Description
Poached salmon in coconut lime sauce brings tropical comfort right to your dinner table with delicate fish swimming in a creamy, zesty sauce that sings with fresh flavors. Weeknight dinners become something special when fresh salmon gently poaches in a silky coconut broth infused with bright lime and subtle hints of herbs.
Ingredients
Scale
Proteins:
- 4 skinless salmon fillets (approx. 6 ounces/170 grams each)
Sauce Base:
- 1 can (14 ounces/400 milliliters) full-fat coconut milk
- 1 tablespoon fish sauce (or soy sauce for a milder taste)
- 2 tablespoons fresh lime juice
- 1 teaspoon brown sugar
Seasonings and Aromatics:
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 2 teaspoons fresh ginger, minced
- 3 garlic cloves, minced
- 1 small red chili, finely chopped (optional)
- Zest of 1 lime
Garnish and Serving:
- Chopped cilantro or green onions
- Lime wedges
- Steamed jasmine rice, quinoa, or cauliflower rice
Instructions
- Salt 6 ounces of salmon fillets generously with kosher salt and freshly ground black pepper on both sides.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat for 2 minutes until shimmering and hot.
- Place seasoned salmon fillets into the skillet, cooking for exactly 2 minutes per side until a light golden crust forms.
- Transfer salmon to a clean plate, reducing skillet heat to medium-low.
- Add 2 teaspoons minced ginger, 3 minced garlic cloves, and 1 finely chopped red chili to the same skillet.
- Saute aromatics for precisely 45 seconds until fragrant and releasing their essential oils.
- Pour 14 ounces of full-fat coconut milk into the skillet, stirring in 1 teaspoon brown sugar.
- Add 2 tablespoons fresh lime juice, 1 tablespoon fish sauce, and lime zest from one whole lime.
- Allow sauce to simmer gently for 3 minutes, creating a smooth, well-integrated coconut base.
- Carefully nestle seared salmon back into the simmering sauce, covering skillet with a tight lid.
- Poach salmon for 6 minutes at low heat until fish flakes easily with a fork but remains tender.
- Plate salmon, generously spooning warm coconut sauce over each fillet.
- Sprinkle chopped cilantro or green onions on top for fresh brightness.
- Serve immediately with lime wedges and steamed jasmine rice.
Notes
- Choose salmon fillets with even thickness to ensure consistent cooking and prevent some parts from becoming dry.
- Let salmon rest at room temperature for 15 minutes before cooking to help it cook more evenly and prevent tough edges.
- Use full-fat coconut milk for a richer, more luxurious sauce that clings beautifully to the fish.
- For a low-carb version, replace brown sugar with a small amount of monk fruit sweetener and serve over cauliflower rice instead of traditional rice.
- Prep Time: 5 minutes
- Cook Time: 1 hour 21 minutes
- Category: Salmon
- Method: Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 4
- Calories: 445 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 34 g
- Saturated Fat: 22 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 33 g
- Cholesterol: 75 mg