Ginataang Salmon (Filipino Salmon in Coconut Milk)

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Comment below if you’ve ever had Filipino food!

To be honest this dish is my first venture into it. I was invited for a YouTube collaboration (btw subscribe to my channel if you haven’t already and hit the bell button to get notifications when my video recipes go live!) with some very talented YouTube cooks and friends to prepare a Filipino dish, and I was totally in! When I was researching what to make, there were plenty of delicious options, however, I was totally driven to this fantastic dish! I was sold at the coconut sauce and salmon!

It was such an awesome experience to make this dish, and the finished product totally impressed me! I’d love to make more Filipino food for sure! As I give more details in my 5 Tips To Make Cooking Fun! free guide, trying a new cuisine is an excellent way to get inspired and get you motivated to get cooking! If you’re bored of the regular menu plan, then take out your map and find a region where you’ve never tried food from, and do some research! I’m sure you’ll find something that looks super mouthwatering for you, and you’ll open your eyes to a whole new culinary world! Be sure to sign up to my newsletter to receive your free guide so you can learn about all my motivational cooking tips, and you’ll get a one-month cooking challenge, that involves exploring a new cuisine! Tag me on tag me on Instagram so I can see what unknown cuisine you tried out and I’ll shout out your wonderful creation! Let’s get cooking!

Ingredients for This Salmon Filipino Recipe

Let’s see the ingredients that are needed for our Filipino salmon! Check out the bottom of this post for the FULL PRINTABLE RECIPE CARD for all ingredients and their quantities! You can save the recipe for later, and the recipe card will help you scale the recipe based on how many portions you want to make - all ingredient quantities are automatically adjusted for you!

• Salmon: I used skin-on, wild-caught, Pacific salmon. You’ll have a better quality and tastier fish if you use wild-caught fish instead of farmed.
• Onions: Chopped.
• Green chilies: Finely chopped.
• Garlic: Minced.
• Coconut milk: I used full-fat coconut milk. You could use low-fat coconut milk, but you won’t get the same flavor and texture as you do with full fat.
• Squash: You can use your favourite squash. I’m using butternut squash, but other options include
• Fish sauce: You can use vinegar if you don’t have fish sauce, but I like the flavor that comes from fish sauce. You only need a little bit.
• Apple cider vinegar
• Eggplant: Adds a little bit more body to our dish, and it’s cooked with our butternut squash.
• Spinach: You can use any leafy green you’d like, but I went for spinach here. It’ll be added at the end with the coconut sauce.
• Olive oil: To cook the veggies and the salmon.
• Salt and pepper:To taste!

How to Make This Easy Ginataang Salmon Recipe

Heat 1 Tbsp of olive oil on medium heat and once hot, add the diced squash and eggplant. Toss well to coat in oil and season with salt and pepper.

Cook the veggies until they have a light sear and have become soft. To help speed up the process, you can add a splash of water and cover the pan with a lid to let the steam cook the veggies.

Set the veggies aside to serve later.

In the same pan, add 1 tsp olive oil. Once hot, add the chopped onions, garlic and chillies. Saute the onions until they have softened.

Add the coconut milk, fish sauce and vinegar. Mix well and bring to a simmer. Reduce the sauce until it has thickened slightly and season with salt to taste.

Once the sauce has thickened, add spinach and cook until the spinach has wilted.

While the sauce is cooking, prepare the salmon by using a sharp knife and descaling the skin side of the salmon.Then cut 2-3 slits on the skin side, about 1/2 inch deep with a sharp knife.

Heat a non stick pan and once hot add 2 Tbsp of the olive oil. Season the salmon on each side with salt and then add to the pan skin side down.

Cook the salmon skin side down 90% of the time, you can see colour change along the side of the fillet.

When the skin has a light golden brown colour and is crispy and the fish is done cooking about 80-90% all the way, flip the fish carefully and cook the top side of the fish for 30 seconds to a minute. Then flip the fish back on the skin side, turn off the heat and leave the fish on the pan while you finish preparing the rest of the dish.

To serve, add a bed of rice on a plate, top with salmon, skin side up. Scatter the veggies around the plate and then finish with a few spoonfuls of sauce. Enjoy!

Tips for a Fantastic Filipino Coconut Salmon

• Taste and adjust seasoning of the veggies and sauce frequently.
• Add a splash of water to cook veggies in steam and speed up the cooking process.
• A sharp knife is needed to effectively descale the salmon and cut through the skin to make the slits.
• Cook the salmon skin side down 90% of the time for a great crispy skin and flavorful salmon.

Loved This Salmon Curry? Try Out These Salmon Recipes!

• Oven Baked Salmon with Lemon & Herbs
• Salmon Coconut Curry
• Tandoori Grilled Salmon
• Easy Oven-Baked Salmon with Green Beans & Rice