Have you ever wondered what coconut cream tastes like? Me too!
And salmon? Well… that one’s easy—amazing. But coconut cream and salmon together? That’s when my chef brain started getting ideas. So how did I end up creating this recipe without knowing what it would taste like? You’re going to have to keep reading to find out—because this one surprised even me.
Where The Inspiration Came From
I know this is a little different from my other recipes, but I wanted to share this one with you because it holds a special place in my heart—and not just because of how good it is, but because of why I made it.
I made this dish for someone very special in my life: my mom.
At the time, she was trying to find healthier food options, and she shares my love of salmon. One day, she mentioned that I should make smoked salmon sometime, and of course, my chef brain immediately went to work.
Whenever I cook salmon, I almost always pair it with some kind of cream sauce, and this dish was no exception. But there was one challenge—my mom wasn’t eating dairy.
So, my brain started working even harder. How could I make a cream sauce without heavy cream?
After talking it through and brainstorming together, we landed on something unexpected…
Coconut cream.
Cream Sauce…Without Heavy Cream
That’s right—you read that correctly. Coconut cream.
If that turns you off, I completely understand… but also, trust me on this one. And if you’re still unsure, all I can say is: don’t knock it until you try it. My brother hates coconut—like, truly hates it—and even he thought this was amazing.
If you’ve never cooked with coconut cream before, don’t worry—I hadn’t either until I made this. Honestly, I wasn’t even sure if I was doing it right while I was cooking it.
One important thing I do want to share: don’t use coconut milk. Coconut milk is much thinner and won’t give you the thick, creamy texture you’re looking for. Coconut cream, on the other hand, gives you that same richness you’d expect from heavy cream—without the dairy.
And yes… it tastes amazing too.
Smoking Salmon
I have a confession: I had never smoked salmon before making this dish.
I figured I was going to learn eventually, and when my mom suggested it, that was all the push I needed. So I dove in and started researching the proper way to smoke salmon—and now I get to share what I learned with you!
One of the biggest things I learned is to leave the skin on while cooking. If you’re anything like me, you might be tempted to remove it (I’m not a huge fan of salmon skin myself), but trust me—it serves a purpose.
The skin acts as a barrier between the fish and the cooking surface, whether that’s grates or a pan. It helps protect the salmon and keeps it from sticking.
And the best part? Once it’s cooked, you can peel the skin right off. No hassle, no frustration—it comes off easily, almost like peeling a banana.
As for doneness, that’s totally up to you. Salmon is one of those foods that can be enjoyed at different levels of doneness, so cook it exactly how you like it!
The Result!
I’ve made dishes that surprised me, and some that didn’t—but this one? This one definitely did.
And honestly, I had a few chef brain moments even before I bought the ingredients…
Capers.
I add capers to almost anything that involves salmon or pasta (or both!) because why not?
But the real surprise didn’t come while I was cooking—it came when I took that first bite.
I expected at least a hint of coconut flavor from the cream, but… nothing. Not even a little.
It didn’t taste like a traditional heavy cream sauce either. Instead, it had this subtle, almost nutty flavor that worked beautifully with the lemon and capers. It was completely different from anything I’ve ever had before.
And that’s the thing—I can’t fully explain what this dish tastes like. It’s one of those meals where you take a bite and just kind of sit there for a second like… “Wait… what is that?” In the best way possible.
So I guess you’ll just have to trust me when I say it’s absolutely amazing—and try it for yourself.
Just promise me one thing: use the coconut cream. It makes all the difference.
And when you do try it, tell me what you think—I would love to hear from you!
Why These Ingredients Are Important (Or Optional)
There are a few ingredients in this dish that I feel really make it shine—but before I get into those, I want to share something my chef told me back in culinary school.
He said that whenever you make something—whether you’re following a recipe or not—make it yours. Even if you follow it exactly, find a way to change something and make it uniquely your own.
And ever since then, that’s exactly what I’ve done.
So while these ingredients are what I believe make this recipe special, just like any recipe, they are completely optional. Make it how you want to make it.
Together, these ingredients are what give this dish its balance—rich, fresh, and just a little unexpected.
- Capers
Capers are one of those ingredients that seem to go with just about everything—especially when it comes to salmon or pasta. At this point, they’re basically a staple in my kitchen.
