Coconut Lime Poached Salmon (Print Page)
Tender salmon simmered in fragrant coconut-lime broth, brightened by ginger, lime zest, and fresh cilantro.
# What You Need:
→ Fish & Aromatics
01 - 4 skinless salmon fillets (approximately 6 ounces each)
02 - 1 small onion, thinly sliced
03 - 2 garlic cloves, minced
04 - 1 tablespoon grated fresh ginger
05 - 1 red chili, thinly sliced (optional)
→ Poaching Liquid
06 - 1 can (13.5 ounces) full-fat coconut milk
07 - 3/4 cup chicken or vegetable broth
08 - Juice and zest of 2 limes
09 - 1 tablespoon fish sauce
10 - 1 tablespoon soy sauce or tamari
11 - 1 teaspoon sugar or honey
→ Garnish & To Serve
12 - 2 tablespoons chopped fresh cilantro
13 - Lime wedges
14 - 2 spring onions, sliced
15 - Cooked jasmine rice or rice noodles, for serving (optional)
# Directions:
01 - Heat a large, deep skillet or saucepan over medium heat and add a small amount of oil. Sauté the onion, garlic, ginger, and red chili for 3 to 4 minutes until the vegetables are fragrant and softened.
02 - Pour in the coconut milk and chicken or vegetable broth. Add the lime zest, lime juice, fish sauce, soy sauce or tamari, and sugar or honey. Stir to combine and bring to a gentle simmer.
03 - Place the salmon fillets in the coconut-lime liquid, ensuring they are partially submerged. Cover the pan and poach gently over low to medium heat for 10 to 12 minutes, or until the salmon is opaque and flakes easily with a fork.
04 - Taste the broth and adjust with additional lime juice, fish sauce, or soy sauce if desired to balance flavor.
05 - Ladle the poached salmon and broth over warm rice or rice noodles. Finish with cilantro, sliced spring onions, and extra lime wedges as garnish.
# Expert Tips:
01 -
- The salmon emerges unbelievably tender, as if you labored for hours, but it's secretly quick and forgiving.
- The combo of creamy coconut, zesty lime, and fresh herbs is so vibrant, it feels like an instant escape.
02 -
- Once I cranked the heat too high and the coconut milk split – just poach gently on low to keep everything silky.
- Letting the salmon sit off heat with the lid on for 2 minutes helps the flavors settle and prevents overcooking.
03 -
- If your salmon fillets are different sizes, add the thicker pieces first to keep them all perfectly cooked.
- Switch to tamari or coconut aminos to make it gluten- and soy-free without losing umami flavor.