Description
This Coconut Lime Poached Salmon is tender, juicy, and infused with a creamy coconut-lime broth that’s bursting with zesty flavor. A quick and elegant dish perfect for weeknight dinners or special occasions, served with rice or fresh vegetables.
Ingredients
Scale
- 4 salmon fillets (6 oz each, skin on or off)
- 1 can (14 oz) full-fat coconut milk
- 1 cup vegetable or fish stock
- 2 limes (zest + juice)
- 2 tbsp fish sauce (or soy sauce)
- 1 tbsp brown sugar
- 2 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 stalk lemongrass, bruised (or 1 tsp lemongrass paste)
- 1 fresh chili, sliced (optional)
- Fresh cilantro or scallions for garnish
Instructions
- Prepare aromatics: Mince the garlic, grate the ginger, bruise the lemongrass. Zest and juice the limes.
- Optional sear: Heat a tablespoon of oil in the pan. Quickly sear the salmon fillets, 1–2 minutes per side, for light color. Remove and set aside.
- Build the poaching liquid: In the same pan, add coconut milk, stock, fish sauce, sugar, garlic, ginger, lemongrass, lime zest, and chili. Stir to combine.
- Simmer gently: Bring the mixture to a low simmer — not a rolling boil. The goal is gentle bubbles.
- Poach salmon: Return salmon fillets to the pan. Cover and cook gently for 6–8 minutes, depending on thickness. Target internal temp: 120–125°F for tender, 125–130°F for flakier.
- Finish sauce: Remove salmon and set aside briefly. Simmer the sauce a few more minutes to thicken slightly. Add fresh lime juice to brighten.
- Serve: Spoon sauce over salmon, garnish with cilantro or scallions, and serve with rice or vegetables.
- Prep Time: PT10M
- Cook Time: PT20M
- Category: Main Dish
- Method: Poaching
- Cuisine: Asian-inspired
Nutrition
- Calories: 380 kcal
- Sugar: 2g
- Sodium: 680mg
- Fat: 25g
- Saturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 70mg