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Ginger Citrus Salmon with Orange Cucumber Salsa


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Rate this recipe 4.6/5 (8 Votes)


  • For the Fish:
  • 2 salmon filets (I don’t know what size, whatever size you buy)
  • 1/4 cup canned coconut milk
  • 1 tablespoon Coconut Aminos
  • 1/2 teaspoon fish sauce (Red Boat is Whole30 approved)
  • 1/2 teaspoon fresh ginger, grated
  • 1/4 teaspoon orange zest
  • For the Salsa:
  • 1 cucumber, diced
  • 1 large orange, peeled and diced
  • 1 tablespoon fresh ginger, grated
  • 1/2 jalapeno, finely chopped
  • 1/4 cup canned coconut milk
  • pinch of salt and pepper



Step 1

Chop all your salsa ingredients, toss all ingredients together in a bowl, then place in refrigerator.
Heat up a medium skillet over medium heat and add your coconut milk, coconut aminos, fish sauce, fresh ginger and orange zest.
Once the coconut milk begins to slightly bubble, add your salmon filets to the sauce.
Cook salmon for about 2-4 minutes per side or until cooked to preference.
Plate salmon then top with salsa, making sure some of the coconut milk makes it over the salmon!
Boom sauce!!

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