Lemongrass-Glazed Salmon with Coconut Milk
Pan-seared salmon fillets coated in fragrant lemongrass and garlic, simmered in creamy coconut milk with fresh Thai basil for a luxurious, aromatic main course. This asian-inspired seafood ready in about 45 minutes pairs salmon fillets, stalks lemongrass, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 14 oz salmon fillets
- 2 stalks lemongrass
- 4 cloves garlic
- 1 cup coconut milk
- 1 tbsp fish sauce
- 1 tsp brown sugar
- 2 tbsp vegetable oil
- 1/4 cup Thai basil
- 4 lime wedges
Instructions
- Step 1: Finely chop 2 stalks lemongrass (white part only) and 4 garlic cloves. Pat 14 oz salmon fillets dry and rub with 1 tsp salt and 1/2 tsp pepper.
- Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add salmon skin-side down and cook for 4 minutes until skin is crispy and golden.
- Step 3: Flip salmon and cook for 3 minutes. Remove salmon and set aside.
- Step 4: In the same skillet, add chopped lemongrass and garlic, and stir-fry for 1 minute until fragrant.
- Step 5: Pour in 1 cup coconut milk, 1 tbsp fish sauce, and 1 tsp brown sugar. Simmer for 3 minutes until slightly thickened, stirring occasionally.
- Step 6: Return salmon to the skillet, spoon sauce over it, and cook for 2 minutes more until sauce coats the fish. Garnish with 1/4 cup Thai basil and serve with lime wedges.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lemongrass-Glazed Salmon with Coconut Milk take to make?
Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Lemongrass-Glazed Salmon with Coconut Milk?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep salmon fillets from drying out.
Can I substitute ingredients in Lemongrass-Glazed Salmon with Coconut Milk?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Lemongrass-Glazed Salmon with Coconut Milk for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Lemongrass-Glazed Salmon with Coconut Milk?
Asian seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
