Introduction

Oh, friends, do you ever get those cravings for a little escape? A taste of sunshine and something utterly delicious that feels like a mini-vacation? Well, I’ve got just the thing that’s going to transport you straight to a beachside paradise, even if you’re just in your own kitchen! This Coconut Lime Salmon with Avocado Mango Salsa is one of those recipes that feels fancy but is actually incredibly simple to whip up. It’s perfect for a weeknight dinner that feels special, or even for impressing guests without breaking a sweat. Get ready for some serious flavor fireworks!

Why You’ll Love This Recipe

Lightning Fast: Seriously, you can have this on the table in under 30 minutes. Perfect for those busy evenings!
Super Easy: Minimal chopping, simple steps, and a whole lot of deliciousness. You’ve got this!
Makes a Wonderful Gift: Imagine bringing this to a potluck or a friend who needs a little cheering up. It’s a dish that screams “I care!”
Guaranteed Crowd-Pleaser: The sweet, tangy, creamy, and fresh flavors are a hit with pretty much everyone. Even picky eaters tend to love this one!

Ingredients

Let’s gather our tropical treasures! Don’t worry, most of these are pantry staples, and the fresh stuff just adds that extra pop.

4 salmon fillets (approximately 6 oz each): The star of our show! Look for nice, fresh fillets – they cook up beautifully.
6 tablespoons salted butter, divided: Butter makes everything better, and it’s key for getting that lovely sear on the salmon and building our luscious sauce.
2 teaspoons honey: Just a touch of sweetness to balance out the tanginess.
4 cloves garlic, chopped: Because what’s a savory dish without a little garlic goodness?
2 shallots, sliced or chopped: Shallots are milder than onions and add a lovely subtle sweetness.
1-2 jalapeños, seeded (optional, for reduced heat): If you like a little kick, leave some seeds in! If not, seeding them will give you just a hint of warmth without the fire.
2 teaspoons ground ginger: This adds a warm, slightly spicy depth that pairs perfectly with the coconut and lime.
2 teaspoons lemon thyme (optional): If you can find it, it’s a delightful little addition that adds a bright, citrusy herbal note. If not, regular thyme is also lovely!
1 ½ cups full-fat coconut milk: This is what makes our sauce rich, creamy, and oh-so-dreamy.
1 tablespoon soy sauce, tamari, or fish sauce: For that umami depth. Tamari is a great gluten-free option!
¼ cup freshly squeezed lime juice: The bright, zesty star that cuts through the richness and brings all the flavors together. Don’t skip the fresh squeeze!
1 cup fresh basil, torn (for garnish): A burst of fresh, aromatic goodness to finish. It looks as good as it tastes!
For the Avocado Mango Salsa (prepare this first!):
- 1 ripe avocado, diced
- 1 ripe mango, diced
- ½ red onion, finely diced
- ¼ cup fresh cilantro, chopped
- Juice of ½ lime
- Salt and pepper to taste

How to Make It

Alright, let’s get cooking! You’ll be amazed at how quickly this comes together.

