Coconut braised salmon

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This was a true revelation. We really like fish, all types, and salmon, from my point of view, is the best one because it doesn´t have such a strong smell like other types do, so we cook it quite often. The problem was we only had about 2 salmon recipes we went for all the time, and it started getting tiring.

So we looked for new, different salmon recipes, and this one was the winner -mostly because I like non-conventional flavors-.  So we tried it, tested it, changed a few things, ingredients, and quantities, and TA-DAAAA! here it is. I ended up loving it, and we will for sure continue to make this recipe, as it is fast and easy.

We use two types of chile for this recipe, which are easily found in Mexico, but if you can´t seem to find these types you could easily use one jalapeño pepper, green or red, which we now are more available worldwide. You could even use canned jalapeños. 

Now look at that, doesn´t it look delicious? let´s go on and get started.

Coconut braised salmon
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 4
  • 4 tbsp butter
  • 1 tbsp vegetable oil
  • 4 pieces salmon fillets skinless
  • Salt and pepper to taste
  • 2 tsp paprika
  • 1 white onion chopped in small pieces
  • 2 cloves garlic finely chopped
  • 1/2 anaheim chile chopped
  • 1/4 serrano chile chopped
  • 10 white mushrooms (or cremini) sliced
  • 1 tbsp soy sauce
  • 2 tbsp water
  • 1/3 C coconut cream
  • 2/3 C coconut milk (you can also use soy or rice milk)
  • 2 C spinach leaves cut in pieces
  • 1 tsp cayenne pepper
  1. Place a pan on the stove for it to start heating up over medium-high heat for 4 minutes. 

  2. On a plate, sprinkle salt, pepper and the paprika over the salmon pieces.

  3. Add the oil and two of the butter tbsp to the pan. 

  4. Place the salmon fillets on the pan and cook for 3 minutes each side. We like it to turn gold. After that, take the fillets out, place them on a plate and set aside. 

  5. Using the same pan, to use all the salmon flavor left there, add the two remaining butter tbsp, along with the onion, garlic, and both chiles to sauté them, stiring constantly for about 5 minutes, or until the onion turns tender.

  6. Now, add the mushromms, and soy sauce, and stop stiring and mixing, to let it all cook for 2 minutes.  

  7. Add the water, coconut milk, coconut cream, the spinach and cayenne pepper and mix a little. 

  8. Put the lid on the pan and let it continue to cook for 4 minutes. Then take the lid off and let it cook for 3 more minutes. 

  9. Nestle in the salmon and continue to cook for 2 minutes. At this point you can either serve it like this or you can put the pan in the oven (making sure it´s oven safe) and set it to broil for 5 minutes to add some color to the fish.  

  10. Serve a layer of the mixture and sauce and then a salmon fillet on top. You can serve along with some noodles, rice or pasta on the side.