Baked One Pan Garlic Butter Coconut Salmon Pressure Cooker Recipe
This quick and flavor-packed one-pan garlic butter coconut salmon uses a pressure cooker and oven combo to deliver tender, juicy fish in a garlicky coconut sauce. Garnished with mango, avocado, and herbs for a tropical twist.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 6 tablespoons salted butter
- 4 (6 ounce) salmon filets thick cut
- salt and black pepper for seasoning
- 2 teaspoons honey
- 4 cloves garlic chopped
- 2 shallots sliced or chopped
- 1-2 jalapeños seeded if desired, chopped
- 2 teaspoons ground ginger
- 2 teaspoons lemon thyme optional
- 1 ½ cups canned full-fat coconut milk
- 1 tablespoon tamari/soy sauce/fish sauce
- ¼ cup fresh lime juice
- 1 cup fresh basil torn
- 2 avocados sliced or diced
- 1 cup mango chunks
- 2 tablespoons lime zest plus extra lime juice
- ½ cup fresh chopped cilantro
Instructions
Instructions
- Preheat your oven to 375°F.
- Melt the butter in a cast iron or oven-safe skillet over medium heat.
- Season the salmon filets with salt and black pepper on both sides.
- Place salmon, skin side down, into the skillet. Sear for 2-3 minutes until golden. Remove and set aside.
- Add garlic, shallots, and jalapeños to the skillet. Sauté for 2-3 minutes until fragrant.
- Stir in ground ginger, lemon thyme, and honey. Cook for 1 minute.
- Pour in the coconut milk, tamari, and lime juice. Stir and bring to a simmer.
- Add the salmon back to the pan and spoon coconut sauce over each filet.
- Transfer skillet to oven and bake for 15-20 minutes until salmon flakes with a fork.
- Let it rest for 5 minutes. Spoon extra sauce on top before serving.
Notes
Serve warm with salsa and fresh herbs over rice or grains.