FREE Overnight Shipping on orders over $300 ($200 in CA. Some suburbs are not included).

Coconut Garam Masala Salmon

An exotic-sounding salmon dish that’s actually a cinch to make! Recipe courtesy Chef Logan Mitchell of Cellar Door in San Diego. Serves 4.


  • 4 (4 oz) salmon fillets
  • 1 1/2 Tbsp olive oil
  • Salt and pepper to taste

For the sauce:

  • 1 can coconut milk
  • 2 Tblsp garam masala
  • 1 lemon zest and juice
  • Salt and pepper, to taste
  • Pint cherry tomatoes
  • 2 Tblsp coconut oil
  • Optional: chili flakes or fresh chile

How to Prepare:

  1. Heat olive oil in a nonstick skillet over medium-high heat.
  2. Place salmon skin in pan skin side down and cook for 2 to 3 minutes, shaking the pan and carefully lifting the salmon with a spatula to loosen it from the pan.
  3. Reduce the heat to medium, cover the pan and cook until the salmon is just barely cooked through, about 3 minutes more. The end result should be crispy skin and medium rare flesh.
  4. Meanwhile, for the sauce, cook the first four ingredients in a saucepan for a few minutes until well combined. In a separate pan, saute the halved cherry tomatoes in the coconut oil until heated through. Add tomatoes to saucepan to combine, then pour mixture over medium rare salmon.



Recent Posts

Sign up for our Newsletter