Coconut Salmon 


  • 4 pieces of salmon 
  • 2 cloves of garlic 
  • ½ of a small onion 
  • Ginger, about 2cm 
  • 1 teaspoon of chili flakes 
  • 1 can of coconut milk 
  • 2 tablespoons of chopped cilantro 
  • Olive oil 
  • Salt and pepper 


Heat 1 teaspoon of olive oil in a saucepan over medium heat, sauté the garlic for 3 minutes. Chop the onion and grate the ginger, then add them to the saucepan along with the chili flakes and sauté until soft. Add the coconut milk and cook over medium heat until thickened, about 10 minutes. 

Heat a large cast-iron skillet, season the salmon with salt and pepper, drizzle the skillet with olive oil, and sear the salmon for 4 minutes on each side. 

Serve the salmon with the warm spicy coconut milk sauce, sprinkled with chili flakes and cilantro.