- Add in the two cups of light coconut milk, soy sauce, light brown sugar and lime juice and reduce until slightly thicker.
- Add the salmon back in, baste if needed, sprinkle with the basil leaves and lime wedges for presentation and leave some basil leaves and lime wedges back for garnish if needed.
- Serve with lime wedges, basil leaves and seasoning sauces on the side.
Our mission at healthythairecipes.com was born from my trying to rehab my wife's native Thai recipes to be as healthy as possible for both of us.
We like whole foods, avoid the processed ingredients approach. What is healthy for us may not be healthy for you though as your situation is fact-dependent.
I like to say, when in doubt, check it out with a doctor or dietitian if you have concerns.
When it comes to food safety, When in doubt, throw it out if you think an ingredient is questionable.
Let us know how we can make our healthy Thai recipes healthier in the comments section below. Nutrition calculations are an estimate, calculated by a computer.
If you love a fish dish, these are also delish.
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