Salmon With Coconut Cream Sauce

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Salmon With Coconut Cream Sauce

Servings 2

Total Time: 40 minutes

Cook Time: 40 minutes

Nutrition Information

calories 400

carbohydrate 8g

protein 43g

fat 22g


  • 1 pound(s) salmon (wild caught)
  • 1/4 teaspoon(s) sea salt (optional)
  • 1/4 teaspoon(s) black pepper freshly ground
  • 2 teaspoon(s) coconut oil
  • 1 large shallot(s) diced
  • 3 medium garlic clove(s) minced
  • 1 medium lemon(s) zest and juice
  • 1/2 cup(s) coconut milk, full fat
  • 2 tablespoon(s) basil, fresh chopped


  1. Preheat oven to 350 F.
  2. Place salmon in a shallow baking dish and sprinkle both sides with sea salt and freshly ground black pepper.
  3. Heat a medium sauté pan over medium heat. When pan is hot, add coconut oil, garlic and shallots. Sauté until garlic and shallots soften, about 3-5 minutes.
  4. Add lemon zest, lemon juice, and coconut milk, and bring liquid to a low boil.
  5. Reduce heat and add basil.
  6. Pour over salmon and bake uncovered for about 10-20 minutes, or until salmon has reached desired temperature.

This recipe inspired in part or in whole from here


  1. OMG this is sooooo good. I did not have any lemons like I thought I did. Nor did I have any basil. What I did was used the zest from an orange, and used the kind of lemon juice in the little lemon-shaped thing. Then instead of basil I used rosemary and spinach and added a little nutmeg. It was so good.

  2. Thanks for the recipe. Was looking for a non-curry based coconut milk recipe for salmon. Turned out great! Very delicious. Used whole coconut milk instead of light.

  3. This was pretty tasty….much milder than I thought it would be. I think mushrooms would be a good addition…I’ll try that next time.

  4. I made this tonight! I ate it with roasted bell peppers. I didn’t have a lemon, so I added green curry paste for flavor. I’m new at the Paleo thing so I’m not sure if curry paste is Paleo, but it was good :)

  5. Salmon was amazing…some of the best tasting salmon I have ever had outside of a restaurant. I used 1/3 of a cup of coconut milk to cut back on some of the fat and it turned out fabulous.

  6. I used a tinfoil “boat” and cooked this on my outdoor grill and it turned out wonderful. I don’t really care for the taste of salmon but this combination satisfied me and it was even better cold the next day on a bed of salad greens. Really good recipe, thanks.

  7. This was my first Paleo meal and I was happy it was delicious. I do miss the starch with dinner, but will get over it.

  8. Wow! This recipe was one of the best Salmon recipes I have ever had in my life! We are transitioning to Paleo and this dish is definitely one that we will make again and again!

  9. Didn’t have an basil, fresh or dried, so went with the rosemary as fedchick95 recommended and added some dill to taste. I also quartered 6/7 organic mushrooms, sautéing them with the onions as Charleo mentioned. Also, I’m using salmon steaks instead of salmon fillet, I will post before bed how it turns out :)

  10. This recipe is absolutely delicious. I prepared it as instructed and even my soon to be 2 year old loved it. Thank you!

  11. This is the best salmon I’ve ever had. It even tastes even better the next day! I served it with “rice” (grated cauliflower, sauteed in coconut oil and a little coconut milk) and everyone loved it–even my picky daughter who hates the word Paleo, lol.

  12. This was our first paleo meal. So happy we all liked it. My husband doesn’t really care for salmon but he ate every bite and said it was better than any he’d had in a restaurant! We are happy our first dish was a success. Plus it’s super easy to make,which is a huge relief and help!

  13. This was really good! I wonder if I did something wrong tho, cuz my sauce was super watery….I was hoping for a real creamy sauce that was thick. Or am I thinking “pre paleo”?

  14. Wow, this was so easy and so yum! Lucky the salmon we caught was huge because Mr 2 almost ate a whole half :)

  15. I made this last night as my first paleo recipe ever. I had some friends over and they said it was “restaurant quality.” It was pretty delish!

  16. Hmmm…this was just not for us. It wasn’t bad, but it wasn’t good. I followed the recipe except I didn’t have fresh basil so I used dried and I had salmon with the skin still on. However, I made the cauliflower rice to go with it and it was phenomenal!

  17. I’m making this for a friend and am wondering if I can make the sauce ahead of time so all she has to do is pour it over the salmon and bake it. Would that work?

    1. Hi Whitney – She can absolutely make the sauce ahead of time, but it will need to be reheated and whisked again before pouring it over the salmon. Otherwise it may be separated and a bit chunky with the fat from the coconut.

  18. Made this tonight. Didn’t feel like making a trip to the store for shallot and fresh basil so I used dry basil and green onion. It was amazing! Will be making this again with the proper ingrediants ;) Great flavors. Thanks!
    Oh and this sauce saved my frozen veggies. I hate frozen vegetables but again didn’t want to make a trip to the store. Ok back to my lazy rainy Sitka day. :)

  19. Improvised this recipe last minute. A-mazing!!! Thanks so much. I am glad I doubled up so that this will also be lunch tommorrow. A keeper.

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