Seared Salmon in Coconut Cream Sauce


  • 2 Salmon fillets (250-300g each)
  • 1 tsp paprika
  • ½ tsp garlic powder
  • ½ tsp black pepper powder
  • 2 Tbsp olive oil
  • 1 Tbsp butter
  • 2 shallots, minced
  • 2 garlic cloves, minced
  • ½ cube of chicken stock
  • 200ml Kara UHT Coconut Cream
  • 360ml water
  • 1 tsp fine red pepper flakes
  • 2 Tbsp lemon juice
  • Chopped parsley (for garnishing)


  1. Place the salmon fillets on a plate.
  2. Divide and sprinkle the paprika, garlic powder, black pepper powder, and a dash of salt over each salmon fillet. Rub these dry ingredients all over the salmon fillets evenly.
  3. Make sure the pan is hot, then add olive oil.
  4. As the oil heats up, gently slide the fillets, skin side down first into the pan.
  5. Fry in the oil for about 2 minutes on moderate heat, till the skin is nicely coloured. Using a fish spatula, flip over the fillets and fry the other side similarly.
  6. Remove the fillets from the pan once done and wipe the pan clean.
  7. Return the pan to heat and add butter.
  8. As the butter melts, add the minced shallots and garlic, sauté till softened.
  9. Add chicken stock cube and stir till it dissolved in the butter.
  10. Pour in Kara UHT Coconut Cream, and stir well.
  11. Bring to a simmer and wait till the butter appears on top.
  12. Add the water, stir well and return to a simmer. Simmer on moderate heat for under 5 minutes, till the sauce thickens.
  13. Once thickened, add some red pepper flakes, and then return the seared salmon fillets to the pan.
  14. Simmer again for 2 minutes, gently coating the fillets with some of the sauce.
  15. Toward the end of simmering, add lemon juice.
  16. Add some red pepper flakes and chopped parsley over the top. Garnish with some lemon slices/wedges.
  17. Ready to be served.

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