Poached Salmon in Coconut Lime Sauce Recipe
This Poached Salmon in Coconut Lime Sauce recipe features tender salmon fillets gently cooked in a fragrant coconut milk sauce infused with garlic, ginger, lemongrass, and a hint of chili. The delicate balance of creamy coconut, tangy lime, and savory fish sauce creates a vibrant Southeast Asian-inspired dish perfect for serving over jasmine rice or vermicelli noodles, garnished with fresh coriander and sliced red chili for an added kick.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Southeast Asian
- Diet: Halal
Ingredients
Scale
Salmon
- 4 salmon fillets, 180g/6oz each, preferably skinless
- Salt and pepper, to taste
- 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 chili garlic paste (adjust to taste)
- 400 g/14oz coconut milk
- 1 tbsp fish sauce (or soy sauce)
- 2 tsp lime zest (from 1 lime)
- Lime juice, to taste
Garnish and Serving
- Fresh coriander/cilantro leaves, finely chopped (recommended)
- Finely sliced large red chillies (optional)
- Vermicelli noodles or steamed jasmine rice
- Steamed Asian greens
Instructions
- Season and sear salmon: Sprinkle both sides of the salmon fillets with salt and pepper. Heat 1 tablespoon of oil in a non-stick pan or well-seasoned skillet over medium-high heat. Place salmon skin side up and sear for 1 1/2 minutes until golden. Flip and cook the other side for 1 minute. Remove salmon onto a plate—it should still be raw inside.
- Cool skillet and sauté aromatics: Reduce heat to medium-low and allow the skillet to cool slightly. Add the remaining 1 tablespoon of oil, then add the grated garlic, ginger, and lemongrass. Cook until the garlic is light golden, about 1 minute.
- Caramelize sugar and add chili paste: Stir in the brown sugar and cook for 20 seconds until it caramelizes. Then add the chili garlic paste and mix well.
- Add coconut milk and fish sauce: Pour in the coconut milk, scraping the skillet base to dissolve any browned bits into the sauce. Stir in the fish sauce, then increase heat to medium and let the sauce simmer gently for 2 minutes.
- Poach salmon in sauce: Place the seared salmon fillets carefully into the simmering sauce. Lower heat and simmer gently for 4 minutes or until the salmon is just cooked through.
- Finish the sauce: Remove the salmon from the pan. Stir in lime zest and lime juice to taste. Adjust seasoning with additional fish sauce if needed.
- Serve: Plate the salmon over cooked vermicelli noodles or steamed jasmine rice. Spoon over the coconut lime sauce and garnish with chopped coriander and sliced red chilies if desired. Serve alongside steamed Asian greens.
Notes
- Note 1: Using skinless salmon fillets helps achieve a tender poached texture in the sauce.
- Note 2: Fresh lemongrass adds a true Southeast Asian flavor but can be substituted with finely grated lemon zest if unavailable.
- Note 3: Adjust the amount of chili paste according to your preferred spice level. Mild or hot chili pastes can be used.
Keywords: poached salmon, coconut lime sauce, Southeast Asian salmon, coconut milk recipe, ginger garlic salmon, lemongrass salmon, healthy salmon recipe
