Jamaican Salmon with Coconut Cream Sauce
Total TimePrep/Total Time: 30 min.
- 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 zest
- 1/4 cup lime juice
- 1/2 cup sweetened shredded coconut, toasted
- Preheat oven to 350°. Place fillets in a greased 13x9-in. baking dish. Spread mayonnaise over fillets; sprinkle with jerk seasoning.
- Bake until fish just begins to flake easily with a fork, 18-22 minutes. Meanwhile, for sauce, in a small saucepan, combine sour cream, cream of coconut, lime zest and juice; cook and stir over medium-low heat until blended.
- Drizzle fillets with sauce; sprinkle with coconut.
Editor's NoteTo 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.
Nutrition Facts1 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.
Feb 9, 2018
Fantastic! I used unsweetened coconut flakes instead of sweetened. Low in carbs and delicious!
Jan 29, 2018
I'd even give this a 6 if I could. It was that good. Wasn't sure how the coconut flavors would turn out but it was soooo good. I served the sauce and the toasted coconut on the side so everyone could add the amount they liked. The coconut sauce is on the sweet side but no complaints here!!
Oct 15, 2017
Really good! We grilled the salmon instead of baking it, but otherwise followed the recipe. Will definitely make again.
Nov 11, 2016
This was delicious and very easy to make. It took about 35 minutes to bake. Will make again for sure!
Oct 21, 2016
OMG loooove Caribbean food!!! Love it!
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.One other change: our fillets were close to 8 ounces each, and I baked them for just over 15 minutes.
Nov 23, 2015
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!
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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