If you’re craving a dish that feels both refreshing and indulgently comforting, this Poached Salmon in Coconut Lime Sauce Recipe is exactly what your dinner table needs. Imagine tender, flaky salmon simmered gently in a luxuriously creamy coconut sauce brightened with fresh lime and aromatic hints of lemongrass and ginger. The beautiful balance of tangy, sweet, and spicy flavors makes every bite an absolute delight, not to mention it’s surprisingly simple to make with just a handful of fresh, vibrantly flavored ingredients.
Ingredients You’ll Need
These ingredients may be straightforward, but each one plays a crucial role in building the lively, layered taste and velvety texture that define this dish. Having quality, fresh components will make your Poached Salmon in Coconut Lime Sauce Recipe shine even brighter on the plate.
- Salmon fillets: Choose skinless fillets around 180g/6oz each for perfect poaching and texture.
- Salt and pepper: Simple seasoning to enhance the natural salmon flavor.
- Oil (2 tbsp, separated): Used first for searing the salmon and later to sauté the aromatics.
- Garlic cloves (2, finely grated): Brings a fragrant warmth that deepens the sauce’s flavor.
- Ginger (2 tsp, finely grated): Adds a fresh, slightly spicy kick that pairs beautifully with coconut.
- Lemongrass (1, peeled and finely grated): A subtle citrusy herb that elevates the sauce’s brightness.
- Brown sugar (1 tbsp): Helps balance the tanginess with just the right touch of sweetness.
- Chilli garlic paste (1 tsp): Provides a mild heat and depth, adjustable to your spice preference.
- Coconut milk (400g/14oz): The luscious base of the sauce, making it creamy and rich.
- Fish sauce (1 tbsp): Infuses umami and complexity; soy sauce works well if preferred.
- Lime zest (2 tsp) and lime juice (to taste): Essential for that fresh, tangy punch that brightens the entire dish.
- Fresh coriander/cilantro leaves (finely chopped): Perfect for a vibrant, herbaceous finish.
- Large red chillies (finely sliced, optional): Adds an extra zing and color for garnish.
- Vermicelli noodles or steamed jasmine rice: Ideal bases to soak up the sauce.
- Steamed Asian greens: A nutritious and colorful side to complete the meal.
How to Make Poached Salmon in Coconut Lime Sauce Recipe
Step 1: Season and Sear the Salmon
Start by sprinkling salt and pepper on both sides of the salmon fillets. This simple seasoning step primes the fish for a golden exterior without overpowering its delicate flavor. Heat 1 tablespoon of oil in a non-stick pan over medium-high heat and sear the salmon skin-side up for 1 1/2 minutes to get that beautiful golden crust. Flip and cook for another minute, then remove it from the pan. The salmon should still be raw inside, setting the stage for gentle poaching.
Step 2: Prepare the Aromatic Base
Reduce the heat to medium-low to let the pan cool slightly before adding the remaining tablespoon of oil. Toss in grated garlic, ginger, and lemongrass and cook until the garlic turns a lovely light golden color, about one minute. This step releases those fragrant flavors that will carry the sauce and harmonize perfectly with the salmon.
Step 3: Build the Flavors in the Sauce
Add the brown sugar to the aromatics and let it caramelize for around 20 seconds, creating a subtle sweetness that balances the lime’s sharpness. Stir in the chili garlic paste next, which offers warmth and complexity, then pour in the coconut milk. Scrape the bottom of the pan to lift any caramelized bits and enrich your sauce. Stir in the fish sauce, then bump the heat to medium and let the sauce simmer gently for 2 minutes to marry the flavors.
Step 4: Poach the Salmon
Return the salmon fillets to the skillet, nestling them carefully into the coconut lime sauce. Lower the heat and let the salmon simmer gently in the sauce for about 4 minutes or until just cooked through. This poaching technique ensures the fish remains tender and moist, soaking up the fragrant sauce.
Step 5: Final Touches
Remove the salmon to plate and finish the sauce with freshly grated lime zest and juice, adjusting the fish sauce seasoning as needed to perfect the balance. Your sauce should be creamy, tangy, and just a little spicy — the perfect foil for the rich salmon.
How to Serve Poached Salmon in Coconut Lime Sauce Recipe
Garnishes
To bring your poached salmon dish to life visually and flavor-wise, sprinkle freshly chopped coriander or cilantro leaves over the top. For those who love an extra layer of heat and color, a few thin slices of bright red chili are a brilliant addition. These garnishes brighten the plate and add fresh herbal and spicy notes with every bite.
Side Dishes
This dish shines when paired with vermicelli noodles or perfectly steamed jasmine rice, both of which soak up the luscious coconut lime sauce wonderfully. To keep things balanced, serve alongside steamed Asian greens like bok choy or gai lan for a mild crunch and a touch of earthiness that complements the richness of the salmon.
Creative Ways to Present
For a show-stopping presentation, serve the salmon fillets resting on a bed of noodles or rice with the sauce drizzled artfully around. Arrange vibrant steamed greens on the side, and top everything with garnishes for a colorful, inviting plate. For a casual meal, consider serving the sauce and salmon separately, allowing guests to customize their helpings as they desire.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, store the poached salmon and coconut lime sauce separately in airtight containers in the fridge. This keeps the fish fresh and prevents the sauce from thinning out or becoming greasy overnight. Consume within two days for the best flavor and texture.
