Grilled Coconut Salmon

Grilled Coconut Salmon



  • 4 salmon cutlets
  • 1 tspn sea salt
  • 1 tspn freshly ground black pepper
  • 1/4 cup coconut milk
  • 1 tspn turmeric
  • Light-flavoured oil, such as grapeseed
  • Fresh cucumber and tomato salad
  • 250g cherry tomatoes, diced
  • 2 lebanese cucumber, diced
  • 1 spanish onion, thinly sliced
  • Small handful fresh mint leaves
  • 2 tspn extra virgin olive oil
  • 1 1/2 tbspn lime juice
  • 1 tspn sugar
  • Sea salt, to taste


Season fish with salt and pepper.

In a small bowl, stir together the coconut milk and turmeric. Brush the coconut milk onto the fish, reserving the remaining milk.

Preheat a barbecue or char grill pan on high and brush lightly with oil.

Add the salmon and cook for 2 minutes each side (for medium) or until cooked to your liking, brushing a little more coconut milk onto the freshly grilled surfaces.

Assemble salad and dress.

Serving Suggestions


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