Coconut Salmon & Rice {Keto, AIP}

Coconut Salmon & Rice {Keto, AIP}

This Coconut Salmon & Rice {Keto, AIP} meal is very light and fresh. Both salty and sweet, there are plenty of flavors incorporated. The rice is cooked in velvety coconut cream, with lemon and bacon for balance. The salmon is cooked in coconut oil, to continue the coconut theme. The salmon ends up being very flaky with a golden and crispy crust. Although you will be full from this meal, it definitely is not heavy. Overall, this is a wonderful summer meal, even perfect for enjoying outside.

Coconut Salmon & Rice {Keto, AIP}

AIP & Keto Approach

I think most will find this meal to be a surprising representation of AIP. To be clear, AIP is an autoimmune protocol focus. (AIP falls into the Paleo family. I have personally been incorporating AIP into keto, though.) Mostly, when many think of AIP, they think of restrictions. In fact, AIP limits dairy, nuts, eggs, all nightshade vegetables, black pepper, etc. It can be somewhat intimidating to try this strategy. However, the main focus is that you eliminate specific foods, include them again in your diet, and confirm how you respond to them. It’s similar to an elimination diet. The foods removed are those that people with existing autoimmune issues tend to struggle with. Thus, it’s definitely a good approach to take, if you are still struggling with weight, health issues, or want to improve even further on your health journey.

Hope you enjoy!

Coconut Salmon & Rice {Keto, AIP}

Similar Recipe to Coconut Salmon & Rice

If you love this Coconut Salmon & Rice {Keto, AIP}, then I recommend you give this recipe a try as well –

Coconut Salmon & Rice {Keto, AIP}

5 from 1 vote
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 6 people
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  • 6 Salmon Fillets (frozen)
  • 2 tbsp Coconut Oil
  • 8 slices Bacon
  • 1 can Coconut Cream (I prefer Thai Kitchen)
  • 4 cups Frozen Cauliflower Rice (1 10 oz bag)
  • 1 tsp Coconut Extract
  • 2 tsp Pink Salt
  • 1 tsp Black Pepper (if not doing AIP)
  • 1/2 tsp Oregano
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 3 tbsp Lemon Juice (1 medium lemon)
  • Garnish with Fresh Rosemary


  • Using a cast iron skillet (or good quality pan), preheat your pan over medium heat. After pan is hot, or after a few minutes, add coconut oil.
  • Add salmon to pan. Season with salt to taste. Let salmon cook for about 4 minutes. Flip only once. Be sure to cook fish until temperature reaches 145 degrees F, 63 degrees C. Set aside once cooked.
  • Microwave riced cauliflower, according to package's instructions.
  • In same pan, cook bacon, until crispy. Remove once cooked. Wipe grease from pan before proceeding.
  • In pan, begin to make sauce. Add canned coconut cream, cauliflower rice, coconut extract, salt, black pepper (if not AIP), oregano, onion powder, garlic powder, and lemon juice.
  • Reduce heat to medium-low. Let sauce simmer for 15-30 minutes, until reduced.
  • Add salmon back to pan; remove from heat when warmed. Garnish with rosemary.
  • Serve and enjoy!
    Coconut Salmon & Rice {Keto, AIP}

Nutrition Per Serving

Nutrition Facts
Coconut Salmon & Rice {Keto, AIP}
Amount Per Serving
Calories 356 Calories from Fat 225
% Daily Value*
Fat 25g38%
Carbohydrates 5g2%
Fiber 2g8%
Protein 29g58%
* Be sure to calculate your Keto Macros!
Did you make this recipe?Mention @ambersketokitchen or tag #ambersketokitchen!


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