Coconut-Dill Salmon With Green Beans and Corn
Updated Oct. 11, 2023
- Total Time
- 40 minutes
- Prep Time
- 10 minutes
- Cook Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 to 8 servings
- 1(2-pound) salmon fillet (skin on or off)
- 2tablespoons plus 1 teaspoon olive oil
- Coarse kosher salt (such as Morton) and black pepper
- 1cup unsweetened coconut cream or coconut milk
- 2tablespoons dark brown sugar
- 1tablespoon sherry vinegar
- 1teaspoon Dijon mustard
- 1lemon
- 1cup chopped fresh dill
- 8ounces green beans, trimmed and halved crosswise
- 1cup fresh corn kernels (from 1 to 2 ears corn)
- 1pint cherry tomatoes, lightly crushed open or sliced into halves
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
421 calories; 30 grams fat; 13 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 5 grams polyunsaturated fat; 14 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 26 grams protein; 591 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Heat an outdoor grill to high (see Tip). Pat the fish dry with paper towels and place on a large strip of heavy-duty aluminum foil (or 2 stacked sheets of regular foil) on a sheet pan. Drizzle with 1 tablespoon oil and sprinkle lightly with salt.
- Step 2
In a small bowl, combine the coconut cream, brown sugar, vinegar, mustard, 1 tablespoon oil, 1 teaspoon salt and ½ teaspoon pepper. Zest the lemon right into the bowl and squeeze in 2 tablespoons juice. Stir in ½ cup dill. Pour half of the dressing over the fish and set the other half aside. Wrap the fish in the foil by turning up the sides and crimping them together to form a packet. Use another strip of foil if necessary to make a tight seal.
- Step 3
On another large strip of foil, toss the green beans with the remaining teaspoon of oil and a pinch each of salt and pepper. Wrap the beans in the foil to form a packet.
- Step 4
Place both the salmon and green bean packets on the grill and cover if using a gas grill. Grill until the green beans and salmon are cooked through, about 10 minutes. To test the fish for doneness, remove the packet from heat, cut a slit in the top with a knife and slide the knife into the fish. It should be tender. Using two tongs or wearing oven mitts, carefully transfer the fish packet to a large serving platter and open the top.
- Step 5
Open the green bean packet, transfer the beans to a large bowl and add the corn, tomatoes, remaining ½ cup dill, half of the reserved dressing and a pinch of salt. Toss to coat.
- Step 6
To serve, top the fish with some of the vegetables and remaining dressing. Serve immediately with the remaining vegetables and dressing or refrigerate until ready to serve.
Tip
- Alternatively, cook the fish and green beans in a 450-degree oven. Place the packets on a baking sheet and cook for 13 to 15 minutes.
Private Notes
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Cooking Notes
michelle
This was very good. I’ve been tired of salmon lately but this recipe really jazzed it up. A can of coconut cream is 14 oz so I just about doubled up the other ingredients in the sauce. Used balsamic vinegar instead of sherry vinegar. I didn’t grill but cooked it in the oven in the foil pack. I used frozen green beans bc that’s all I had. This is an easy weeknight meal, but I’ll keep it in my back pocket for a special meal for guests.
Shira K
This is a great recipe - easy, summery, and delicious! For those who don't have a grill, cook the salmon in the oven in the foil packet at 425 until a probe registers 125 degrees (F), and cook the green beans on a regular baking sheet at 425 for 10 minutes. We left the tomatoes and corn raw, but mixed them with the hot green beans so that they could be warmed through. Will definitely make this again!
Firatsf
The recipe has many issues if cooked in the oven. The filet in the picture is on the thick side. Mine measured about 1/2 “. I brought it to room temp and cooked it about 8 minutes at 425. Perfect! However, the green beans turned out massively undercooked. I would blanch them and the corn next time and save the foil. Also, the dressing was bland. I swapped lime for lemon, cilantro for dill, and added a thinly sliced Serrano to punch up the flavor.
Jon
In the summer we eat fresh corn either raw from the cob or blanched for about 10 seconds. It really doesn't need to be cooked and it's delicious!
Shelli
No grill, so used toaster oven at 450* - excellent results!
Liz
Aaron, good fresh corn doesn't need to be cooked. Give it a try! But you could cook it if you want.
brianr
Update my previous note: in addition to cooking the corn, I’m cooking the tomatoes. To me, the photo shows all veg cooked. I think that step is missing from the recipe.
Geneva
DELICIOUS! Tastes like pure summer
sasmatas
I only had a 5oz box of coconut milk and I’m that was just fine. Cut the sugar by 1/4. Doubled the Dijon.
djm
Sans beans, sans tomatoes, sans grill, sans almost everything — and it still turned out awesome! I poached the salmon in the coconut dressing in a foil packet in the oven for 25 minutes and luckily, I did have corn, which I heated up and mixed with some of the remaining dressing. Served it up over saffron rice I had left over. Yum!
KT
I have used this with mahi-mahi instead of salmon…very tasty
Sharon Nation
I had to bake it in the oven longer than 15 minutes but it was SO delicious! Next time we’ll try it on the grill.
Tripletree
There are so many things to LOVE about this recipe! First: it is perfectly tuned to using in-season produce (at least here in the northeast). I had all of the vegetables on hand -- they were fresh from the garden. The flavors were interesting, complex, and super delicious. The only thing I would change is to oil the foil that I placed the salmon in ahead of time -- the salmon skin stuck, but that didn't stop me from prying it off. So, so good!!
rebecca
This was not to my taste at all. The dill, coconut and lemon didn’t complement the salmon together, although any of the three would have been nice alone. We ate it, but as we continued I enjoyed it less and less. Simple grilled salmon w fresh steamed green beans would have been a better use of precious summer ingredients.
jen
This was so good. I added the tomatoes to the green bean packet and grilled the corn and cut the kernels off the cob and added them to the veggies at the end. Served over coconut sticky rice.
Truthbird
Aluminum is extremely neurotoxic. We should never use aluminum foil in cooking.
Light summer meal w/ garden veg
Double the sauce to use a whole can of coconut milk
Marlene
This was delicious - my only counsel is that the way it's written it only serves 4. Preparing it for 8 translates to 3 oz of salmon, 1 oz of green beans per person - a dreadfully impoverished serving.
suz
Did this in the oven. The beans were underdone which let the recipe down. Next time I will steam the beans. I think the result may elevate this to five stars.
Amanda
Delicious! Made with coconut cream, subbed lime for lemon, used half the brown sugar. Cooked in the oven for 13, then took out the salmon and left the green beans in for another 3-4 min or so. Next time might try a quick sauté of the tomatoes. This one is definitely going in the rotation!
Suzi
I used my air fryer instead of the grill (but still made foil packets) and as I didn’t have dill I used a combo of parsley and cilantro. I also added a Fresno chili to the dressing which gave it a good punch of flavor and heat.
delicious
Salmon is hit or miss for me and this was a hit! A lovely summer meal that the children and adults all loved. We used our Big Green egg and it worked well! !
Dia Sherman
I love all of the components of this dish so was very disappointed and surprised that it almost completely lacked flavor. It needs a much punchier sauce.
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