They bring that perfect little pop of flavor that takes a dish to the next level. In this recipe, they add a subtle tanginess that helps balance out the richness of the sauce.
Would the dish still be amazing without them? Absolutely.
But capers bring something to the dish that’s hard to replace. - Lemon Juice
Do I even need to explain this one?
Salmon. Cream sauce. Lemon.
That combination will forever be in my personal Culinary Combination Hall of Fame.
Lemon juice adds that bright, fresh zing that cuts through the richness and makes every bite feel balanced and light.
If you decide to leave it out, I will fully support your decision… while also quietly wondering, “Why?” - Dill
Dill is another one of my Hall of Fame ingredients.
Not only does it add a beautiful pop of color, but it also brings a fresh, slightly tangy, and herby flavor that pairs perfectly with both the salmon and the lemon.
It’s one of those ingredients that might seem small, but it makes a big difference in pulling everything together.
Smoked Salmon With Lemon Dill Coconut Cream
Ingredients:
Salmon:
- Salmon Fillets
- Olive Oil
- Salt
- Pepper
Sauce:
- 3 Tablespoons Olive Oil
- 1 Small Shallot, finely chopped
- 2 Cloves of Garlic, minced
- 1 Can Canned Coconut Cream
- 1/2 Fresh Lemon
- 2 Sprigs of Dill, Minced
- Salt and Pepper to taste
Directions:
- Drizzle olive oil over both sides of the salmon fillets, then season with salt and pepper.
- Smoke the salmon according to your preferred method and level of doneness. (See notes below for guidance.)
- In a large saucepan, heat 3 tablespoons of olive oil over medium heat. Add the shallots and cook until tender, about 3–5 minutes.
- Stir in the garlic and cook for about 30 seconds, just until fragrant.
- Pour in the coconut cream and let it simmer for 5–8 minutes, until slightly thickened.
- Stir in the lemon juice and dill. Simmer for another 1–2 minutes to let the flavors come together.
- Season with salt and pepper to taste, then serve the salmon with the sauce and enjoy!
Notes & Tips
- Salmon Doneness
When smoking salmon, a good starting point is around 225°F until the fish is opaque and flakes easily with a fork. However, salmon is very flexible when it comes to doneness—some people prefer it more tender in the center, while others like it fully cooked. Cook it to your comfort level and preference! - Skin Side Down
When smoking salmon, be sure to keep the skin on and place it skin-side down. The skin acts as a barrier between the fish and the cooking surface, helping prevent it from sticking and making it easier to handle. - Pellet Smoker
For this recipe, I used a pellet smoker, which provides a steady, controlled heat and a mild smoky flavor.
If you’re using a traditional wood-burning smoker, you may need to adjust your cooking time and temperature slightly, as heat levels and smoke intensity can vary more. Keep an eye on your salmon and cook it to your desired doneness.
What To Serve It With
This creamy smoked salmon recipe is already a 5-star in my book, but with these legendary sides, it turns into a full 10-star experience!
- Roasted Asparagus
If you’re an asparagus lover like me, you’ve probably already thought of this pairing—and you’re absolutely right. But let me take it one step further. Think of it like this: asparagus, then sauce, then salmon… and then more sauce. Layering it this way makes every bite perfectly balanced. If you need a go-to recipe, check out my Simple & Savory Roasted Asparagus recipe. - Garlic Bread
Normally, I would recommend cheesy garlic bread—because why not? But for this dish, I actually suggest sticking with classic garlic bread. Here’s why: you can dip it straight into that creamy sauce and soak up every last bit. Cheesy garlic bread will still work, but the cheese can make it a little harder for the sauce to really cling to the bread. - PASTA!!!
If you’re in the mood for something a little heartier, go ahead and add pasta! This sauce was practically made for it, and it’s an easy way to turn this dish into something even more filling and comforting. Plus… it is Pasta-tively Delicious after all!
If you made it this far, then you’re clearly interested—and for good reason. This is one of those recipes I’ve been bragging about for a while. And if you make it and love it just as much as I did, then congratulations… you officially have bragging rights, too.
But let’s be real for a second.
This recipe wasn’t just created for the sake of making something delicious. It was created because I wanted to make something special for my mom—and that means a lot to me. So the fact that I get to share it with you? That means even more. From my family to yours.
Until Next Time…
Stay Saucy
Hailey 🍝
Pasta-tively Delicious 
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