Poached Salmon in Coconut Lime Sauce Recipe

Introduction

This poached salmon in coconut lime sauce is a light and flavorful dish that brings together creamy coconut milk with zesty lime and fragrant ginger. It’s a simple yet elegant meal perfect for a weeknight dinner or special occasion.

Ingredients

• 4 salmon fillets (about 6 ounces each), skin removed
• 1 cup coconut milk
• 1/2 cup fish stock or water
• 1 tablespoon olive oil or butter
• 2 cloves garlic, minced
• 1 small onion, finely chopped
• 1 tablespoon fresh ginger, grated
• Zest of 1 lime
• Juice of 2 limes
• 1 tablespoon soy sauce (or tamari for gluten-free)
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)
• Lime wedges for serving

Instructions

1. Step 1: Gather all ingredients and prepare them by chopping the onion, mincing the garlic, grating the ginger, zesting one lime, and juicing two limes.
2. Step 2: In a large skillet or saucepan over medium heat, add olive oil or butter. Once hot, sauté the chopped onion until translucent.
3. Step 3: Stir in the minced garlic and grated ginger; cook for about one minute until fragrant.
4. Step 4: Pour in coconut milk and fish stock (or water). Add lime zest, lime juice, soy sauce, salt, and pepper. Bring this mixture to a gentle simmer.
5. Step 5: Carefully place the salmon fillets into the simmering sauce, cover with a lid, and let them poach for about 10–15 minutes until cooked through.
6. Step 6: Serve warm over rice or steamed vegetables with extra sauce drizzled on top. Garnish with cilantro if desired and serve with lime wedges.

Tips & Variations

• For a richer flavor, substitute fish stock with chicken broth or vegetable broth.
• Add a small diced chili for a spicy kick if you like heat.
• If fresh lime isn’t available, use bottled lime juice but adjust quantity to taste.
• Serve with jasmine or basmati rice to soak up the delicious sauce.

Storage

Store any leftover poached salmon and sauce in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat to prevent the salmon from drying out. Avoid microwaving to keep the texture tender.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, frozen salmon fillets can be used. Thaw them completely in the refrigerator before poaching to ensure even cooking.

What can I substitute for fish stock if I don’t have any?

You can use water or vegetable broth as a substitute for fish stock. While fish stock adds extra depth, water or vegetable broth still works well with the coconut and lime flavors.

Poached Salmon in Coconut Lime Sauce Recipe

Print Recipe

★★★★★

4.7 from 50 reviews

This recipe features tender salmon fillets poached gently in a fragrant coconut lime sauce, blending creamy coconut milk with zesty lime, fresh ginger, garlic, and a hint of soy sauce for a flavorful, comforting dish that’s perfect for a quick and healthy meal.

• Author: Caleb
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Fusion (Southeast Asian-inspired)
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Salmon

• 4 salmon fillets (about 6 ounces each), skin removed

Poaching Sauce

• 1 cup coconut milk
• 1/2 cup fish stock or water
• 1 tablespoon olive oil or butter
• 2 cloves garlic, minced
• 1 small onion, finely chopped
• 1 tablespoon fresh ginger, grated
• Zest of 1 lime
• Juice of 2 limes
• 1 tablespoon soy sauce (or tamari for gluten-free)
• Salt and pepper to taste

Garnish and Serving

• Fresh cilantro for garnish (optional)
• Lime wedges for serving

Instructions

1. Prepare Ingredients: Gather all ingredients and prep by finely chopping the onion, mincing the garlic, grating the fresh ginger, zesting one lime, and juicing two limes to have everything ready for cooking.
2. Sauté Aromatics: Heat olive oil or butter in a large skillet or saucepan over medium heat. Once hot, sauté the chopped onion until it becomes translucent. Add in the minced garlic and grated ginger, cooking for about one minute until fragrant but not browned.
3. Add Liquids and Seasonings: Pour in the coconut milk and fish stock (or water), then stir in the lime zest, lime juice, soy sauce, salt, and pepper. Bring the mixture to a gentle simmer ensuring all flavors combine well.
4. Poach the Salmon: Carefully place the salmon fillets into the simmering coconut lime sauce. Cover the pan with a lid and let the salmon poach gently for 10 to 15 minutes, or until the fish is cooked through and flakes easily with a fork.
5. Serve: Serve the poached salmon warm over rice or steamed vegetables. Drizzle the remaining sauce from the pan on top of the salmon. Garnish with fresh cilantro if desired and add lime wedges on the side for extra brightness.

Notes

• For a gluten-free option, use tamari instead of soy sauce.
• You can substitute fish stock with water, but fish stock adds more flavor.
• Adjust lime juice amount based on your preferred level of acidity.
• Be careful not to boil the sauce aggressively when poaching to keep the salmon tender and avoid overcooking.
• This dish pairs beautifully with jasmine rice or steamed greens.

Keywords: salmon recipe, poached salmon, coconut lime sauce, healthy fish dish, gluten free seafood, quick seafood dinner