Coconut Lime Poached Salmon (Printable)

Silky salmon poached in coconut milk with lime, ginger and cilantro. Quick, nourishing main for four.

# What You’ll Need:

→ Fish & Aromatics

01 - 4 skinless salmon fillets (about 6 oz each)
02 - 1 small onion, thinly sliced
03 - 2 garlic cloves, minced
04 - 1 tablespoon fresh ginger, grated
05 - 1 red chili, thinly sliced (optional)

→ Poaching Liquid

06 - 1 can (13.5 fl oz) full-fat coconut milk
07 - 3/4 cup chicken broth or vegetable broth
08 - Juice and zest of 2 limes
09 - 1 tablespoon fish sauce
10 - 1 tablespoon soy sauce or tamari
11 - 1 teaspoon sugar or honey

→ Garnish & To Serve

12 - 2 tablespoons fresh cilantro, chopped
13 - Lime wedges
14 - 2 spring onions, sliced
15 - Cooked jasmine rice or rice noodles (optional)

# Directions:

01 - Heat a splash of oil in a large deep skillet or saucepan over medium heat. Add onion, garlic, ginger, and red chili, sautéing until softened, approximately 3 to 4 minutes.
02 - Stir in coconut milk, broth, lime zest, lime juice, fish sauce, soy sauce, and sugar. Bring the mixture to a gentle simmer.
03 - Nestle salmon fillets into the coconut-lime broth. Cover the pan and poach gently over low to medium heat for 10 to 12 minutes, until salmon is just cooked through and flakes easily with a fork.
04 - Taste the broth and adjust seasoning if necessary by adding more lime, fish sauce, or soy sauce as desired.
05 - Serve salmon with generous ladles of broth over rice or noodles. Garnish with chopped cilantro, sliced spring onions, and additional lime wedges.

# Expert Suggestions:

01 -
  • No one expects weeknight salmon to taste this luxurious—the coconut milk bath transforms it every time.
  • The clean flavors and simple method made me crave it even after a holiday feast.
02 -
  • If you let the broth boil violently, the salmon goes from delicate to dry in minutes—the trick is keeping the gentlest bubble you can.
  • Adding lime zest before juicing wakes up the aroma in a way I never expected; don’t skip that step.
03 -
  • Don’t rush the poaching—low and slow keeps salmon silky and tender.
  • If you zest the lime directly over the pot, you capture all those priceless oils in the broth.

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