This easy dish is perfect served with steamed rice and lime wedges.


2tbsp lime juice

1tsp grated lime rind

60ml coconut milk

1tbsp sesame oil

1tsp brown sugar

1tbsp fish sauce

75g shredded coconut

6 salmon fillets, skin on


  1. Preheat oven to 240°C and mix together the sugar, lime juice and rind, coconut milk, sugar and fish sauce in a small bowl.
  2. Place a large oven tray in the oven to preheat. Brush salmon with the sesame oil and put salmon on the hot tray skin side down. Cook for five minutes before turning over and topping with the coconut. Season with salt and cook for another two or three minutes until coconut is golden.

Serves 4-6