Poached Salmon in Coconut Lime Sauce Recipe
This Poached Salmon in Coconut Lime Sauce is a delicate and flavorful dish featuring tender salmon fillets gently simmered in a creamy, tangy coconut lime sauce infused with garlic, ginger, and fresh lime zest. Perfect for a light yet satisfying meal, it combines the richness of coconut milk with zesty lime and aromatic spices for a tropical-inspired seafood delight.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion (Southeast Asian-inspired)
Ingredients
Salmon
- 4 salmon fillets (about 6 ounces each), skin removed
Sauce
- 1 cup coconut milk (full-fat for creaminess)
- 1/2 cup fish stock or water
- 1 tablespoon olive oil or butter
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 tablespoon fresh ginger, grated
- Zest of 1 lime
- Juice of 2 limes
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 teaspoon honey or maple syrup (optional for a touch of sweetness)
- Salt and pepper, to taste
Garnish
- Fresh cilantro, for garnish (optional)
- Lime wedges, for serving
Instructions
- Heat Oil: In a large skillet or sauté pan, heat the olive oil or butter over medium heat.
- Cook Aromatics: Add the minced garlic, chopped onion, and grated ginger to the pan. Sauté for about 2-3 minutes, until the onions are softened and fragrant.
- Add Liquids: Stir in the coconut milk, fish stock (or water), soy sauce, lime zest, lime juice, and honey (if using). Bring the mixture to a simmer.
- Season the Sauce: Season the sauce with salt and pepper to taste, adjusting the seasoning to your preference. Let it simmer gently for 5 minutes to allow the flavors to meld together.
- Add Salmon Fillets: Gently place the salmon fillets into the simmering sauce, skin-side down. Spoon some of the sauce over the top of the fillets to help them cook evenly.
- Poach Salmon: Cover the pan with a lid and cook for 10-12 minutes, or until the salmon is cooked through and flakes easily with a fork. Be careful not to overcook the salmon, as it should remain moist and tender.
- Check for Doneness: The internal temperature of the salmon should reach 145°F (63°C). If you don’t have a thermometer, check the salmon by gently pressing it with a fork to see if it flakes easily.
- Serve: Garnish with fresh cilantro if desired, and serve with lime wedges alongside the poached salmon and coconut lime sauce.
Notes
- Use full-fat coconut milk for the creamiest sauce; light coconut milk may yield a thinner consistency.
- Fish stock can be substituted with water for a lighter version without compromising too much flavor.
- Adjust the lime juice and zest amounts based on your preferred tartness.
- If you prefer a sweeter sauce, add a bit more honey or maple syrup to taste.
- To ensure even cooking, make sure the sauce simmers gently and avoid boiling vigorously once the salmon is added.
- Serve this dish with steamed rice or sautéed vegetables for a complete meal.