Spicy, creamy, and coconutty - this salmon recipe brings a taste of Brazil

Name: Spicy, creamy, and coconutty - this salmon recipe brings a taste of Brazil
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 6 serving(s)
Ingredients: 1 x 800g side of salmon; 1 lime juice and zest; 1 tsp. cayenne pepper; 2 tbsp. fresh coriander, finely chopped (plus extra to serve); Toasted coconut flakes, to serve; Rice, to serve; 1 olive oil; 1 onion, finely chopped; 10 g ginger, finely grated; 2 garlic, finely grated; 1 tsp. smoked paprika; 1 tsp. cumin; 1 tsp. ground coriander; 1/2 tsp. turmeric; 1 Romano pepper, finely chopped; 100 g cherry tomatoes, finely diced; 400 mL light coconut milk; juice of 1 lime

Inspired by the Brazilian fish stew moqueca, this dish is super easy to pull together.

By The GH Kitchen TeamPublished: 10 April 2026

Recipe by Sarah Akhurst

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This dish is super easy, using just one pan and one dish. It’s creamy, zingy and hearty, leaving your palate full of flavour—perfect for a show-stopping centrepiece.

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Yields:

6 serving(s)

Prep Time:

15 mins

Cook Time:

55 mins

Total Time:

1 hr 10 mins

Cal/Serv:

367

Ingredients

For the salmon

1 x 800g side of salmon
1 lime juice and zest
1 tsp. cayenne pepper
2 Tbsp. fresh coriander, finely chopped (plus extra to serve)
Toasted coconut flakes, to serve
Rice, to serve

For the sauce

1 olive oil
1 onion, finely chopped
10 g ginger, finely grated
2 garlic, finely grated
1 tsp. smoked paprika
1 tsp. cumin
1 tsp. ground coriander
1/2 tsp. turmeric
1 Romano pepper, finely chopped
100 g cherry tomatoes, finely diced
400 ml light coconut milk
juice of 1 lime

Directions

1. Step 1Line a baking tray. Remove the skin from the salmon, then mix the lime juice and zest, cayenne pepper and chopped coriander with a pinch of salt. Place the salmon on the tray and spoon over the marinade, coating both sides. Chill for 30 minutes.
2. Step 2Preheat the oven to 200°C (180°C fan), mark 6. To make the sauce, heat the oil in a frying pan and cook the onion for 5–6 minutes until soft. Add the ginger and garlic and cook for 1–2 minutes. Stir in the spices and cook for a further minute, then add the pepper and tomatoes with a pinch of salt. Cook for 4–5 minutes, until softened. Add the coconut milk and bring to a simmer. Cook for 15 minutes, or until reduced to a thick, glossy sauce. Stir in the lime juice and season. Keep warm.
3. Step 3Bake the salmon for 25 minutes, or until cooked through. Transfer to a serving plate and spoon over the sauce. Garnish with fresh coriander and toasted coconut flakes. Serve with rice and any extra sauce on the side.

GH TIPS:

Get ahead: You can prepare the sauce in advance and reheat to serve.

If you like this you'll love our sticky salmon recipe.

Per serving (without coconut flakes or rice):

Calories: 367
Protein: 27 g
Fat: 26 g
Saturates: 8 g
Carbs: 5 g
Total sugars: 4 g
Fibre: 2 g

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The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time

Recipe bySarah Akhurst

Kitchen and Homes Director

Sarah is Good Housekeeping's Kitchen and Homes Director, looking after all things food and homes for the brand. Sarah started her career in journalism, then retrained as a chef 15 years ago following a lifelong dream to work in food. Since retraining, she has worked as a private chef, assisted on tv commercials, created recipes for some of the country's leading brands and became the go-to birthday and wedding cake baker in her friends and family network. In 2025, she was shortlisted for Cookery Writer of the Year by the Guild of Food Writers

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