Coconut Lime Poached Salmon (Print View)
Salmon gently poached in coconut milk with lime, ginger and cilantro for a bright, nourishing main.
# What You Need:
→ Fish & Aromatics
01 - 4 salmon fillets (6 oz each), skinless
02 - 1 small onion, thinly sliced
03 - 2 garlic cloves, minced
04 - 1 tablespoon fresh ginger, grated
05 - 1 red chili, thinly sliced (optional)
→ Poaching Liquid
06 - 1 can (13.5 oz) full-fat coconut milk
07 - 3/4 cup chicken or vegetable broth
08 - Zest and juice 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 fresh cilantro, chopped
13 - Lime wedges
14 - 2 spring onions, sliced
15 - Cooked jasmine rice or rice noodles (optional)
# How-To Steps:
01 - Heat a splash of oil in a large deep skillet or saucepan over medium heat. Add onion, garlic, ginger, and red chili and sauté until softened, about 3 to 4 minutes.
02 - Pour in coconut milk, broth, lime zest, lime juice, fish sauce, soy sauce, and sugar. Stir well and bring to a gentle simmer.
03 - Nestle salmon fillets into the coconut-lime mixture. Cover and poach gently over low-medium heat for 10 to 12 minutes, or until the salmon is just cooked through and flakes easily.
04 - Taste the broth and adjust seasoning if desired with additional lime juice, fish sauce, or soy sauce.
05 - Transfer salmon to plates with plenty of broth. Serve over cooked jasmine rice or rice noodles if desired. Garnish with chopped cilantro, sliced spring onions, and lime wedges.
# Expert Hints:
01 -
- The broth is so luscious and fragrant, you’ll want to spoon every last drop over your rice.
- It only takes one skillet and barely half an hour from start to finish, but it tastes like you fussed for hours.
02 -
- I learned the hard way not to let the coconut milk boil—gentle simmering keeps it creamy rather than grainy.
- Adding the salmon cold can shock the broth and slow cooking; try to bring the fillets to room temperature first.
03 -
- Skim off a bit of oil from the coconut milk at the start for an even silkier broth.
- Don’t skip the lime zest—it infuses everything with a brightness the juice alone can’t match.