- 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
Directions
Step 1 In a large cast-iron skillet, heat 1 tablespoon oil over medium-high heat. Season the salmon with ½ teaspoon salt. When oil is hot but not smoking, add salmon skin side up. Let sit undisturbed until golden and salmon easily releases from 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.
Step 2 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.
Step 3 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.
Step 4 Remove from heat and return salmon to pan. Garnish with basil and Fresno chili, and serve with lime wedges.
Delish