Salmon with Coconut Cream Sauce

Who doesn’t like anything with “Coconut” and “Cream” in the recipe title!? This recipe was to die for. I licked my plate clean.

Thank you to the folks at for this recipe!



  • 1 lb salmon fillet (wild caught)
  • 1/4 tsp sea salt (optional)
  • 1/4 tsp freshly ground black pepper
  • 2 tsp coconut oil
  • 1 large shallot, diced
  • 3 cloves garlic, minced
  • zest of one lemon
  • juice of one lemon
  • 1/2 cup coconut milk
  • 2 Tbs fresh basil, chopped


  • Preheat oven to 350℉.
  • Place salmon in a shallow baking dish and sprinkle both sides with sea salt and freshly ground black pepper.
  • 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.
  • Add lemon zest, lemon juice, and coconut milk, and bring liquid to a low boil.
  • Reduce heat and add basil.
  • Pour over salmon and bake uncovered for about 10-20 minutes, or until salmon has reached desired temperature.



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