AIP Friendly Tarragon Coconut Cream Salmon
Eating well on the Autoimmune Protocol can feel like a constant game of label-reading and substitution, but this salmon dish is the kind of recipe that makes the whole approach feel genuinely luxurious rather than limiting. Skin-on fillets are seared in coconut oil until the skin turns golden and crisp, then nestled into a silky sauce built from full-fat coconut milk, bone broth, shallots, and garlic — every single ingredient pulling its weight. Fresh tarragon is the real star here, stirred in off the heat so its delicate, anise-like brightness stays vivid and doesn't cook away. A splash of apple cider vinegar and fresh lemon juice cut through the richness of the coconut cream just enough to keep the sauce tasting alive and balanced. Ground turmeric and ginger add gentle warmth and a gorgeous golden hue without leaning on any nightshade-based spices that would otherwise be off the table. The whole thing comes together in one skillet, which means less cleanup and more time actually enjoying dinner. Serves four, so it's just as good for a quiet weeknight as it is for impressing someone who has no idea they're eating anything "restricted."
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Learn more →Ingredients
4 servings
- 4 salmon fillets (about 6 oz each), skin-on
- ½ tsp fine sea salt
- ¼ tsp ground turmeric
- 1 tbsp coconut oil
For the sauce
- 3 cloves garlic, thinly sliced
- 2 shallots, finely minced
- ½ cup bone broth (homemade or aip-compliant brand)
- 1 can (13.5 oz) full-fat coconut milk
- 1 tbsp apple cider vinegar
- 3 tbsp fresh tarragon leaves, roughly chopped
- ¼ tsp ground ginger
- ¼ tsp fine sea salt
- 1 tbsp fresh lemon juice
For serving
- 1 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Pat the salmon fillets dry with paper towels. In a small bowl, stir together the 1/2 tsp salt and turmeric, then sprinkle evenly over both sides of each fillet.
- 2
Heat the coconut oil in a 12-inch skillet over medium-high heat until shimmering. Add the salmon fillets skin-side down and cook undisturbed for 4 minutes, until the skin is golden and crisp and the flesh has turned opaque about halfway up the sides. Flip and cook for 2–3 minutes more, until the salmon reaches 145°F (63°C) on an instant-read thermometer at the thickest part. Transfer to a plate and tent loosely with foil.
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