I’m absolutely thrilled to share with you one of my favorite go-to recipes – Poached Salmon in Coconut Lime Sauce! This dish transports me right to a tropical paradise with its rich, creamy coconut flavor and zesty lime kick. It’s reminiscent of a Thai coconut curry, but without the complexity and fuss. With just a few simple steps, I promise you’ll have a vibrant and delicious meal on the table in no time – perfect for a busy weeknight or when you want to impress guests without breaking a sweat. So come and join me in the kitchen as we create this mouthwatering salmon recipe that’s all about flavor!
Why You’ll Love This Recipe
- Quick and easy: From start to finish, this recipe takes only about 25 minutes!
- Incredible flavor: The combination of coconut milk, lime, and garlic creates a delectable sauce that’s hard to resist.
- Healthy and nutritious: Salmon is packed with Omega-3 fatty acids, making this dish as good for your body as it is for your taste buds.
- Versatile: This recipe works beautifully with other fish, chicken, and shrimp, allowing you to switch things up!
Ingredients
You’ll be needing salmon fillets that are beautifully skinless, but don’t worry; skin-on works too, especially if that’s what you have! Add a sprinkle of salt and pepper for flavor, and don’t forget your oil for searing. To bring all those delightful flavors together, I use fresh garlic and ginger, along with some zesty lemongrass that really elevates the dish. A hint of brown sugar adds a touch of sweetness, and a chili garlic paste gives it just the right kick. Finally, we’ll wrap all this goodness in luscious coconut milk, a dash of fish sauce, and some zesty lime to finish things off. The vibrant garnish of fresh coriander and sliced red chilies brings it all together!
Full ingredient list with measurements is provided in the pintable recipe card below.
How to Make the Recipe
First things first, let’s prepare our salmon. Sprinkle both sides of each fillet with salt and pepper, giving it that essential flavor boost. In a non-stick pan or well-seasoned skillet, heat one tablespoon of oil over medium-high heat. Once sizzling, carefully add your salmon, skin side up, and sear for about 1 to 1.5 minutes until it turns golden brown. Gently flip the salmon and let it cook for just about a minute on the other side, then remove it to a plate. This is where the magic begins!
Now, lower the heat to medium-low and let your skillet cool just a tad. Drizzle in the remaining tablespoon of oil, then add the finely grated garlic, ginger, and lemongrass. Cook this aromatic trio for around a minute until the garlic becomes lightly golden – can you smell that deliciousness? Next, sprinkle in the brown sugar and let it cook for about 20 seconds until it turns into a lovely caramel. Stir in the chili paste, adjusting the spiciness to your liking!
Time for the star of the show: pour in the creamy coconut milk, swirling it around to scrape up any delicious bits stuck to the base of the skillet. Mix in the fish sauce and raise the heat to medium. Let it simmer for about 2 minutes, allowing those lovely flavors to meld together. Now, gently place your salmon back into the sauce, reduce the heat, and let it simmer again for about 4 minutes, or until it’s cooked to your preference. It’s getting exciting, isn’t it?
When your salmon is perfectly cooked, remove it from the skillet and stir in the lime zest and a splash of lime juice for that zing! Taste and adjust the salt as necessary. Now, it’s time to serve! Lay your salmon over some noodles or a bed of jasmine rice, generously spooning on that luscious sauce. Garnish with fresh coriander and, if you’re feeling adventurous, some finely sliced red chilies for extra flair!
Pro Tips for Making the Recipe
- If you aren’t able to find lemongrass, don’t fret! You can substitute it with lemongrass paste, just stirring in about one tablespoon when adding the coconut milk.
- For a beautiful sauce texture, remember to scrape up any bits stuck to the bottom of the pan—this is pure flavor!
- Add a splash of lime juice at the end to brighten the dish even more; it makes all the difference!
- For a lovely finish, consider using low-fat coconut milk, but keep in mind that the flavor will be slightly less robust.
How to Serve
There are so many delightful serving options here! This poached salmon is delicious served over cooked vermicelli noodles or steamed jasmine rice, but it also pairs wonderfully with lightly steamed Asian greens for some added crunch and nutrients. Don’t forget that finishing touch of fresh coriander – it’s not just decorative; it adds a burst of flavor that you don’t want to miss out on! If spice is your thing, the sliced red chilies add a colorful kick.
Make Ahead and Storage
This recipe can be prepped ahead of time, though I recommend poaching the salmon fresh for best texture. If you have any leftovers, store them in an airtight container in the fridge. The flavors of the sauce will continue to deepen, making for an even tastier meal the next day! To reheat, gently warm in a pan over low heat, adding a splash of water or coconut milk to help it along. You can even freeze the sauce separately if you’d like to save it for later. Just make sure to enjoy it within one month!
I hope you love this Poached Salmon in Coconut Lime Sauce recipe as much as I do! It’s a guilt-free indulgence bursting with flavor that’s bound to impress your family or guests. Happy cooking and bon appétit!
Poached Salmon in Coconut Lime Sauce
Ingredients
Salmon
- 4 fillets salmon fillets 180g/6oz each, preferably skinless
Seasoning
- salt and pepper to taste
Oil & Aromatics
- 2 tbsp oil separated
- 2 cloves garlic finely grated
- 2 tsp ginger finely grated
- 1 lemongrass peeled and finely grated
- 1 tbsp brown sugar
- 1 tsp chilli garlic paste or other chilli paste, adjust to taste
- 400 g coconut milk
- 1 tbsp fish sauce or soy sauce
- 2 tsp lime zest from 1 lime
Garnish/Serving
- fresh coriander/cilantro leaves finely chopped
- finely sliced large red chillies optional
- vermicelli noodles or soaked per packet, or rice
- steamed jasmine rice
- steamed Asian greens
Instructions
- Sprinkle both sides of salmon with salt and pepper.
- Heat 1 tbsp oil in a non-stick pan over medium-high heat. Add salmon, skin side up, and sear for 1.5 minutes until golden. Turn and cook the other side for 1 minute, then remove onto a plate (should still be raw inside).
- Reduce heat to medium-low and allow skillet to cool. Heat remaining oil, then add garlic, ginger, and lemongrass. Cook until garlic is light golden (~1 minute).
- Add sugar and cook for 20 seconds until it caramelizes, then stir in chilli paste.
- Stir in coconut milk, scraping the bottom of the skillet to dissolve any bits stuck on the base.
- Stir in fish sauce, increase heat to medium and simmer for 2 minutes.
- Place salmon into the sauce, lower heat, and gently simmer for 4 minutes or until just cooked.
- Remove salmon, stir in lime zest and juice to taste, and adjust salt if needed.
- Serve salmon over noodles or rice, spoon over sauce, and garnish with coriander and chili if using.