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Colombo Grilled Salmon

Colombo Grilled Salmon

This grilled salmon recipe was inspired by a ''cook'' (picnic) we once had on a beach with a view of the Carribean Sea. All the West Indian flavors can be found in this all-purpose marinade.


  • 4 salmon filets (5 oz each)
  • 2 Tbsp olive oil
  • 1½ coconut milk


  • 1 Tbsp ginger, grated
  • 4 scallions, sliced
  • 2 tsp thyme
  • 1 Tbsp Colombo, ground
  • 2 Tbsp coconut cream
  • Juice of 1 lime or bitter orange
  • 1 tsp grated orange zest
  • Chiles to taste
  • ¼ cup rum
  • Dash of Angostura Bitters (opt.)
  • Salt to taste
  • 1 Tbsp olive oil


  1. 1

    Mix all marinade ingredients in a bowl. Wash and dry salmon using a paper towel. Marinate for 1 to 2 hours.

  2. 2

    Remove salmon from bowl and set aside. In a pot, heat oil on medium heat and pour the marinade. Cook while stirring for 5 to 6 minutes. Pour in the coconut milk and cook until sauce is the desired consistency.

  3. 3

    Cook salmon on a hot grill, 2 to 3 minutes on each side. Serve with the coconut sauce.