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Salmon with Coconut-Saffron Sauce

Salmon with Coconut-Saffron Sauce

Erica Dinho
5 from 53 votes
Servings 4


  • 2 lb salmon fillets
  • Olive oil
  • Salt and pepper
  • ½ teaspoon groun cumin
  • 1 tablespoon butter
  • ¼ cup chopped onion
  • 1 garlic clove finely chopped
  • 1 chicken or vegetable bouillon tablet
  • 2 cups coconut milk
  • ½ cup heavy cream
  • Large pinch saffron


  • Preheat the oven to 400° F.
  • Place the salmon fillets in a large baking dish. Drizzle olive oil and season each fillet with cumin, salt and pepper.
  • Place the baking dish in the oven and bake for 15 to 20 minutes or until the salmon is cooked through.
  • While the fish is cooking make the sauce:In a medium saucepan melt the butter.
  • Add the onions and cook for 3 minutes, stirring often. Add the garlic and cook for 1 more minute.
  • Add the coconut milk, heavy cream, saffron and chicken bouillon.Bring to a boil, then reduce the heat to low and let it simmer for about 10 minutes stirring occasionally.
  • Spoon sauce over the salmon fillets and serve warm.
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