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Poached Salmon in Coconut Lime Sauce Recipe

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3.8 from 63 reviews

This vibrant and flavorful Poached Salmon in Coconut Lime Sauce recipe is a quick and delicious dish that combines tender salmon fillets with a fragrant coconut milk sauce infused with garlic, ginger, lemongrass, and a hint of chili. Perfectly seared salmon is gently poached in the aromatic sauce, then finished with fresh lime zest, juice, and coriander for a bright and satisfying meal that’s delightful served over vermicelli noodles or steamed jasmine rice alongside crisp Asian greens.

Ingredients

Salmon and Seasoning

  • 4 salmon fillets, 180g (6oz) each, preferably skinless
  • Salt and pepper, to taste
  • 2 tbsp oil, separated

Aromatics and 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 noodles, soaked as per packet instructions
  • Steamed jasmine rice
  • Steamed Asian greens

Instructions

  1. Season the Salmon: Sprinkle both sides of the salmon fillets evenly with salt and pepper to enhance their natural flavor.
  2. Sear the Salmon: Heat 1 tablespoon of oil in a non-stick pan or well-seasoned skillet over medium-high heat. Place the salmon fillets skin side up in the pan and sear for about 1½ minutes until golden brown. Flip the fillets and cook for an additional 1 minute. The salmon should remain raw inside at this stage. Remove the fillets onto a plate.
  3. Reduce Heat: Turn the stove heat down to medium-low and allow the skillet to cool slightly in preparation for the aromatics.
  4. Sauté Aromatics: Add the remaining 1 tablespoon of oil to the pan. Add the grated garlic, ginger, and lemongrass. Cook the mixture for about 1 minute until the garlic turns a light golden color and the aromatics are fragrant.
  5. Caramelize Sugar and Add Chili Paste: Stir in the brown sugar and cook for 20 seconds until it melts and begins to caramelize. Then, mix in the chilli garlic paste thoroughly.
  6. Add Coconut Milk: Pour in the coconut milk, stirring and scraping the bottom of the skillet to release any flavorful bits stuck to the pan, incorporating them into the sauce.
  7. Season Sauce and Simmer: Stir in the fish sauce and increase the heat to medium. Let the sauce simmer gently for 2 minutes to meld the flavors.
  8. Poach the Salmon: Return the salmon fillets to the skillet, lowering the heat and simmer gently for 4 minutes or until the salmon is just cooked through.
  9. Finish the Sauce: Carefully remove the salmon from the pan. Stir the lime zest and lime juice into the sauce, adjusting the seasoning with additional fish sauce if needed.
  10. Serve: Serve the poached salmon over vermicelli noodles or steamed jasmine rice. Spoon the fragrant coconut lime sauce over the top and garnish with finely chopped coriander and sliced red chillies, if using.

Notes

  • Use skinless salmon fillets for easier searing and poaching.
  • Fresh lemongrass adds essential citrusy fragrance, but if unavailable, substitute with 1 teaspoon of lemongrass paste.
  • Adjust the amount of chili garlic paste to your heat preference or substitute with mild chili sauce.
  • Ensure the skillet is well-seasoned or non-stick to prevent sticking during searing.
  • Cooking times are based on 180g salmon fillets; adjust slightly for different sizes.

Find it online: https://justsosavory.com/poached-salmon-in-coconut-lime-sauce-recipe/