Indulge in a Flavorful Fusion: Maple Coconut Seared Salmon

Get ready to elevate your dinner game with a dish that marries the rich flavors of maple and coconut with the succulent taste of seared salmon. Introducing Maple Coconut Seared Salmon – a culinary masterpiece that’s sure to tantalize your taste buds and leave you craving more.

Imagine this: perfectly seasoned salmon fillets, seared to golden perfection in coconut oil, creating a crispy outer layer that gives way to tender, flaky fish with each forkful. The addition of Hot Under The Kilt Acadian Cajun seasoning adds a spicy kick that dances on your palate, awakening your senses and leaving you craving another bite.

But the real star of this dish? The luscious coconut maple sauce that envelops the salmon in a blanket of creamy sweetness. Picture minced onions and fiery red chilis sautéed to perfection, mingling with minced garlic and ginger to create a fragrant base for the sauce. Then, pour in velvety coconut milk, drizzle in rich maple syrup, and squeeze in a hint of fresh lime juice for a burst of citrusy goodness.

As the sauce simmers, the flavors meld together, creating a symphony of taste that’s both comforting and indulgent. And when you nestle the seared salmon back into the pan, allowing it to soak up all that deliciousness, you know you’re in for a culinary delight like no other.

So whether you’re hosting a dinner party or simply treating yourself to a gourmet meal at home, Maple Coconut Seared Salmon is guaranteed to impress. Serve it up with a side of steamed vegetables or fluffy rice, and prepare to savor every mouthful. Get ready to embark on a flavor-filled journey that’s sure to leave you craving seconds.

A very generous thank you to Nova Scotia Loyal for sponsoring this recipe. It is an honour to work with brands that align with our values and make it possible for us to share these recipes with you.

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Maple Coconut Seared Salmon

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5 from 1 review

  • Author: The Kilted Chef
  • Yield: Serves 2


Units Scale
  • 2 tbsp coconut oil, divided
  • 2 salmon fillets
  • 1/2 tsp salt
  • 1 tsp Hot Under The Kilt Acadian Cajun seasoning
  • 1/2 cup minced onion
  • 2 red chillis
  • 2 cloves of minced garlic
  • 1 tbsp minced ginger
  • 14 ounces full fat coconut milk
  • 1/4 cup maple syrup
  • 1 tbsp fresh lime juice





  1. Heat 1 tbsp olive oil over medium high heat. Season the salmon fillets with the salt and HUTK.
  2. Place the salmon in the skillet skin side up and sear until golden, about 4 minutes. Turn and cook the other side, about 2 minutes, remove to a plate and set aside.
  3. Reduce the heat to medium and add the remaining coconut oil onion and chillis, cook until the onion begins to soften, add the garlic and ginger and cook for a few minutes longer.
  4. Add the coconut milk, maple and lime juice, stir to combine, add the salmon and heat through.
  5. Serve with an additional squeeze of lemon juice.
  • Category: entrees, fish, recipes