Jamaican Salmon with Coconut Cream Sauce Recipe

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Jamaican Salmon with Coconut Cream Sauce Recipe
Jamaican Salmon with Coconut Cream Sauce Recipe photo by Taste of Home
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Jamaican Salmon with Coconut Cream Sauce Recipe

Read Reviews
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Publisher Photo
We try to eat salmon a lot because it's so healthy, and I love thinking of new ways to make it different and delicious. It's easy, but this dazzler is my go-to meal for company. —Joni Hilton, Rocklin, California
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 4 salmon fillets (6 ounces each)
  • 3 tablespoons mayonnaise
  • 4 teaspoons Caribbean jerk seasoning
  • 1/3 cup sour cream
  • 1/4 cup cream of coconut
  • 1 teaspoon grated lime peel
  • 1/4 cup lime juice
  • 1/2 cup sweetened shredded coconut, toasted

Directions

Preheat oven to 350°. Place fillets in a greased 13x9-in. baking dish. Spread mayonnaise over fillets; sprinkle with jerk seasoning.
Bake 18-22 minutes or until fish just begins to flake easily with a fork. Meanwhile, for sauce, in a small saucepan, combine sour cream, cream of coconut, lime peel and juice; cook and stir over medium-low heat until blended.
Drizzle fillets with sauce; sprinkle with coconut. Yield: 4 servings.
Editor's Note: To toast coconut, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until golden brown, stirring occasionally.
Originally published as Jamaican Salmon with Coconut Cream Sauce in Simple & Delicious August/September 2015

Nutritional Facts

1 fillet with 3 tablespoons sauce and 2 tablespoons coconut: 497 calories, 34g fat (12g saturated fat), 102mg cholesterol, 467mg sodium, 16g carbohydrate (14g sugars, 1g fiber), 30g protein.

  • 4 salmon fillets (6 ounces each)
  • 3 tablespoons mayonnaise
  • 4 teaspoons Caribbean jerk seasoning
  • 1/3 cup sour cream
  • 1/4 cup cream of coconut
  • 1 teaspoon grated lime peel
  • 1/4 cup lime juice
  • 1/2 cup sweetened shredded coconut, toasted
  1. Preheat oven to 350°. Place fillets in a greased 13x9-in. baking dish. Spread mayonnaise over fillets; sprinkle with jerk seasoning.
  2. Bake 18-22 minutes or until fish just begins to flake easily with a fork. Meanwhile, for sauce, in a small saucepan, combine sour cream, cream of coconut, lime peel and juice; cook and stir over medium-low heat until blended.
  3. Drizzle fillets with sauce; sprinkle with coconut. Yield: 4 servings.
Editor's Note: To toast coconut, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until golden brown, stirring occasionally.
Originally published as Jamaican Salmon with Coconut Cream Sauce in Simple & Delicious August/September 2015

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Reviews forJamaican Salmon with Coconut Cream Sauce

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anselr User ID: 2011539 276321
Reviewed Oct. 15, 2017

"Really good! We grilled the salmon instead of baking it, but otherwise followed the recipe. Will definitely make again."

MY REVIEW
mumsay User ID: 7742579 256643
Reviewed Nov. 11, 2016

"This was delicious and very easy to make. It took about 35 minutes to bake. Will make again for sure!"

MY REVIEW
Chargett User ID: 7747932 255703
Reviewed Oct. 21, 2016

"OMG loooove Caribbean food!!! Love it!"

MY REVIEW
browns19fan User ID: 919833 249451
Reviewed Jun. 15, 2016

"This was fantastic! I cut the recipe in half for the two of us; other than that I followed it exactly. We liked how all of the different flavors complemented each other. We will definitely be enjoying this dish on a regular basis."

MY REVIEW
snowytrees User ID: 6711334 237972
Reviewed Nov. 23, 2015 Edited Nov. 14, 2016

"This is truly one of the most delicious things I have ever eaten.

Just before Thanksgiving, and knowing we would be eating a lot of turkey, I was looking for recipes with fish and beef, but I also wanted things that were easy to prepare. When this recipe came up in my search, I was surprised because by the title name sounded rather complicated. It's not. It's easy as pie (well, a lot easier than pie, lol) and yet it's the type of meal that makes it seem you've been slaving away for hours.
Every element of this recipe was great. One thing I'll mention, I had never used Cream of Coconut before and had a bit of trouble locating it in the grocery store. It's with the cocktail mixers. I expected the jerk seasoning to be a dry herb seasoning, but in fact the one I chose was a spread. Also, delicious. In fact, I believe this recipe would be wonderful even without the Coconut Lime sauce - but don't skip it! It really takes it to a whole new level.
Joni, I can't thank you enough for sharing this incredibly delicious (and easy to prepare!) recipe. I hope you'll share others, as well. Merry Christmas!"

MY REVIEW
ppolen User ID: 1614953 233893
Reviewed Oct. 2, 2015

"Very tasty! We're always on the lookout for a new salmon recipe, & this one will be added to the rotation. I made a few changes to lighten the sauce. Next time around, I'll be making less sauce (even though it's mighty tasty), since it made a generous amount that wasn't all eaten."

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