Ginataang Salmon is worth making when you want something fast that still tastes like you put real effort into it. Searing the salmon first keeps it from falling apart, and the coconut milk sauce gets its flavor from actual garlic, ginger, and fish sauce, not a shortcut packet.
It comes together in about 20 minutes, and the sauce is exactly the kind you want spooned over hot rice. If coconut-based Filipino dishes are your thing, you might also like this spicy pork with coconut milk. Simple, rich, and weeknight-friendly.
Save This Recipe 💌
We'll email this post to you, so you can come back to it later!
Jump to:
What Is Ginataang Salmon?
Ginataang salmon is salmon cooked in coconut milk with garlic, onion, ginger, and usually some kind of chili or greens. If you already cook with coconut milk, this one will feel very doable.
What I like about salmon here is that it gives you a richer sauce without much work. It cooks fast, stays tender, and makes this feel a little more substantial than some lighter fish do.
And no, this is not a curry. The sauce is simpler than that. Creamy, savory, gingery, and exactly the kind of thing you want over rice.
Why You'll Love This
This version works because the salmon gets a quick sear first, so it holds together better once it goes back into the sauce. That one step makes a real difference.
I also like using full-fat coconut milk and fish sauce. After making it both ways, the broth tastes rounder and more complete with it, especially when you want the sauce to carry the whole dish.
The greens go in last so they stay bright and don’t get overcooked. Small thing, but it keeps the whole pan looking and tasting fresher.
Ingredients
Here's what you'll need:
- Salmon fillets - three fillets, skin-on or skinless, both work. If yours are frozen, thaw them fully and pat dry before cooking.
- Coconut milk - full-fat, always. Low-fat gives you a thin, watery sauce. Not what we're going for.
- Aromatics - garlic, onion, and ginger. Don't skip the ginger. It's what gives this dish that warm, slightly floral backbone.
- Fish sauce - start with one teaspoon, add more at the end if it needs it.
- Chili - one whole chili for gentle heat, or more if you want it spicy. You can also slice it for more heat throughout the sauce.
- Greens - bok choy or spinach. Both work well. Use as much as you like.
See recipe card for quantities.
How To Make Ginataang Salmon
- Sear the salmon first. Pat the salmon dry, then season it with salt and black pepper. Sear it for about 2 minutes per side, just until you get a little color. You are not trying to cook it through yet. This step is mostly for flavor and texture.
- Cook the aromatics and build the sauce. In the same pan, cook the garlic, onion, and ginger until softened and fragrant. Pour in the coconut milk, then stir in the fish sauce. Let it come to a gentle simmer. Keep the heat moderate here. If the coconut milk boils too hard, the sauce can look a little split.
- Simmer the salmon. Add the salmon back to the pan and spoon some sauce over the top. Add the chili and let everything simmer gently until the fish is cooked through. This usually takes about 4 to 5 minutes, depending on thickness.
- Add the greens last. Tuck in the bok choy or spinach right at the end. Cover for a minute, just until wilted. Taste the sauce before serving. Add a little more fish sauce if it needs it.
Variations
- Make it spicier - Slice the chili or add one more.
- Make it milder - Leave the chili out completely.
- Swap the fish - This also works with bangus, tilapia, or another firm white fish, but salmon gives you the richest result.
- Add vegetables - Eggplant and long green peppers both work well here. Add eggplant earlier so it has time to soften.
What To Serve With Ginataang Salmon
Hot white rice is the main answer. The sauce is too good not to.
If you want a vegetable on the side, ginisang ampalaya with shrimp is a good contrast because the slight bitterness cuts through the richness.
For something cold and simple, Korean cucumber salad works surprisingly well too.
Storing and Reheating
Leftovers keep well in the fridge for up to 3 days.
Reheat it gently over low heat so the sauce stays smooth. If it thickens too much in the fridge, add a small splash of water before warming it up.
I also think this tastes even better the next day. The sauce settles in, and the salmon picks up more of that ginger and coconut flavor.
