Salmon Moqueca

Notes: Leaving the skin on makes salmon easier to cook; lift from skin to eat.

Yield: Makes 3 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 671
  • Calories from fat: 48%
  • Protein: 37g
  • Fat: 36g
  • Saturated fat: 17g
  • Carbohydrate: 49g
  • Fiber: 1.1g
  • Sodium: 145mg
  • Cholesterol: 113mg


  • 1 pound salmon fillet with skin
  • 2 teaspoons butter or olive oil
  • 1 clove garlic, chopped
  • 1/4 cup chopped green onions
  • 1/4 cup chopped tomato
  • 1 teaspoon paprika
  • 1/2 cup canned coconut milk
  • 1/2 cup sour cream
  • 3 tablespoons chopped fresh cilantro
  • 3 cups hot cooked rice
  • Salt and pepper


  1. 1. Rinse salmon; pat dry. In a 10- to 11-inch frying pan over high heat, melt butter. Lay salmon, flesh down, in pan and brown lightly, about 2 minutes. Turn over with a wide spatula and brown skin lightly, about 2 minutes. Lift fish out and set on a plate.
  2. 2. To pan add garlic, onions, and tomato. Stir until juices evaporate, about 2 minutes. Add paprika; stir. Add coconut milk; mix well. Set fish, skin down, in sauce. Cover pan and simmer over medium heat until salmon is opaque but still moist-looking in center of thickest part (cut to test), 5 to 7 minutes, stirring sauce around fish occasionally.
  3. 3. With spatula, transfer fish to a platter; keep warm. Add sour cream to pan and stir over high heat until sauce is boiling. Stir in 2 tablespoons cilantro and pour sauce over fish. Sprinkle with remaining cilantro. Serve fish and sauce over rice. Season to taste with salt and pepper.
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