Description
There’s something undeniably comforting about a dish that combines creamy coconut, zesty lime, and tender, flaky salmon. This Poached Salmon in Coconut Lime Sauce is the kind of meal that feels like a luxurious treat, yet it comes together so easily that you’ll want to make it part of your regular dinner rotation.
This dish draws inspiration from Southeast Asian flavors, where coconut milk and lime are often paired with fresh seafood to create rich, aromatic curries and stews. The poaching method keeps the salmon incredibly moist, allowing it to absorb all the fragrant goodness from the sauce. If you’re looking for a dish that’s elegant yet effortless, packed with flavor yet light on effort, this is the one for you.
Whether you’re cooking for a special occasion or just want a restaurant-quality meal at home, this recipe is guaranteed to impress. Serve it over jasmine rice or with a side of steamed vegetables for a meal that’s both satisfying and nourishing.
Ingredients
- 4 salmon fillets (skinless, about 6 oz each)
- 1 can (13.5 oz) coconut milk
- 1 cup chicken broth
- 2 tablespoons lime juice (freshly squeezed)
- 1 teaspoon lime zest
- 2 teaspoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece ginger, grated
- 1 tablespoon fish sauce
- 1 teaspoon soy sauce
- 1 teaspoon honey
- ½ teaspoon red pepper flakes (optional, for a little heat)
- Salt and black pepper, to taste
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
Start by heating 2 teaspoons of olive oil in a large skillet over medium heat. Add the chopped onion and sauté until softened and translucent, about 3-4 minutes. Then, stir in the garlic and grated ginger, cooking for another minute until fragrant.
Pour in the chicken broth, followed by the coconut milk. Stir well to combine. Add the fish sauce, soy sauce, lime juice, lime zest, honey, and red pepper flakes (if using). Let the sauce simmer gently for about 5 minutes, allowing the flavors to meld together beautifully.
Season the salmon fillets with a little salt and black pepper, then carefully place them into the simmering sauce. Reduce the heat to low and cover the skillet. Let the salmon poach for 8-10 minutes, or until it flakes easily with a fork. The cooking time may vary slightly depending on the thickness of your fillets.
Once the salmon is perfectly cooked, carefully transfer it to serving plates. Spoon the luscious coconut lime sauce over the fillets, then garnish with fresh cilantro and serve with lime wedges on the side.
Notes
- If you prefer a thicker sauce, let it reduce for a couple more minutes before adding the salmon, or stir in a cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water).
- Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat gently over low heat to avoid overcooking the salmon.