Rose's Top Tips
- Use the amount of coconut milk that matches how you want the sauce to eat. Use about ¾ cup if you want it thicker and richer. Use closer to 1 cup if you want more sauce for rice.
- Do not overcook the salmon. Salmon goes from tender to dry fast. Once it flakes easily, it is done.
- Keep the simmer gentle. A hard boil is not helping you here. Lower heat gives you a smoother sauce and better salmon.
- Taste at the end, not just the beginning. The fish sauce settles in as the sauce cooks. Final adjustment matters.
Recipe FAQs
Yes. Just thaw it completely first and pat it very dry before searing. Wet salmon won't get any color in the pan and tends to steam instead of sear. Once it's dry, it behaves the same as fresh.
You can, but the sauce will be thicker and richer. If you use coconut cream, start with ¾ cup and thin it out with a splash of water if needed. It won't hurt the flavor at all.
The heat got too high. Coconut milk breaks when it boils too hard or too long. Keep it at a gentle simmer, not a rolling boil, and it stays smooth. If it does split, lower the heat immediately and stir in a tablespoon of water. It usually comes back together.
Soy sauce works in a pinch. Use the same amount, taste as you go. The flavor is slightly different but the dish is still good. If you don't have either, a small pinch of extra salt and a tiny squeeze of lime at the end gets you close.
Yes, and it actually gets better overnight. Store it in an airtight container in the fridge and reheat gently on the stovetop. The salmon will be softer the next day but the flavor is even more developed. Great for meal prep.
Bangus (milkfish), tilapia, or any firm white fish all work well. Shrimp is also great in this sauce — just reduce the cooking time significantly since shrimp cooks in 2 to 3 minutes. Avoid delicate fish like sole or flounder, which tend to fall apart in the broth.
More Filipino Recipes to Try
Did you try this recipe?
Share how it turned out in the comment box below, and if you loved it, share it on Facebook, Pinterest & Instagram.
Thank you!
Ginataang Salmon (Salmon in Creamy Coconut Milk)
Equipment
- Large skillet or sauté pan
- Tongs or fish turner
- Knife
- Cutting board
- measuring cups and spoons
Ingredients
- 3 pieces salmon fillets
- 1 tablespoon oil
- 4 cloves garlic chopped
- 1 small onion chopped
- 1 thumb-size ginger julienned or thinly sliced
- 1 cup full-fat coconut milk
- 2 teaspoon fish sauce plus more to taste
- 2 whole red chili optional
- 2 to 3 baby bok choy halved, or 2 cups spinach
- Salt and pepper to taste
Instructions
- Pat the salmon fillets dry and season both sides with salt and black pepper.3 pieces salmon fillets, Salt and pepper
- Heat the oil in a large skillet over medium-high heat. Sear the salmon for about 2 minutes per side, just until lightly browned. Remove and set aside.1 tablespoon oil, 3 pieces salmon fillets
- In the same pan, lower the heat to medium. Add the garlic and onion, then cook for 2 to 3 minutes until softened. Add the ginger and cook for 1 more minute.4 cloves garlic, 1 small onion, 1 thumb-size ginger
- Pour in the coconut milk. Stir in the fish sauce. Bring to a gentle simmer.1 cup full-fat coconut milk, 2 teaspoon fish sauce
- Return the salmon to the pan. Add the chili, if using. Spoon some sauce over the salmon and simmer gently for 4 to 5 minutes, or until the salmon is cooked through.2 whole red chili
- Add the bok choy or spinach during the last 1 to 2 minutes of cooking. Cover just until wilted.2 to 3 baby bok choy
- Taste the sauce and adjust with more fish sauce if needed. Serve hot with rice.
Save This Recipe 💌
We'll email this post to you, so you can come back to it later!
Notes
- Use full-fat coconut milk for the best texture.
- Do not boil the sauce too hard or the coconut milk may separate.
- Searing the salmon first helps it hold its shape in the sauce.
- Use ¾ cup coconut milk for a thicker sauce or 1 cup for more sauce to spoon over rice.
- Bok choy and spinach both work well here.
- For more heat, slice the chili instead of leaving it whole.
