Poached Salmon in Coconut Lime Sauce
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4
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Calories
502 kcal
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Course
Main Course
Poached Salmon in Coconut Lime Sauce
Description
Poached Salmon in Coconut Lime Sauce uses skinless salmon fillets gently cooked to preserve moisture and a delicate texture. The sauce combines coconut milk with aromatics like garlic, ginger, and freshly grated lemongrass, seasoned with brown sugar, chili garlic paste, and fish sauce for a savory depth. The salmon is briefly seared on both sides to develop a golden exterior before being simmered in the flavorful sauce, allowing it to finish cooking slowly and absorb the complex flavors.
The resulting dish offers a balance of creamy coconut richness, subtle spice from the chili paste, and fresh brightness from lime zest and juice, complemented by the fragrant herbs and seasonings. The sauce has a slight thickness and a gentle caramel note from the cooked sugar, enhancing the overall flavor profile.
Serving this salmon with jasmine rice or vermicelli noodles helps soak up the sauce, while steamed Asian greens add a crisp contrast. The sprinkled fresh coriander and optional sliced red chili provide a fresh, herbaceous garnish that complements the sauce’s complexity.
For best results, use skinless fillets to avoid tough skin, and peel and grate only the tender white part of the lemongrass stalk for maximum aroma. Adjust chili paste to your desired spice level. If preferred, replace fish sauce with soy sauce as a substitute. The recipe’s method can be adapted for other proteins like prawns or chicken, maintaining the same sauce preparation.
Ingredients
- 4 salmon 180g/6oz each preferably skinless (Note 1, fillets
- salt
- black pepper
- 2 tbsp neutral cooking oil separated, generic cooking oil
- 2 garlic finely grated, cloves
- 2 tsp ginger , finely grated
- 1 lemongrass , peeled, finely grated (Note 2)
- 1 tbsp brown sugar
- 1 tsp chilli garlic paste or other chilli paste, adjust to taste (Note 3)
- 400 g/14oz coconut milk (Note 2)
- 1 tbsp fish sauce (or soy sauce)
- 2 tsp lime zest (1 lime)
- lime juice , to taste
Garnish/serving:
- Coriander leaves finely chopped (recommended, aka cilantro leaves, fresh
- red chilli pepper optional, finely sliced, large
- vermicelli noodles soaked per packet, or rice
- jasmine rice steamed
- Asian Greens steamed
Instructions
- Sprinkle both sides of salmon with salt and pepper.
- Heat 1 tbsp oil in a non stick pan or well seasoned skillet over medium high heat. Add salmon, skin side up, and sear for just 1 1/2 minutes until golden. Turn salmon and cook the other side just for 1 minute, then remove onto a plate (should still be raw inside).
- Turn heat down to medium low and allow skillet to cool.
- Heat remaining 1 tbsp oil. Add garlic, ginger and lemongrass. Cook until garlic is light golden ~ 1 minute.
- Add sugar and cook for 20 seconds until it becomes a caramel (see video). Then stir in chilli paste.
- Add coconut milk and stir, scraping the bottom of the skillet to dissolve any bits stuck on the base into the sauce.
- Stir in fish sauce, increase heat to medium. Simmer for 2 minutes.
- Place salmon into the sauce, lower heat and simmer gently for 4 minutes, or until just cooked.
- Remove salmon, stir in lime zest and juice to taste. Adjust salt to taste with fish sauce.
- Serve salmon over noodles or rice. Spoon over sauce, garnish with coriander and chili if using.
Notes
- Skinless salmon fillets are preferred here to avoid chewy skin since the cooking method doesn’t create a crispy skin texture.
- When preparing lemongrass, remove the tough outer layers and grate only the bottom 5 inches (the tender part) for best flavor.
- Any type of chili paste can be used, including sriracha; adjust quantity for desired heat and color.
- Low-fat coconut milk can be substituted, but the sauce will be thinner with less coconut flavor.
- This sauce works well with other proteins like prawns, chicken, or different fish fillets if desired.
User Reviews
Overall Rating
5
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