Crispy salmon with basil coconut milk sauce is a fresh, easy, and clean dinner! Serve it up with your favorite side dishes for a well-balanced meal!
Funny how a well-designed sauce can turn a satisfactory meal into an otherworldly experience.
If you own my cookbook, Paleo Power Bowls, you know the sauce portion of a bowl recipe is one of my most coveted parts! It’s what gives the bowl a theme and brings many pieces together into one cohesive meal.
The combination of coconut milk and basil is always a clear winner for me. The basil coconut milk sauce in this recipe really adds a unique spin to just about any meal. Use it on your baked chicken, any fish or seafood, and/or our burgers.
Made with full-fat coconut milk, fresh basil, lemongrass and ginger, this super simple sauce is easy on your digestive system while adding immense flavor to a dish!
For me, a big bowl of brown rice with roasted carrots and crispy salmon, tied together with the basil coconut milk sauce is a mouth-watering win! In fact, I eat this exact dish, or a close rendition of it, at least once a week!
Let’s prepare it!
How to Make Basil Coconut Milk Sauce:
The recipe for the basil coconut milk sauce couldn’t be any easier! Simply add everything to a blender, blend until smooth, then heat it up on the stove top. For a thick sauce, cook at a gentle boil, stirring regularly, until sauce has thickened and reduced by half its volume, about 15 minutes. Set aside until ready to use.
How to Make Crispy Salmon:
Just like I showed you in My Go-To Crispy Salmon Recipe, all we need to do in order to make crispy salmon is drizzle salmon with avocado oil (or high-temp cooking oil of choice), sprinkle it with sea salt and seasonings, and broil it under the oven broiler for 10 to 15 minutes.
THAT’S IT! The result is amazing each and every time and the method is goof-proof!
For this version of crispy salmon, I kept it super simple with just avocado oil, sea salt, and paprika. And nothing else! You can get fancy by adding onion powder, garlic powder, and/or ground cumin if you’d like. Whatever you’re feeling.
How to Roast Carrots:
I keep the carrot portion of this recipe super simple as well! I simply peel and chop the carrots, coat them liberally with avocado oil, sprinkle them with sea salt, and roast at 400 degrees for about 25 to 30 minutes. Badda bing, badda boom – roasted carrot perfection.
- Use any of your favorite spices or spice blends on the salmon.
- Swap out the roasted carrots for your favorite roasted veggie.
- Make it grain-free by using cauliflower rice instead of regular rice.
Enjoy this bodacious bowl of bliss!
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If you make this Crispy Salmon with Basil Coconut Milk Sauce, please feel free to share a photo and tag @TheRoastedRoot on Instagram!
Basil Coconut Milk Sauce
- 1 (15-ounce) can full-fat coconut milk
- 1 (3/4-inch) nub ginger, peeled and grated
- 2 Tbsp lemongrass paste
- 1/3 cup fresh basil
- 1/2 tsp sea salt, to taste
- 1 bunch carrots, chopped and roasted
- 3 cups cooked brown rice
Make the Basil Coconut Milk Sauce:
- Add all ingredients for the sauce to a blender. Blend until smooth, then transfer mixture to a saucepan. Heat over medium-high and bring to a gentle boil. Cook at a gentle boil, stirring regularly, until sauce has thickened and reduced by half its volume, about 15 minutes. Set aside until ready to use.
Make the Salmon:
- While the coconut milk sauce is thickening on the stove top, prepare the salmon. Place oven on the high broil setting and transfer the salmon fillet to a casserole dish or large baking pan. Drizzle with avocado oil and use your hands to smooth it all over the fish so that the flesh is lightly coated with oil. Sprinkle with paprika and sea salt (and any other seasonings you like).
- Place salmon on the second-to-the-top rack of the oven under the broiler. Broil 10 to 15 minutes, or until salmon is crispy, and has reached desired done-ness.
- Serve salmon with choice of sides (such as roasted carrots and brown rice) and a generous drizzle of basil coconut milk sauce.
Nutrition InformationYield 4 Serving Size 1 of 4
Amount Per Serving Calories 488Total Fat 23gUnsaturated Fat 0gCarbohydrates 34gNet Carbohydrates 29gFiber 5gSugar 7gProtein 32g