Whole30 + Keto Coconut Tahini Salmon Recipe + Video – simple + healthy salmon topped with a creamy 3 ingredient sauce. Paleo, gluten free, grain free, dairy free, sugar free, clean eating, real food.

Salmon + asparagus with a white creamy coconut tahini sauce on a white plate and background

The sauce on this salmon is so good, you’re going to want to drink it.

Whole30 + keto coconut tahini salmon is about to be your new favorite dinner. Bonus? It’s ready in 15 minutes!

Salmon + asparagus with a white creamy coconut tahini sauce on a white plate and background

I cook up my wild caught salmon (that I get from ButcherBox, and highly recommend!) in the cast iron skillet to get the skin crispy and delicious.

Crispy skin salmon is the best way to go.

steps to making coconut tahini sauce

The real star of this dinner is the coconut tahini sauce. I found it one day when I was eating some cold, leftover salmon and wanted a yummy sauce to jazz it up. Grabbed what I had in my fridge: some canned coconut milk, tahini, lemon zest + lemon juice. Added a pinch of salt, and the most lucious, silky, tropical sauce was made.

The best part is you don’t even need to heat it up! Just drizzle it room temperature over your warm salmon.

spoon drizzling Salmon + asparagus with a white creamy coconut tahini sauce on a white plate and background

The sauce not only adds tons of flavor, but also a great source of healthy fat. Perfect for keto, and to curb your hunger when doing a whole30.

I love serving this with some roasted asparagus + cauliflower rice. I can have this whole dinner cooked and ready to eat in 15 minutes!

Watch Recipe Video Demo (3:56 mins)



Whole30 + Keto Coconut Tahini Salmon

  • Author: Natalie
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 minutes
  • Yield: 4 1x



(4) 6-ounce wild salmon filets (I get my wild salmon from ButcherBox, which I highly recommend!)

1 teaspoon salt + pepper

1 tablespoon coconut oil

Coconut Tahini Sauce

1/4 cup organic tahini

1/4 cup organic coconut milk in a can

zest from 1 lemon

juice from half a lemon (about 1 tablespoon)

1/2 teaspoon salt


Preheat your cast iron skillet over medium heat.

Pat the salmon filets dry with a paper towel. Season with salt + pepper.

In a small bowl, combine the tahini, coconut milk, lemon juice, lemon zest + salt. Stir to combine.

When the skillet is warm, add the coconut oil and sear the salmon skin side DOWN for 5 minutes. Do not move the salmon around so the skin gets crispy.

Flip the salmon, and cook for 1 or 2 more minutes until the salmon has an internal temperature of 120ºF. Remove the salmon and rest it for 2 minutes skin side UP so the skin stays crispy.

To serve, top each salmon with 2 tablespoons of the coconut tahini sauce. Serve warm. I love it with some roasted asparagus and cauliflower rice.

Leftovers will keep in an airtight container for at least 5 days.

Whole30 + Keto Coconut Tahini Salmon FAQ’s

Q. What does tahini taste like? Can you describe it?

A. Tahini is ground up sesame seeds. So basically a sesame seed version of peanut butter. So delicious! It is what is used in hummus along with garbanzo beans!

Q. Can I cook the salmon on a sheet pan instead of a skillet?

A. Yes! Put the filets on a rimmed baking sheet. Put into a cold oven. Turn the oven on to 400ºF and cook for 20 minutes. Will turn out perfect every time!

Q. Is the sauce heavy on coconut flavor?

A. Yes! If you’re a coconut lover, this is the sauce for you!

Q. Can I use almond milk instead of coconut milk?

A. Maybe? It might be too thin. Even better would be my cashew cream!

Q. Can I use this sauce on other types of fish?

A. Of course! Would be delicious on all seafood, and even chicken or pork!

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