Skip to content

PAN SEARED SALMON WITH A SPICY COCONUT CREAM SAUCE

Ingredients

  • 1 to 1 1/2 pounds salmon filet, skin on
  • olive oil
  • kosher salt/pepper
  • FOR THE SPICY COCONUT CREAM SAUCE:
  • 1 teaspoon olive oil
  • 2 garlic cloves, minced
  • 1 teaspoon fresh ginger
  • 1 can coconut milk
  • crushed red pepper flakes
  • kosher salt/pepper
  • fresh chopped parsley, garnish
Facebook
Twitter
LinkedIn

*This post may contain affiliate links. See my privacy statement for details.

Salmon is one of my all-time favorites. You can prepare so many ways. I love searing in cast iron, baking in parchment paper, and grilling on a cedar plank, to name a few! Click here to check out more of my salmon recipes! This Pan Seared Salmon with a Spicy Coconut Cream Sauce is amazing. What I really want for you to take away from this recipe is how to sear salmon perfectly in a cast iron pan. I use this 12″ Lodge almost daily! Click here! It’s easier than you think! I love the flavor this coconut cream sauce added to the salmon…just a touch of spice. You can also skip the sauce and just dive into the pan seared salmon, if you so desire!

a piece of pan seared salmon on a copper plate with rice, broccoli and covered in a spicy coconut cream sauce

Heat up a cast iron pan to medium. Rinse filet. I used one piece of salmon that was just a bit over a pound. You can also cut up the salmon into individual portions. Pat try. Drizzle with a touch of olive oil. Season with kosher salt and pepper. Lay salmon (flesh side down) in the heated pan. Allow to cook for about 6 to 7 minutes. I like my salmon medium. I usually only use Scottish Salmon, which is also sushi-grade. Flip and allow the salmon skin to sear on the skin side for about four minutes. If you want the salmon done a bit more, when you first place in pan, cover with a lid for a few minutes.

As the salmon is searing, heat up the teaspoon of olive oil, garlic, ginger and crushed red pepper (amount to your liking) in a saucepan. Cook for just a few minutes. Whisk in the coconut milk and bring to a boil. Lower heat to a simmer. Continue whisking every so often. The sauce will thicken as it cooks. Sauce is done when it coats the back of a spoon. Stir in a bit of the fresh parsley.

Place the salmon on a plate. Spoon sauce on top. Garnish with a bit more of the fresh chopped parsley and there you have it a beautiful plate of Pan Seared Salmon with a Spicy Coconut Cream Sauce! Serve with steamed vegetables and rice. ENJOY!

a piece of pan seared salmon on a copper plate with rice, broccoli and covered in a spicy coconut cream sauce

More to Plate...

A bowl of heart crockpot beef stew in a white crock with golden puff pastry around the edge of the soup bowl.

Hearty Crockpot Beef Stew

When the chill of fall and winter sets in, or you simply crave a comforting meal, this Crockpot Hearty Beef Stew is

A skillet filled with Red Curry Coconut Fish. Three piece of fish and bok choy covered in a coconut curry sauce with fresh lime slices and fresh cilantro as garnish.

Red Curry Coconut Fish

Bring on the flavors of Southeast Asia with this Red Curry Coconut Fish recipe. It’s a perfect fusion of succulent fish, aromatic

2 Comments


Comments are closed for this article!