one skillet creamy coconut lime salmon
Keeping up with school night-friendly meals that require a single skillet and pack a shit ton of awesome.
It really did occur to me during the baker uppering of yesterday’s pop tarts that parents struggle a lot with laying a table on work and school nights. I have no children, so the struggle isn’t terribly close to home, though I definitely recall watching my mom putter about the house all the time doing this and that, from chores to cooking to allaying my demands for a vanilla milkshake when I was sick. Moms are superior, honestly.
My mom was a stay-at-home parent, so frequent grocery shopping was an attainable venture. Those who are working full time, though, likely fight the urge to drop by a fast food joint to whisk up dinner on the way home from the office or wherever. I don’t blame them. Convenience sometimes is king.
However, I encourage those rushed for time to invest in a good cast iron skillet and try out recipes such as today’s. Creamy Coconut Lime Salmon is a real pleaser, a good compromise between fast and fresh, flavorful and indulgent. A silky sauce with plenty of lime and cilantro coats big, juicy salmon filets rubbed with a simple chili seasoning and seared to crispness. Really one of my favorite newfangled dishes, and one I’ll certainly make again when I’ve a can of coconut milk and a lack of desire to make curry.
¡Filé!
Kick off your cooking escapade with the salmon. The key to a good sear is to dry the fish really well with paper towels. I usually plop them down on a cutting board, cover them with paper towels, and go about slicing and dicing the other components for a bit to let the towels absorb as much liquid as possible.
Then, mix up a blend of smoked paprika, chili powder, lime zest, garlic and onion powders, salt and pepper, and rub the salmon filets all over. Think of it as a sort of Tex-Mex blackening seasoning.
When you’re ready and raring to go, heat some olive oil in a big skillet. Sear the salmon skin-side down (if you’re using skin on. If skin off, just the bottom of the filet) for a few minutes, then flip and sear a few minutes more. I usually do about 7 minutes total for my desired level of tenderness, but you can go longer if you wish. When the fish are to your liking, move them off to a plate.
Put the Lime in the Coconut
And then you’ll feel better. Shot out to my sister. That was for you bro.
The rest of the work happens fast and in your handy dandy pan(dy). Saute some onion, then garlic and fresh oregano until it’s nice and aromatic. Throw in the coconut milk, some cream cheese, salt and pepper. Simmer for a few minutes to thicken and melt down the cheese, then finish with a big hit of fresh cilantro and lots of lime juice. Fresh squeezed is king, but bottled is fine, too.
Slide those pretty little salmons back into the pan, baste with the sauce, and dish it up!
I love some cauliflower rice for myself, but brown or white rice or quinoa work great, too. Steamed broccoli or roasted zucchini are nice veggie options, and for the kiddos, tortilla chips would likely go over well.
This supper is equal parts fresh and cozy. Perfect segue as the weather cools down everywhere but here in a few weeks.
Tried this recipe out? Leave a comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Need some more skillet/sheet pan dinners?
One Skillet Cheesy Philly-Style Mushroom Rice Bake
One Pot Lentil Tortellini “Hamburger Helper”
Sheet Pan Sticky Honey Jalapeno Shrimp Tacos with Cilantro Mango Crema
one skillet creamy coconut lime salmon
Ingredients
- 4 4-6 oz filets salmon
- 1 tbsp smoked paprika
- 1 tsp chili powder
- 1 tsp lime zest
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 small onion, diced
- 3 cloves garlic
- 2 tbsp fresh oregano, chopped
- 1 can full fat coconut milk
- 2 oz cream cheese, cubed
- 3/4 cup fresh cilantro, chopped
- 1/4 cup lime juice
Instructions
- Dry the salmon filets very well with paper towels. Toss together the smoked paprika, chili powder, lime zest, garlic and onion powders, and a good pinch of salt and pepper. Rub the seasonings over the salmon filets. Drizzle with 1 tablespoon olive oil.
- Heat 2 tablespoons olive oil in a skillet over medium heat. Place the salmon skin-side down and sear 3-4 minutes, then flip and cook 3 minutes longer or until desired doneness. Move to a plate.
- In the same skillet, stir the onion until fragrant, about 2-3 minutes. Add the garlic and oregano and stir an additional minute. Pour in the coconut milk and toss in the cream cheese. Season with salt and pepper. Bring to a simmer and stir until the cream cheese dissolves, about 5-8 minutes. Remove the pan from the heat and stir in the cilantro and lime juice.
- Add the salmon back into the skillet and baste with the sauce. Divide onto plates and serve with steamed rice, tortilla chips, and extra limes, as desired.
