“This is a great recipe for an outdoor party- even non-seafood lovers enjoy the mild flavor of the salmon--the taste will send you to the tropics in your own backyard!”
2hrs 30mins

Ingredients Nutrition

  • 1 (14 ounce) can unsweetened coconut milk
  • 1 cup marinade (I use Lawrey's Hawaiian marinade)
  • 2 lbs salmon (steaks about 1/2 inch thick- skin intact)
  • 2 onions, chopped into 1/2 inch cube


  1. In a 9x13-inch baking dish combine coconut milk; marinade and onions.
  2. Add salmon; cover and marinate for 2 hours, turning half way through.
  3. Preheat your gas or charcoal grill to medium heat.
  4. Place the salmon skin-side-down on a well-oiled grill grate.
  5. Cover the grill and cook for 5 to 7 minutes. If any of the salmon pieces are cooking too quickly, move them to a cooler part of the grill.
  6. Continue cooking 5 to 7 minutes longer (Be careful not to overcook--they will continue to cook slightly after removing from the grill).
  7. Cover with an aluminum foil “tent” and let rest for 10 minutes before serving.

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