This creamy skillet salmon is wealthy without being too decadent. The blend of clean ginger, lime juice, and basil brightens the whole lot up. Trust us, you will LOVE the sauce.
2 tbsp. coconut oil, divided
4 (6-oz.) skinless salmon fillets patted dry
1 tsp. kosher salt, divided
1/2 small onion, minced
2 cloves garlic, minced
1 1/2″ piece ginger, grated
1 (13.66-oz.) can Thai Kitchen coconut milk
1 tbsp. fresh lime juice, plus lime wedges for serving
2 tbsp. chopped fresh basil
1 Fresno chili, seeded and chopped
- In a large cast-iron skillet, heat 1 tablespoon oil over medium-high heat. Season the salmon with ½ teaspoon salt. When the oil is hot but not smoking, add salmon skin side up. Let sit undisturbed until golden and salmon easily releases from the pan, about 4 minutes. Use a thin metal spatula, flip salmon and cook until golden on the other side, about 2 minutes more. Remove to a plate.
- Reduce heat to medium and add remaining tablespoon oil and onion to skillet. Cook, stirring occasionally, until softened, 2 minutes. Add garlic and ginger and cook, stirring, until fragrant, 1 minute.
- Stir in coconut milk and bring to a simmer. Cook, stirring occasionally, until thickened, 5 minutes. Stir in lime juice and remaining ½ teaspoon salt.
- Remove from heat and return salmon to the pan. Garnish with basil and Fresno chili, and serve with lime wedges.