Let’s Salsa! First things first, let’s get that vibrant Avocado Mango Salsa ready. In a medium bowl, gently combine the diced avocado, diced mango, finely diced red onion, chopped cilantro, and the juice of half a lime. Season with a pinch of salt and pepper. Give it a gentle stir, trying not to mash the avocado too much. Set this aside – it’s going to be the perfect finishing touch.
Salmon Prep: Now, let’s get our salmon ready. Pat each salmon fillet nice and dry with paper towels. This is a crucial step for getting a good sear.
Sear, Sear, Sear: Grab a large skillet and melt 2 tablespoons of your butter over medium-high heat. Once it’s shimmering, carefully place your salmon fillets into the hot skillet. If your salmon has skin, lay them skin-side down first – this will help get it nice and crispy. Sear for about 3-4 minutes until the skin is golden brown and crispy.
Flip and Finish Searing: Gently flip the salmon fillets over and sear the other side for just 1-2 minutes. We’re just giving it a quick kiss of heat here. Once seared, remove the salmon from the skillet and set it aside on a plate. We’ll bring it back later!
Sauce Time: Now, into that same skillet (no need to clean it!), add the remaining 4 tablespoons of butter. Let it melt over medium heat.
Aromatics Awaken: Add your chopped garlic, sliced shallots, and those optional jalapeños. Sauté them for about 2-3 minutes until they start to soften and become fragrant. Oh, that smell is just heavenly!
Spice it Up: Stir in the ground ginger and the lemon thyme (if you’re using it). Cook for about 30 seconds, just until you can really smell the spices.
Creamy Coconut Dream: Pour in the full-fat coconut milk and your soy sauce (or tamari/fish sauce). Give it a good stir and bring it to a gentle simmer.
Sweet & Tangy Finish: Stir in the honey and the freshly squeezed lime juice. Let the sauce simmer for about 5-7 minutes. You’ll see it start to thicken up just a little bit, becoming wonderfully rich and glossy.
Reunite and Bathe: Gently return those beautifully seared salmon fillets back into the skillet, nestling them into the simmering sauce. Spoon some of that luscious sauce over the top of each salmon fillet.
Cook Through: Let the salmon cook in the sauce for another 3-5 minutes, or until it’s cooked through and flakes easily with a fork. You don’t want to overcook it, so keep an eye on it!
Serve with Sunshine: And there you have it! Carefully plate your gorgeous salmon fillets. Spoon a generous dollop of that vibrant Avocado Mango Salsa right on top, and finish with a sprinkle of torn fresh basil. Isn’t that beautiful?

Substitutions & Additions

Feeling adventurous? Or maybe you’re missing an ingredient? No worries, we can make this work!

No Salmon? This sauce is also divine with shrimp, cod, or even chicken breasts. Just adjust the cooking time accordingly.
Coconut Milk Swap: If you don’t have full-fat coconut milk, you can use light coconut milk, but the sauce might be a little thinner. For a non-dairy creamy alternative, cashew cream or oat milk (unsweetened) could work in a pinch, though the flavor profile will change.
Citrus Zest: For an extra pop of lime flavor, add a teaspoon of lime zest to the sauce along with the juice.
Spice Level: If you love heat, leave some seeds in the jalapeño, or even add a pinch of red pepper flakes to the sauce.
Veggie Boost: Feel free to toss in some spinach or kale to wilt into the sauce during the last few minutes of cooking.
Nutty Crunch: A sprinkle of toasted cashews or macadamia nuts over the top would add a delightful crunch!

Tips for Success

A few little tricks up my sleeve to make this recipe even more foolproof!

Don’t Overcrowd the Pan: When searing the salmon, make sure your skillet isn’t too crowded. If necessary, sear in batches to ensure each fillet gets a beautiful, crispy sear.
Pat it Dry!: I know I mentioned it, but I’ll say it again – drying the salmon is key for that crispy skin and good sear.
Taste and Adjust: Always taste your sauce before adding the salmon back in. Does it need a little more salt? A touch more lime? Adjust it to your liking!
Prep Ahead: The Avocado Mango Salsa can be made a few hours ahead of time and kept in the fridge. Just be sure to gently stir it before serving, as the avocado might brown slightly.
Sauce Thickness: If your sauce seems too thin after simmering, you can let it simmer a few minutes longer, or even whisk in a tiny bit of cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water) to thicken it up.

How to Store It

Got leftovers? Lucky you! This salmon is still delicious the next day, though the salsa is best fresh.

Refrigeration: Store any leftover salmon and sauce in an airtight container in the refrigerator for up to 2 days. The salsa is best stored separately and eaten the same day it’s made.
Reheating: Gently reheat the salmon and sauce in a skillet over low heat or in the microwave until warmed through. Be careful not to overcook the salmon.

FAQs

Got a quick question? I’ve got answers!

Q: Can I make the avocado mango salsa ahead of time?
A: Yes, you can make it a few hours in advance. Store it in an airtight container in the refrigerator and gently stir before serving. The avocado might brown slightly, but it will still taste delicious!

Q: Is this recipe spicy?
A: It has a mild warmth from the optional jalapeños. If you prefer no spice, simply omit them or make sure to remove all seeds and membranes. You can always add a pinch of red pepper flakes if you want more heat!

