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Creamy Coconut Lime Salmon Bowl

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Perfectly seared salmon fillets in a rich, zesty coconut-lime sauce, served over fluffy jasmine rice and topped with cherry tomatoes and fresh cilantro—bursting with tropical flavor and ready in under 30 minutes.

Ingredients

Scale
  • 2 salmon fillets (6 oz each)
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • 1/2 cup full-fat coconut milk
  • 1 tablespoon lime juice
  • 1/2 teaspoon lime zest
  • 1 teaspoon garlic, minced
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon chili flakes (optional)
  • 1 cup cherry tomatoes, halved
  • 1/4 cup chopped cilantro
  • Cooked jasmine or basmati rice (for serving)
  • Lime wedges (for garnish)

Instructions

  1. Season salmon fillets with salt and pepper.
  2. Heat olive oil in a skillet over medium-high heat. Sear salmon for 3–4 minutes per side, until golden and just cooked through. Remove and set aside.
  3. In the same skillet, reduce heat to medium and add garlic. Sauté for 30 seconds.
  4. Stir in coconut milk, lime juice, lime zest, turmeric, and chili flakes. Simmer for 3–4 minutes until slightly thickened.
  5. Return salmon to the pan and spoon sauce over the fillets. Cook for 1 more minute.
  6. Serve salmon over rice, topped with cherry tomatoes, chopped cilantro, and extra lime wedges.

Notes

  • Use light coconut milk for a lower-calorie version.
  • Substitute salmon with shrimp or tofu if desired.
  • Great with steamed or stir-fried vegetables on the side.

Nutrition

Keywords: coconut lime salmon, tropical salmon bowl, healthy dinner, gluten-free salmon recipe, coconut sauce

Find it online: https://epicrecipebox.com/creamy-coconut-lime-salmon-bowl/