Coco-Lime Salmon Packets
4
30 minutes
25 minutes
Southeast Asian
Seafood
I created this recipe for a catering event in 2005. It was just for fun, but then it became a frequently requested entree. You'd never imagine just how easy it is to make this recipe. What's more? Not a lot of dishes to wash!
Flaky salmon is steamed in foil or banana leaf packets with coconut cream, lime juice, garlic, and a splash of fish sauce—locking in moisture and creating a bold Southeast Asian flavor. These easy, no-mess parcels are perfect for weeknight dinners and feel like something special straight from a chef's kitchen.
Ingredients
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- 4 salmon steaks or filets
- 1 can Savoy coconut cream, well shaken
- 1 tablespoon sugar
- 1 medium lime, zested and juiced
- 1 ½ tablespoons fish sauce
- 1-inch piece ginger, peeled and thinly sliced
- 1 bunch cilantro, washed and cut into 3-inch pieces
- 4 banana leaves (freshed or thawed, if frozen)
Buy This Recipe Kit! Get all the ingredients and recipe instructions to make at home. Pay online, pick up in-store.
- Coco-Lime Salmon Packets Recipe Kit
Directions
Preheat oven to 400°F.
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Wash and pat dry the salmon steaks.
In a bowl, mix the coconut cream, lime juice, lime zest, fish sauce, and sugar. Place the salmon steaks in the mixture and let soak for 10 minutes.
Wash and dry the banana leaves, then lay them flat to assemble the packets.
Assemble each packet: Place two slices of ginger in the center of a banana leaf. Lay one salmon steak (skin side down) on top. Add two more slices of ginger on top of the salmon. Spoon 1 tablespoon of the coconut marinade over the fish. Top with 2–3 pieces of cilantro.
Fold up the banana leaf to enclose the salmon. Secure with twine or toothpicks. Repeat with remaining salmon.
Place the packets in a baking dish or rimmed baking sheet. Bake for 15–23 minutes, or until the salmon is cooked through.