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I whipped up this Ginger Lime Salmon with Coconut Rice using a failsafe method for cooking moist, flavorful fish that my mom taught me years ago! An easy, delicious weeknight dinner.

Ginger Lime Salmon with Coconut Rice

I never really did much cooking until after I graduated from college. (Baking is a totally different story!) It’s not that I didn’t like cooking; it’s more that they didn’t allow Bunsen burners in the library, which is where I spent most of my time.

Ginger Lime Salmon with Coconut Rice Side Salad
Baked turkey meatballs with one bitten open.
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You can imagine that when I moved to Atlanta after graduation, I had quite the problem! So I did what any girl would do…I called my mother with the loaded question, “What can I make that is delicious, healthy and doesn’t take that much time?”

Ginger Lime Salmon with Coconut Rice

God bless her for not laughing. Instead she rambled off quick, go-to meals that I scribbled down as fast as my hand could write. I still have my notes stuffed in an old recipe box in my kitchen. Here’s a picture of one where she was teaching me how to cook fish, chicken and simple stir-frys.

Fish Cooking Instructions
Ginger Lime Salmon with Coconut Rice

She taught me that the easiest way to cook flavorful, moist fish was bake it in salad dressing. Works every time, people.

Ginger Lime Salmon with Coconut Rice

In this salmon recipe I created an easy Ginger Lime Vinaigrette and applied my mom’s failsafe fish baking method. The creamy coconut rice perfectly compliments the spicy, tart taste of the Ginger Lime Salmon.

Ginger Lime Salmon with Coconut Rice

If you double the recipe for the vinaigrette you can serve the rice and salmon with a simple side salad and you have an elegant, yet easy and balanced meal!

Ginger Lime Salmon with Coconut Rice Side Salad
5 from 2 ratings

Ginger Lime Salmon with Coconut Rice

I whipped up this Ginger Lime Salmon with Coconut Rice one night using a failsafe method for cooking moist, flavorful fish that my mom taught me years ago! Easy, delicious weeknight dinner.
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Servings: 4 people


For the Ginger Lime Vinaigrette:

  • 1/3 cup rice vinegar
  • 2 ½ tablespoons walnut oil
  • 1 tablespoon brown sugar
  • 1 tablespoon ginger peeled, grated
  • 1 lime zest
  • 2 limes juiced
  • ¼ teaspoon ground coriander
  • 2 pinches kosher salt
  • pepper to taste
  • 1 lb salmon filets skin on
  • 2 tablespoons cilantro chopped

For the Coconut Rice

  • 2 1/3 cup basmati rice
  • 14 oz Coconut milk
  • 1 cup water


  • Preheat oven to 350° (Make sure you do this before you start prepping your vinaigrette otherwise you will be waiting on your oven!)
  • Whisk together all the vinaigrette ingredients
  • Rinse salmon and pat dry. Place fillets skin side down in a baking dish that is just large enough to comfortably fit the fillets, folding any thin parts under.
  • Pour vinaigrette over fillets, cover with foil and bake for 25 minutes in the preheated oven.
  • After 25 minutes, remove foil and continue to bake until they are done to your liking. You can use a fork or you can use the knife test, which is stick a pairing knife into the center of the fillet, hold it there for a few seconds, then take it out and place the flat side against your lip. The fish is done when the knife is warm but not hot.
  • Note: I like thick fillets of fish (at least 1 inch thick in the center), if you buy thin fillets then you should cook covered for 10 minutes before removing the foil.

For the Coconut Rice

  • After you put your salmon in the oven, combine all the Coconut Rice ingredients together in a medium saucepan. Bring to a boil over medium-high heat; then reduce heat to low and simmer until all liquids have been absorbed; about 30-45 minutes. Taste your rice and make sure it is done. Add more water if necessary.


Calories: 660kcal | Carbohydrates: 93g | Protein: 30g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 5g | Cholesterol: 62mg | Sodium: 254mg | Potassium: 729mg | Fiber: 2g | Sugar: 4g | Vitamin A: 76IU | Vitamin C: 10mg | Calcium: 62mg | Iron: 2mg
Course: Dinner
Cuisine: American
Calories: 660
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Hi, I’m Chef Lindsey!

I am the baker, recipe developer, writer, and photographer behind Chef Lindsey Farr. I believe in delicious homemade food and the power of dessert!

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Recipe Rating


  1. This looks so so good! Everything on that plate looks scrumptious. I’m so hungry now (and I just downed a bowl of fried rice)…. Ahhh, yum! Pinned!

  2. Yum! I love salmon. Loved this pic when I saw it on your IG. How sweet of your mom to show you the ropes of her dish. When I was living out of town and on my own for the first time, I used to call my mom to get directions over the phone for recipes. You know that I don’t like her cooking, but at least I was able to get basic methods to make whatever and tweak it to my taste.

    1. That is exactly what I did! I probably called her 6 times for her bran muffin recipe in 2007. Surprisingly she never asked me, “Didn’t you write it down the last 5 times I gave it to you?”

  3. I LOVE LOVE LOVE the new site design Lindsey! CONGRATULATIONS! Darling, it looks fabulous! {{Hugs!}}

  4. Sounds very delicious. Never made fish with ginger, will definitely have to try this one too.

  5. I love ginger vinaigrettes, I’m sure it complements the salmon wonderfully. Thanks for sharing your Mom’s technique!