Description
If you’re looking to shake up your weekly dinner routine with something light, flavorful, and a little exotic, this Coconut Lime Poached Salmon recipe is exactly what you need. T
Ingredients
Salmon & Sauce:
- 4 salmon fillets (about 150g/5 oz each, skinless preferred)
- 1 tablespoon olive oil or neutral cooking oil
- 2 garlic cloves, minced
- 1 teaspoon ginger, minced or grated
- 1 small red chili, finely chopped (adjust to taste)
- 1 can (400ml) full-fat coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- Juice of 1 lime
- Zest of 1 lime
- Salt and pepper to taste
- Fresh cilantro or basil, chopped (for garnish)
Optional for Serving:
- Steamed jasmine rice or brown rice
- Steamed or stir-fried vegetables
- Extra lime wedges
Instructions
In a large skillet or sauté pan, heat the oil over medium heat. Add garlic, ginger, and red chili, then sauté for about 1 minute until fragrant. Be careful not to brown the garlic—it should just soften.
Add the full can of coconut milk to the skillet. Stir in the fish sauce, brown sugar, lime zest, and lime juice. Bring the mixture to a gentle simmer. This is your coconut sauce for salmon, and it will be the poaching base.
Lightly season the salmon fillets with salt and pepper. Carefully lower them into the sauce. Cover the pan and simmer gently for about 10 minutes, or until the salmon is just cooked through and flakes easily with a fork.
Taste the sauce and adjust seasoning if needed—add more lime juice for tang or fish sauce for saltiness. Sprinkle chopped herbs like cilantro or basil over the top for a fresh finish.
Ladle the salmon and coconut lime sauce over rice or vegetables. Garnish with extra lime wedges and herbs.
This dish comes together in under 30 minutes but delivers a restaurant-quality flavor profile, making it perfect for busy weeknights or even entertaining.
Notes
- Don’t boil the sauce. A gentle simmer is key to preventing the coconut milk from splitting.
- Use skinless salmon for even cooking. If using skin-on fillets, place them skin-side down.
- Thicker fillets may need more time. Cook just until the fish flakes easily but is still moist in the center.
- Taste as you go. The balance of lime, sugar, and fish sauce should be just right for your preferences.
- Prep Time: 10
- Cook Time: 15
- Category: Dinner
- Cuisine: Asian
Nutrition
- Serving Size: 4
- Calories: 320
- Fat: 5g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 35g
Keywords: Coconut Lime Poached Salmon