Paleo Coconut-Lime Salmon with Avocado Salsa
Bright, citrusy, and deeply satisfying, this skillet salmon is the kind of weeknight dinner that feels far more impressive than the effort it takes to pull together. The marinade leans on coconut aminos and full-fat coconut milk instead of soy sauce or butter, so every ingredient is genuinely grain-free and dairy-free without any substitution gymnastics. A quick 15-minute soak in that coconut-lime mixture means the fish drinks up serious flavor before it ever hits the pan, and the reserved marinade poured over during the final flip keeps things glossy and rich. Searing skin-side up first builds a gorgeous golden crust, then flipping locks in moisture while the salmon cooks through to a perfect 145°F. The avocado salsa — creamy diced avocado, red onion, cilantro, and fresh lime juice — comes together while the fish marinates, so there's almost no downtime. It's cool and bright against the warm, savory fillets, and the optional jalapeño adds just enough heat to make things interesting. This one serves four and lands on the table fast, making it an easy answer for anyone who wants clean, whole-food eating that genuinely tastes like a treat.
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Learn more →Ingredients
4 servings
For the salmon
- 4 salmon fillets (6 oz each), skin-on
- 3 tbsp coconut aminos
- 3 tbsp full-fat coconut milk
- 2 tbsp fresh lime juice (from about 1 lime)
- 1 tsp lime zest
- 1 tsp ground cumin
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp avocado oil
For the avocado salsa
- 2 ripe avocados, pitted and diced into ½-inch pieces
- ¼ cup red onion, finely diced
- ¼ cup fresh cilantro, roughly chopped
- 2 tbsp fresh lime juice (from about 1 lime)
- 1 jalapeño, seeded and finely diced (optional)
- ¼ tsp salt
Instructions
- 1
In a small bowl, whisk together the coconut aminos, coconut milk, 2 tbsp lime juice, lime zest, cumin, garlic powder, salt, and black pepper. Reserve 2 tbsp of this marinade in a separate small bowl before adding the salmon. Place the salmon fillets in a shallow dish, pour the remaining marinade over them, and turn to coat. Let marinate at room temperature for 15 minutes.
- 2
While the salmon marinates, combine the diced avocado, red onion, cilantro, 2 tbsp lime juice, jalapeño (if using), and salt in a medium bowl. Stir gently to combine, then set aside.
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