- 1 1/2 to 2 pounds wild caught alaskan salmon
- 1/4 teaspoon sea salt
- 1 small lemon, juiced
- 1 to 2 teaspoons tandoori seasoning
- 1/2 cup coconut milk
Preheat oven to 400 degrees F. Take out a small enough baking dish to just fit the salmon. You will want it small so the coconut milk can surround the salmon while cooking. Place a litle coconut oil on the bottom of the baking dish.
Rinse the salmon and place it skin-side down into your baking dish. Sprinkle sea salt and lemon juice over the salmon, then evenly scatter the tandoori seasoning over the fillet. Lastly, pour the coconut milk over the salmon.
Bake for about 10 minutes per inch of thickness of your fillet: sockeye needs about 8 minutes, cook coho for about 12-15 minutes and king usually takes about 20-25 minutes. The fish will continue to cook once it is out of the oven.
Try it with you favorite side dish of veggies or salad and let me know what you think. I always love to hear your feedback, especially if it involves a new recipes to try!
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