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Home » Recipes » Fish Recipes » Ginataang Salmon

Ginataang Salmon

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This ginataang salmon recipe is a salmon dish wherein the fish is cooked in coconut cream (or coconut milk) is a simple Filipino fish recipe. You can use this as a guide to make your meal more enjoyable.

ginataang salmon recipe

This dish is very easy and quick to prepare; in fact, your Ginataang Salmon will be ready in less than 30 minutes. We have shown you some fish recipes before that makes use of coconut milk. This is different because it does not entail complex procedures and this is the first fish with coconut milk recipe we featured that requires the use of vinegar.

If you love paksiw na isda and ginataang tilapia, wait till you try this dish. As I’ve mentioned, this is an easy recipe. If you are a beginner in cooking, this recipe is fit for you. The procedure can be found in the recipe below, but let me give more details for the sake of the beginners. I started out by placing the salmon steak flat on the cooking pan. Take note that I have not turned on the fire yet — the pan is not yet hot at this point.I then placed all the ingredients in the pan, except for the coconut cream and vinegar. I then turned the heat on to medium and let the water boil. As I am seeing those tiny bubbles emerge, I poured-in the vinegar and continue to cook for a couple of minutes. I then added the coconut cream (you can also use coconut milk as a substitute) and waited for the mixture to boil. As the mixture is boiling, I adjusted the heat to low so that I can simmer the fish. I gently stirred the mixture and let the fish simmer until the liquid slowly evaporates and reduces to half. Simple, isn’t it?

Please place your questions and feedback on the comments section below.

Try this Ginataang Salmon Recipe. Let me know what you think.

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Ginataang Salmon Recipe

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 3
Author Vanjo Merano

Ingredients

  • 1 1/2 lbs. salmon steak cut
  • 2 cups coconut cream kakang gata
  • 3 cloves crushed garlic
  • 1 tablespoon minced ginger
  • 3 pieces long green chili
  • 3 pieces red Thai chili
  • 1 medium yellow onion sliced
  • 1/4 cup cane vinegar
  • 1 tablespoon fish sauce
  • 1/4 teaspoon ground black pepper
  • 1/2 cup water

Instructions

  • Arrange the salmon slices flat in a pan.
  • Put-in the red and green chillies, garlic, ginger, onion, ground black pepper, fish sauce and water.
  • Turn-on the heat and let boil.
  • Pour-in the vinegar. Let it cook for 2 minutes.
  • Add the coconut cream. Gently stir. cover and bring to a boil. Simmer for 20 minutes or until the liquid reduces to half.
  • Transfer to a serving plate.
  • Serve and enjoy!

Nutrition

Serving: 3g

Related Recipes:

  • Creamy Baked Salmon
    Creamy Baked Salmon
  • Tuscan Salmon
    Tuscan Salmon
  • Ginataang Hipon Sitaw at Kalabasa
    Ginataang Hipon Sitaw at Kalabasa
  • Ginataang Alimasag with Sitaw at Kalabasa
    Ginataang Alimasag with Sitaw at…
  • Ginataang Kalabasa at Sitaw
    Ginataang Kalabasa at Sitaw
  • Salmon Sisig
    Salmon Sisig

Reader Interactions

Comments

  1. anna says

    October 22, 2016 at 5:48 am

    is this also applicable to maya maya?

    Reply
  2. Misyat says

    September 14, 2015 at 3:22 am

    Hello Vanjo,

    i tried your recipe with shark (not the killer shark), and it turns really good and my hubby loves it much. Thanks to you. More power

    Reply
  3. Nobleza Banas says

    January 3, 2015 at 7:26 am

    Thank you so much Mr. merano for your online recipes. I’ve been used to browse your recipes everytime we have family occasions.

    Reply
  4. Lilia Oliver says

    November 9, 2014 at 4:43 pm

    What’s the name of your book and how do i get hold of one?

    Reply
  5. francis merida says

    November 9, 2014 at 4:04 am

    Where can i find your book? I’m in California. Is it available on line?

    Reply
  6. Joyce Dela Cruz says

    September 1, 2014 at 5:38 pm

    Hi Vanjo, can’t thank you enough. I learned a lot about cooking which I used to hate. Now I cant wait for more recipies…more power..

    Reply
  7. Paula says

    February 1, 2014 at 12:53 am

    Is this spicy? Thanks in advance!

    Reply
    • Vanjo Merano says

      February 1, 2014 at 8:50 am

      The presence of the chili indicates its spice level.

      Reply
  8. Gracy says

    January 28, 2014 at 2:01 am

    hi,
    thank you for sharing this recipe. i would love to try this healthy dish one of these days. It looks real delish! 🙂

    Reply
  9. Ramon says

    January 18, 2014 at 4:08 am

    Thankyou for this. I am Filipino however have spent all my life in Australia. I know a handful of recipes taught to me by my Mother, but not many. Your book is helping me rediscover Filipino cooking, bringing back memories of my childhood and Mum’s cooking, and helping me pass on the wonderful recipes to my young children.

    Reply
    • Vanjo Merano says

      January 18, 2014 at 9:14 am

      Glad you liked the book, Ramon. You are very welcome!

      Reply
  10. Louise Pineda says

    January 8, 2014 at 3:03 am

    As a Kapampangan, we are known for having a distinctive talents and specializations in preparing mouth-watering dishes, and i’m not one of them. but thru your videos & recipes i’ve learned a lot. As a matter of fact i’ve got an extra income for your “Embutido” recipe here in Abu Dhabi for almost two and a half years now. Thank you very much Mr. Merano for your big help. You are always part in our celebrations. More Power!!!

    Reply
    • Vanjo Merano says

      January 8, 2014 at 10:11 am

      Louise, It feels good to know that this blog was able to help you earn extra money. Thanks for your nice feedback. Keep on cooking!

      Reply
  11. bert says

    January 8, 2014 at 12:04 am

    what about cream dory?

    Reply
    • Vanjo Merano says

      January 8, 2014 at 10:10 am

      Bert, you can apply this recipe to most fish species including cream dory.

      Reply
  12. Lawrence Smith says

    January 7, 2014 at 12:19 pm

    Very helpful blog, Mr. Merano!
    I’m wondering if this recipe is fit for blue runners, tuna, and jacks? My wife is Filipino and she loves dishes with coconut milk She likes salmon the least though. I am thinking of cooking this for her since the recipe sounds easy.

    Reply
    • Vanjo Merano says

      January 7, 2014 at 12:58 pm

      Hi Lawrence, yes you can use those fish varieties. Good luck and let me know how it went.

      Reply
  13. Samantha Reyes says

    January 7, 2014 at 12:10 pm

    Hi Vanjo, thank you for making things easy for me in the kitchen. You are a huge help! I started without any knowledge and experience in cooking. You taught me how to cook the simplest dish and I gradually learned new tricks and recipes as time goes by with your recipes and videos. Kudos to you sir!

    Reply
    • Vanjo Merano says

      January 7, 2014 at 12:57 pm

      Thanks for the nice feedback, Samantha. You are most welcome!

      Reply
  14. Bailyn H.Kali says

    January 7, 2014 at 10:03 am

    more power to you for a very good book.

    Reply
    • Vanjo Merano says

      January 7, 2014 at 11:15 am

      Thanks Bailyn!

      Reply

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