Salmon Cooked in Coconut Milk

"A delicious dish. I no longer remember where I found it."
photo by I'mPat photo by I'mPat
photo by I'mPat
Ready In:
1hr 10mins




  • Put the fish steaks in a fairly shallow ovenproof dish with a lid, into which they fit quite closely.
  • Scatter the ginger, garlic, tomato, chili and yellow pepper over and around the fish and the cardamom pods in between.
  • Empty the coconut milk into a separate bowl, add a good sprinkling of sea salt and gradually stir in the lime juice. Pour the mixture gently over and around the fish and cover the dish.
  • Preheat the oven to 150C/300F/Gas 2. Put the dish on the center shelf and cook for 40-50 minutes, until the fish is lightly done. To discover this insert a small, sharp knife into the center of one of the steaks - if the flesh is slightly darker pink in the center it will be perfectly cooked. Remove from the oven.
  • Before serving scatter the mint leaves on top.

Questions & Replies

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  1. I'mPat
    I stuffed up here and cooked the salmon with the lid on and ended up with way to much sauce so drained off and returned to oven and tried to reduce sauce for coating (not very succesful), also only had 2 tomatoes and they were huge used one that weiged just under 300 grans so boiled for peeling and cut into 1/8th. though could not get a yelow pepper so omited but otherwise cooked to recipe except leaving te lid on grr. Thank you One Little deer, made for I R Recommend Tage game and recommended by Karen Elizebeth,ecommend
  2. Karen Elizabeth
    Made this for PAC Autumn 2007. Made it for my husband, who loves fish, especially baked in sauce, this is flavourful and quickly put together. Then it just cooks away quietly while you get on with other things!! I made rice to go with it. He very much enjoyed it, and there was plenty for another meal.....and like many dishes, it improves with sitting! I will definitely be making this again. Thanks for a great recipe, One Little Deer!


I grew up in an Iranian household, where cooking was a three generation affair. After spending countless hours with my grandmother and mother in the kitchen I found I picked up on some of their skills. Add this to the fact that I've lived all over the world, I've learned to create my own style drawn from my family and the many global culinary experts I have met along the way.
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