Pan seared salmon in spiced coconut milk

Salmon is starting to move up in ranks on my favorite fish to eat and cook. It used to be halibut and chilean sea bass but I’m just more comfortable with salmon these days. The past couple of times that I used salmon I put it in the oven and let it do all the cooking. I wanted to create a sauce for the salmon and take a new twist on the flavor profile. I love creating dishes when you seriously just start pulling out spices hoping and praying they work well together. The greenish color in the photo is from the turmeric in this recipe. I will say its a first with this spice and I’m loving it already.

This recipe would call for a date night in with a nice fancy glass of white wine. I can’t believe I’m actually thinking of white wine instead of my beloved reds. Two salmon fillets cooked to perfection with a nice spiced coconut milk sauce. Call the babysitter and get ready for a HOT date night.

Pan seared salmon in spiced coconut milk

I’ve recently started working with the company Silk and WE absolutely love all of their products. Ever since Olivia turned one we put her straight on almond milk instead of whole milk. Every now and then we incorporate a glass or two of coconut milk to switch it up. I thought adding the coconut milk to this salmon dish would give it just what it needed in the cream sauce area.

By clicking this link you can receive a $1.00 off coupon towards your next SILK coconut milk purchase. You can also get more coconut milk inspiration by visiting their Pinterest page. It’s definitely worth taking a look at with all the amazing food recipes.

ENJOY ~ Meagan

Pan seared salmon in spiced coconut milk

Pan seared salmon in spiced coconut milk


  • 1 cup original coconut milk
  • 1 teaspoon garlic paste
  • 1/2 teaspoon lemon grass paste
  • 1/8 teaspoon turmeric
  • 1/4 teaspoon coriander seed
  • 1/2 teaspoon fish sauce
  • 1/4 teaspoon salt, plus more for seasoning
  • 2 6 ounce salmon fillets
  • 3 whole purple carrots (optional)
  • 2 teaspoon olive oil


  1. In a bowl whisk together the first 7 ingredients and set aside.
  2. Add olive oil to an iron skillet over medium heat.  Sprinkle the salmon with salt and place skin side up.  Sear for 1 minute and then flip the fillets over.
  3. Pour in the cream and add the carrots; let the mixture and salmon cook for 7-8 minutes or until salmon is done.
  4. Remove from heat and serve immediately.
All images and text ©.

This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.

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3 comments on “Pan seared salmon in spiced coconut milk”

  1. What a gorgeous dinner, Meagan!!!!

  2. Just saw that the first comment box is not actually a comment box for the site but for the sponsor… not sure if you see those, so reposting: I want to make this soon but I was wondering: why are there what look like whole peppers in the sauce in your pictures when they are not in the recipe?

    • Hi Mina,

      Thank you for asking about the recipe. Those are purple carrots and they were an addition to help with the photo but also tasted great with the salmon. I added them to the bottom of the recipe just in case someone does want to include them.

      Enjoy ~ Meagan

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