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Baked Salmon
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5 from 1 vote

Coconut Baked Salmon

Enjoy this delicious healthy baked coconut salmon topped with red peppers and cilantro.
Prep Time10 mins
Cook Time20 mins
Course: Main Course
Cuisine: American
Keyword: Baked Salmon, Coconut Baked Salmon, Dinner Recipes, Easy Dinner Recipes, Healthy Baked Salmon
Servings: 4 people


  • 1 2 lb Salmon Boneless
  • 1 Can Coconut Milk
  • 1/2 Cup Cilantro
  • 1/2 Cup Red Onions
  • 2 Limes
  • 1/2 teaspoon salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon ginger powder
  • 1/2 teaspoon garlic powder
  • 1 teaspoon Mayonaise


  • Gather all your ingredients.
  • Take the salmon out of the refrigerator and let sit for about 10 minutes while you are preparing your other ingredients.
  • Cut up red pepper and cilantro into small fine pieces. Set aside. Cut the lime into slices.
  • Preheat oven at 375 degrees
  • Open can of coconut milk and pour into a bowl. Add 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon mayonaise, 1/2 teaspoon ginger powder, and 1/2 teaspoon garlic powder into the bowl and stir around. Set aside.
  • Grease baking dish with oil or cooking spray
  • Put salmon into a baking dish and lightly season with salt, pepper, ginger powder, and garlic powder.
  • Bake salmon for 15-20 minutes.
  • 7 minutes before your salmon is done get a cooking pot and pour your coconut milk into the pot.
  • Bring to a boil then remove from stove.
  • Remove salmon from the oven and pour coconut milk over the salmon. Check for the taste of your sauce you may need to add extra salt or other spices you may like.
  •  Sprinkle red pepper and cilantro on top.
  •  Squeeze lemon on top of salmon if you like.
  • Enjoy!


You may have to add more salt or seasoning depending on your taste.
Store baked salmon in the refrigerator for 1-2 days.
If you like a lot of sauce you can add another can of coconut milk.