Creamy Coconut Lime Salmon with Avocado Mango Salsa 

 

This recipe is courtesy of Mia Martinezis a vibrant, healthy dinner full of tropical flavor.

November 2025

I have also used her super image until I can generate one of my own.

 

Servings: 4
Prep Time: 10 minutes

Cook Time: 15 minutes

​

This is a lovely dish with Thai flavours.  It looks pretty and 

full of bright tangy flavour.

We served this with a mixture of Brown basmati and Wild Rice.

Instead of mixing salsa ingredients, they mushed up the first time I tried

this dish, so they need to be arranged separately.

​

​

 

Ingredients
 

    For the Salmon

•     6 tablespoons salted butter, divided

•     4 salmon fillets (about 6 ounces each, thick cut works best)

•     Salt and black pepper, to taste

•     2 teaspoons honey

•     4 cloves garlic, chopped

•     4 banana shallots, sliced or chopped

•     2 teaspoons ground ginger

•     2 teaspoons lemon thyme (optional)

•     1 ½ cups full-fat coconut milk

•     1 tablespoon soy sauce, tamari, or fish sauce

•     ¼ cup fresh lime juice

•     1 cup fresh basil, torn
   

    For the Avocado Mango Salsa

•     2 avocados, diced or sliced

•     1 cup mango chunks

•     2 tablespoons lime juice + zest (2 limes approx)

•     ½ cup fresh cilantro, chopped

•     One extra lime for slicing and decoration

 

 

Method

 

1. Preheat the grill to 200C and oven to 180C.
    

2. Spread 3 tablespoons of butter in the base of a baking dish.
    

3. Set the salmon fillets on top, dot with butter and drizzle with honey.
    

4. Season generously with salt and pepper. Grill for about 5 minutes, until the tops are lightly crisp and taking on a deep colour, but watch carefully not to overcook.
    

5. Take a shallow casserole pan and add garlic, shallots, ginger, and thyme with a drizzle of olive oil and a knob of butter.  Cook for 5-8 minutes until softened and fragrant.
    

6. Pour in the coconut milk, soy sauce (or alternative), and lime juice. Stir gently to combine.
    

7. Add the salmon to the coconut gravy.  Dot the salmon with more knobs of butter. Bake for about 10 minutes, or until the sauce thickens and the salmon is cooked to your liking.   Do not cook for longer or the salmon will be dry and overdone.
    

8. To make the salsa:
   In a bowl, combine avocado, lime juice, lime zest, and cilantro. Toss gently.
    

9. Spoon the salmon and coconut-lime sauce over bowls of rice.
    

10. Top with lime marinated avocado, arrange mango slices in between and sprinkle with fresh coriander and thinly sliced lime for decoration.