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
Scale
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.
