Poached Salmon in Coconut Lime Sauce Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