Freezing
While the salmon is best enjoyed fresh, you can freeze the coconut lime sauce on its own in a freezer-safe container for up to one month. Avoid freezing the cooked salmon as poaching makes it quite delicate, and freezing can alter the texture unfavorably.
Reheating
Reheat leftover salmon gently in a skillet over low heat, spooning some sauce over the top to keep it moist. Reheat the coconut lime sauce separately in a saucepan on low heat, stirring occasionally until warmed through. Combine just before serving for the freshest taste.
FAQs
Can I use salmon with skin on for this recipe?
Yes, you can, but since this Poached Salmon in Coconut Lime Sauce Recipe calls for skinless fillets to ensure even poaching, you may want to remove the skin before serving if preferred. Searing with skin on can add extra flavor and texture but may require slight adjustments in cooking time.
What can I substitute if I don’t have lemongrass?
If lemongrass isn’t available, zest and juice of extra lime, along with a bit of fresh ginger and a few sprigs of fresh coriander added early in cooking, can help mimic some of its citrusy and herbal notes, though the distinctive lemongrass aroma will be missing.
Is this recipe spicy? How can I reduce the heat?
The chili garlic paste adds mild spiciness, which you can easily reduce or omit depending on your preference. Start with less and adjust gradually so you don’t lose the complexity of flavor while keeping the heat manageable.
Can I make this recipe vegan?
To adapt this recipe to be vegan, substitute salmon with firm tofu or baby eggplants and replace fish sauce with soy sauce or tamari. The coconut lime sauce remains just as vibrant and flavorful, making for a delicious plant-based meal.
What’s the best way to cook the rice or noodles to accompany this dish?
For jasmine rice, rinse before cooking to remove excess starch and steam until fluffy. For vermicelli noodles, soak them in hot water according to package instructions until tender but still chewy. Both methods ensure a perfect base to soak up the sauce without becoming mushy.
Final Thoughts
This Poached Salmon in Coconut Lime Sauce Recipe is a true gem to have in your recipe collection — simple enough for a weeknight, yet elegant enough for an impressive dinner. Its layers of vibrant flavors, creamy texture, and beautifully cooked salmon promise satisfaction in every bite. Give it a try, and you’ll find it quickly becoming one of your favorite ways to enjoy salmon.
Print
Poached Salmon in Coconut Lime Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Description
This Poached Salmon in Coconut Lime Sauce recipe features tender salmon fillets gently cooked in a fragrant, creamy coconut milk sauce infused with lemongrass, garlic, ginger, and a hint of chili. Finished with fresh lime zest and cilantro, it’s a vibrant, flavorful dish perfect served over jasmine rice or vermicelli noodles for a satisfying meal.
Ingredients
Salmon
- 4 salmon fillets (180g/6oz each, preferably skinless)
- Salt and pepper
- 2 tbsp oil (divided)
Sauce
- 2 garlic cloves, finely grated
- 2 tsp ginger, finely grated
- 1 lemongrass stalk, peeled and finely grated
- 1 tbsp brown sugar
- 1 tsp chilli garlic paste (or other chilli paste, adjust to taste)
- 400g/14oz coconut milk
- 1 tbsp fish sauce (or soy sauce)
- 2 tsp lime zest (from 1 lime)
- Lime juice, to taste
To Serve
- Fresh coriander/cilantro leaves, finely chopped (recommended)
- Finely sliced large red chillies (optional)
- Vermicelli noodles or rice, soaked/prepared per packet instructions
- Steamed jasmine rice
- Steamed Asian greens
Instructions
- Season Salmon: Sprinkle salt and pepper on both sides of each salmon fillet to season evenly.
- Sear the Salmon: Heat 1 tbsp oil in a non-stick pan or well-seasoned skillet over medium-high heat. Place salmon fillets skin side up and sear for 1½ minutes until golden. Flip and cook the other side for 1 minute. Remove salmon to a plate; it should still be raw inside.
- Cool the Pan: Reduce heat to medium-low to allow the skillet to cool slightly.
- Cook Aromatics: Heat the remaining 1 tbsp oil in the skillet. Add grated garlic, ginger, and lemongrass. Sauté for about 1 minute until garlic turns a light golden color.
- Caramelize Sugar and Add Chili Paste: Stir in brown sugar and cook for 20 seconds until it caramelizes slightly. Then mix in the chilli garlic paste thoroughly.
- Add Coconut Milk: Pour in the coconut milk, stirring well to scrape and dissolve any browned bits stuck to the pan, creating a flavorful sauce base.
- Season Sauce: Stir in the fish sauce and increase heat to medium. Let the sauce simmer gently for 2 minutes to blend flavors.
- Poach Salmon: Return salmon fillets to the skillet, reduce heat to low, and gently simmer for about 4 minutes until salmon is just cooked through.
- Finish Sauce: Remove salmon from the skillet. Stir lime zest and lime juice into the sauce. Adjust seasoning with additional fish sauce if needed.
- Serve: Place salmon over prepared vermicelli noodles or steamed jasmine rice. Spoon the coconut lime sauce over the top. Garnish with chopped coriander and sliced red chilies if using. Serve alongside steamed Asian greens.
Notes
- Use skinless salmon fillets for easier handling and poaching.
- Peeling and finely grating fresh lemongrass adds authentic aromatic flavor to the sauce.
- Adjust the amount of chili paste according to your preferred spice level.
- You can substitute fish sauce with soy sauce to make it vegetarian, though the flavor will be different.
- Serve with vermicelli noodles or jasmine rice to soak up the delicious sauce.