Q: What can I serve with this salmon?
A: This dish pairs wonderfully with steamed jasmine rice, coconut rice, or quinoa to soak up that delicious sauce. A simple side salad or some steamed green beans would also be lovely!

Q: Can I use frozen salmon?
A: Yes, you can! Make sure to thaw it completely in the refrigerator before patting it dry and cooking as directed. The texture might be slightly different than fresh, but it will still be delicious.

Coconut Lime Salmon with Avocado Mango Salsa

This Coconut Lime Salmon with Avocado Mango Salsa is a delicious and easy recipe that tastes like a tropical vacation. It's perfect for a quick weeknight dinner or for entertaining guests.

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Prep Time 15

Cook Time 15

Servings 4 fillets

Equipment

Skillet large
Medium bowl
paper towels

Ingredients

Salmon

4 fillets (approx 6 oz each) salmon Look for nice, fresh fillets.

Sauce

6 tablespoons salted butter, divided
2 teaspoons honey
4 cloves garlic, chopped
2 shallots, sliced or chopped
1.5 cups full-fat coconut milk
1 tablespoon soy sauce, tamari, or fish sauce Tamari is a great gluten-free option!
0.25 cup freshly squeezed lime juice Don't skip the fresh squeeze!
1 jalapeño, seeded (optional) jalapeño for reduced heat. If you like a little kick, leave some seeds in!
2 teaspoons ground ginger
2 teaspoons lemon thyme (optional) If you can find it, it's a delightful little addition that adds a bright, citrusy herbal note. If not, regular thyme is also lovely!

Avocado Mango Salsa

1 ripe avocado, diced
1 ripe mango, diced
0.5 red onion, finely diced
0.25 cup fresh cilantro, chopped
0.5 lime juice of
salt and pepper to taste

Garnish

1 cup fresh basil, torn for garnish

Instructions

First things first, let's get that vibrant Avocado Mango Salsa ready. In a medium bowl, gently combine the diced avocado, diced mango, finely diced red onion, chopped cilantro, and the juice of half a lime. Season with a pinch of salt and pepper. Give it a gentle stir, trying not to mash the avocado too much. Set this aside – it's going to be the perfect finishing touch.
Now, let's get our salmon ready. Pat each salmon fillet nice and dry with paper towels. This is a crucial step for getting a good sear.
Grab a large skillet and melt 2 tablespoons of your butter over medium-high heat. Once it's shimmering, carefully place your salmon fillets into the hot skillet. If your salmon has skin, lay them skin-side down first – this will help get it nice and crispy. Sear for about 3-4 minutes until the skin is golden brown and crispy.
Gently flip the salmon fillets over and sear the other side for just 1-2 minutes. We're just giving it a quick kiss of heat here. Once seared, remove the salmon from the skillet and set it aside on a plate. We'll bring it back later!
Now, into that same skillet (no need to clean it!), add the remaining 4 tablespoons of butter. Let it melt over medium heat.
Add your chopped garlic, sliced shallots, and those optional jalapeños. Sauté them for about 2-3 minutes until they start to soften and become fragrant. Oh, that smell is just heavenly!
Stir in the ground ginger and the lemon thyme (if you're using it). Cook for about 30 seconds, just until you can really smell the spices.
Pour in the full-fat coconut milk and your soy sauce (or tamari/fish sauce). Give it a good stir and bring it to a gentle simmer.
Stir in the honey and the freshly squeezed lime juice. Let the sauce simmer for about 5-7 minutes. You'll see it start to thicken up just a little bit, becoming wonderfully rich and glossy.
Gently return those beautifully seared salmon fillets back into the skillet, nestling them into the simmering sauce. Spoon some of that luscious sauce over the top of each salmon fillet.
Let the salmon cook in the sauce for another 3-5 minutes, or until it's cooked through and flakes easily with a fork. You don't want to overcook it, so keep an eye on it!
And there you have it! Carefully plate your gorgeous salmon fillets. Spoon a generous dollop of that vibrant Avocado Mango Salsa right on top, and finish with a sprinkle of torn fresh basil. Isn't that beautiful?

Notes

The Avocado Mango Salsa can be made a few hours ahead of time and stored separately in the refrigerator. Gently stir before serving, as the avocado may brown slightly. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, but the salsa is best eaten fresh.