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.