Grilled Salmon with Coconut Vanilla Sauce

Name: Grilled Salmon with Coconut Vanilla Sauce
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 3 servings
Cuisine: American
Ingredients: 1.5 lbs salmon fillets; 1 tbsp olive oil; 1 tsp smoked paprika; 1/2 tsp black pepper; salt, to taste; 1 tbsp butter; 1/4 cup green onions, sliced; 1 can (13.5 oz) coconut milk; 1 tbsp soy sauce; 1/2 tsp garlic powder; 1/2 tsp ginger powder; juice of 1/2 lime; 1 tsp honey; 1 tsp vanilla extract; cooked coconut rice, for serving; 1 tbsp fresh parsley, chopped for garnish

This grilled salmon is topped with a creamy, savory-sweet coconut vanilla sauce and served over coconut rice, delivering restaurant-quality results at home. The vanilla adds unexpected depth to the rich coconut milk base, balancing the smoky, perfectly-cooked salmon.

🌍American 🏷️Grilled salmon 🏷️Salmon 🏷️Coconut sauce 🏷️Coconut rice Vanilla

🏷️

🏷️Weeknight dinner

-0:00

jackiehartlaubonTikTok

Total

20 min

Servings

3

Difficulty

Easy

Est. Cost

$29–$48

Recipe Source

View original recipe

From TikTok · by jackiehartlaub

-0:00

jackiehartlaubonTikTok

Ingredients

1.5 lbs salmon fillets
1 tbsp olive oil
1 tsp smoked paprika
1/2 tsp black pepper
salt, to taste
1 tbsp butter
1/4 cup green onions, sliced
1 can (13.5 oz) coconut milk
1 tbsp soy sauce
1/2 tsp garlic powder
1/2 tsp ginger powder
juice of 1/2 lime
1 tsp honey
1 tsp vanilla extract
cooked coconut rice, for serving
1 tbsp fresh parsley, chopped for garnishoptional

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Instructions

1
Pat salmon fillets dry. Drizzle with olive oil and season generously with smoked paprika, black pepper, and salt.
2
Preheat your grill to high heat (around 550°F). Place the salmon on the grill and cook for 3-4 minutes per side, or until cooked through with a nice char.
3
While the salmon cooks, start the sauce. Melt butter in a skillet over medium heat. Add the sliced green onions and sauté until fragrant.
4
Pour in the coconut milk, soy sauce, garlic powder, ginger powder, lime juice, and a pinch of salt. Stir to combine.
5
Allow the sauce to simmer and thicken for a few minutes. Once thickened, reduce the heat to low.
6
Finish the sauce by stirring in the honey and vanilla extract.
7
Serve the grilled salmon over a bed of cooked coconut rice. Pour the coconut vanilla sauce over the salmon and garnish with fresh chopped parsley if desired.

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Tips & Notes

Pro tips

Pat salmon dry before grilling to promote browning and prevent sticking; oil the grill grates well.
Don't move the salmon during the first 4-5 minutes on the grill—this allows a flavorful crust to form.
Simmer the coconut vanilla sauce on low heat to prevent curdling and preserve the delicate vanilla notes.
Finish the sauce with sliced green onions just before serving for brightness and textural contrast against the rich coconut milk.

Substitutions

Coconut milk → heavy cream mixed with 1 tbsp coconut extract (lighter, less tropical)
Soy sauce → tamari or coconut aminos (soy-free option)
Smoked paprika → regular paprika or cayenne (less smoky, spicier)

Storage & make-ahead

Store leftovers in an airtight container for up to 3 days. Reheat salmon gently in a 300°F oven (do not microwave) and warm sauce separately over low heat to avoid drying out the fish.

Equipment

grill or grill pan

Common Questions

How do you know when grilled salmon is done?

Salmon is done when it reaches an internal temperature of 145°F (63°C) or when the flesh flakes easily with a fork. For 1.5-inch fillets over medium-high heat, expect 4-6 minutes per side.

Can you make the coconut vanilla sauce ahead of time?

Yes. Prepare the sauce up to 2 days ahead and refrigerate in an airtight container. Reheat gently over low heat, stirring occasionally, before serving.

What can you substitute for vanilla extract in the sauce?

Use 1/2 tsp vanilla bean paste (stronger flavor) or omit it entirely for a straight coconut-soy sauce. The dish will be less complex but still delicious.

Is this recipe easily scaled?

Yes. Scale salmon fillets and sauce ingredients proportionally. One 13.5 oz can of coconut milk makes sauce for 4 fillets; use 2 cans for 8 servings.

Can you bake instead of grilling the salmon?

Yes. Bake at 400°F (200°C) for 12-15 minutes on a lined sheet pan. Brush with olive oil and season as directed. You'll lose the grill char but retain moisture and flavor.