Poached Salmon in Coconut Lime (Printable)
Salmon poached in creamy coconut-lime broth with cilantro and chili for a light, flavorful meal.
# What You'll Need:
→ Fish
01 - 4 skinless salmon fillets, approximately 5 oz each, pin bones removed
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon ground black pepper
→ Sauce
04 - 1 tablespoon coconut oil or neutral cooking oil
05 - 2 garlic cloves, minced
06 - 1 small shallot, finely chopped
07 - 1 teaspoon freshly grated ginger
08 - 1 red chili, deseeded and thinly sliced (optional, for heat)
09 - 14 oz full-fat coconut milk
10 - Finely grated zest of 2 limes
11 - Juice of 2 limes
12 - 1 tablespoon fish sauce (or soy sauce for vegetarian option)
13 - 1 teaspoon sugar
14 - 1/4 cup fresh cilantro, chopped
15 - 2 green onions, thinly sliced
→ Garnish
16 - Lime wedges
17 - Fresh cilantro leaves
18 - Thinly sliced red chili (optional)
# How to Make It:
01 - Pat salmon fillets dry and season both sides evenly with salt and black pepper.
02 - Heat coconut oil in a large skillet over medium heat. Add minced garlic, chopped shallot, and grated ginger. Sauté for 2 to 3 minutes until the mixture becomes fragrant and translucent.
03 - Incorporate sliced red chili (if using) and cook for 1 minute, stirring frequently.
04 - Pour coconut milk into the skillet. Add lime zest, lime juice, fish sauce, and sugar. Stir to combine and bring to a gentle simmer.
05 - Arrange salmon fillets in a single layer within the sauce. Reduce heat to low, cover with a lid, and poach for 10 to 12 minutes until salmon is just cooked through and flakes easily with a fork.
06 - Remove skillet from heat. Use a spatula to transfer salmon onto serving plates. Stir chopped cilantro and green onions into the warm sauce, then spoon the sauce generously over the fish.
07 - Garnish with fresh lime wedges, extra cilantro leaves, and additional sliced red chili if desired. Serve immediately.
# Expert Suggestions:
01 -
- This sauce is so good I’ve caught myself sneaking spoonfuls straight from the pan while pretending to 'taste test.'
- It’s fuss-free and forgiving, but always feels restaurant-worthy when you bring it to the table.
02 -
- If you rush the sauce to a boil, the coconut milk can split—low and slow is the way.
- Leaving the pan covered keeps the fish meltingly tender; if you forget, the salmon dries out fast.
03 -
- Tucking thin slices of lime right into the sauce infuses surprising bursts of citrus.
- Chilling the fresh herbs until serving keeps their color vivid and flavor punchy.