Poached Salmon made exotic with a simple, amazing Coconut Lime Sauce!! Tastes like a Thai coconut curry sauce – but it’s quick and easy. The trick is to caramelise garlic, ginger and lemongrass with a smidge of sugar before adding the coconut milk. It’s incredible what a difference it makes!
Poached Salmon
Poached fish has a bad reputation. The mere mention of it conjures up visions of pale, overcooked, flavourless fish swimming in murky water.
It’s time for a makeover.
Enter – THIS Poached Salmon swimming in an outrageously tasty caramelised Coconut Lime Sauce with lemongrass, ginger and chilli. Poached fish never tasted so good!! 😂
This poached salmon is lightly seared on the outside first then we finish cooking it by poaching in a simple Thai coconut curry sauce.
How to poach salmon
The “normal” way to poach salmon involves bringing a pot of water to the boil with some basic aromatics like lemon and sprigs of herbs, then the salmon is gently simmered until it’s cooked.
This isn’t my favourite way to cook salmon. I miss the flavour you get from searing.
So my method of making poached salmon involves lightly searing first THEN poaching in the same skillet.
Coconut Curry Sauce – real easy!
Looks like Thai Red Curry, tastes like Thai Red Curry…..
Sure, it doesn’t have quite the same depth of flavour – but it requires a fraction of the time and ingredients. I think even those with sophisticated South East Asian palettes will still be mighty impressed with the flavour of we manage to get in this so quickly and with so few ingredients!
Here’s what goes in the coconut curry sauce – and it’s all things you can pick up at supermarkets.
The one thing that some supermarkets may not carry is Chilli Garlic Sauce which, as the name suggests, is a spicy garlicky paste. But don’t worry if you can’t find it – just sub with any chilli paste, even if it’s not Asian (eg Franks), OR use a chilli sauce like Sriracha.
Caramelisation makes all the difference!
If you’re looking at the ingredients suspiciously, thinking surely she’s exaggerating, how on earth can so few ingredients make a coconut curry sauce that tastes like Thai Red Curry? I don’t blame you. I’ll be honest – I’ve tried a few simple Coconut sauces before and been disappointed.
So here are the 2 key things in this recipe that add depth of flavour into this otherwise simple sauce:
Sear the salmon first. Just lightly – to add colour and flavour to the salmon as well as leaving behind tasty brown bits in the skillet (it’s called fond!) that adds flavour into the sauce. This is a cooking fundamental – never waste those precious golden bits from searing things!
Caramelise the aromatics (garlic, ginger, lemongrass) with a touch of sugar. It’s amazing how much more flavour that adds to an otherwise simple sauce!
What to serve with poached salmon
There’s enough sauce to serve this over jasmine rice or any rice you prefer, or with noodles (pictured). I’ve used vermicelli noodles here because they’re quick to prepare – just soak in boiling water for a few minutes,
Add a side of steamed Asian greens and voila! A healthy, Omega 3 rich dinner on the table in 20 minutes!!! – Nagi x
PS If you’re wondering if salmon is good for you, the answer is yes, we should all eat more of it! It’s rich in protein and Omega 3 fatty acids which do all sorts of good things for you – brain, joints and heart. So don’t shy away from salmon because you think it’s too fatty or too high in calories – it’s good fat.
MORE QUICK & EASY SALMON RECIPES
Christmas Baked Salmon: Easy & Make-ahead – Dead-easy, eye-catching centrepiece!
Sesame Crusted Salmon (that crust!)
Honey Garlic Salmon (super quick)
Salmon Cakes (they’re baked!)
And if you love coconut milk sauces, you’ll love these!
An amazing easy Thai Coconut Noodle Soup
WATCH HOW TO MAKE IT
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Poached Salmon in Coconut Lime Sauce
Ingredients
- 4 salmon fillets , 180g/6oz each preferably skinless (Note 1)
- Salt and pepper
- 2 tbsp oil , separated
- 2 garlic cloves , finely grated
- 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:
- Fresh coriander/cilantro leaves , finely chopped (recommended)
- Finely sliced large red chillies (optional)
- Vermicelli noodles OR , soaked per packet, or rice
- Steamed jasmine rice
- Steamed Asian greens
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.
Recipe Notes:
Nutrition Information:
LIFE OF DOZER
That time he got my sneakers wet so I took them off and made him carry them back to the car.
The brown bits in a pan are really the best aren’t they? Loving this recipe. So easy. Really anything with coconut milk is right up my alley. Just so many awesome flavors here. This may just change my mind about poached fish….
my mouth is watering. I’ve been buying ALL the salmon, and am constantly on the hunt for new ways to prepare. i’ll definitely be giving this a try.
Hello Nagi, cooking this recipe as I’m commenting. Used white fish fillet and shrimps. Smells absolutely delicious delicious! My 4th in a row recipe from your site (red velvet cake, honey glazed chicken, chicken and brocolli casserole). I am hooked! Thankyou.
So delicious I wanted to lick my plate! Thank you for another yummy recipe.
I’m salivating! Perfect timing, hubby doesn’t love salmon and he’s leaving on a hunting trip in a few days, I’m going to make this while he’s away.
Yum!
LOL!!! you go girl!!
Nagi — you always come through for me. Was planning on making your parm-crusted salmon with the lemon cream for a small party this coming weekend because it was such a HIT when I made it 2 Christmases ago, then THIS appeared. It looks amazing and easy. I am very excited to make this.
Oooh I love that part crusted salmon!! The other salmon recipe I made the other night has honey butter, it was super simple – just honey, butter, garlic and cider vinegar, basically the same recipe as the honey garlic chicken – but it was seriously impressive tasting!!
What a delicious and mouthwatering recipe! I think it is a also healthy recipe. Salmon is always healthy food. Is it similar to Swedish Lax fish and Salmon?
Thanks for sharing a very nice and with attractive image post.
Thanks for the compliment Deb! I’m not familiar with those varieties though 🙂
Oh my goodness! I have never been so proud of what I cooked in my entire life till I came across your page! This is by far the best recipe I have ever made!
So easy and delicious! If I could rate it more than five stars I would!
Keep up the good work! Xx
That’s so wonderful Hourin!! I’m so pleased you enjoyed this! N xx
This looks delicious, Nagi. Can’t wait to make it for the family. Would you think if I can substitute dark miso for chilli paste in this recipe for our little 2 year old please?
Hi Kathy! That’s a terrific idea, I didn’t think of that! Thanks for that tip – I’ll share it with another reader who asked the same thing! N x
Thank you Nagi. Love your recipes xx.
I was in the middle of making this and I needed a substitute for the chilli paste. Saw these comments and I’ve never heard of dark miri but after googling I decided to try half the amount of… Vegemite!
It was utterly amazing, and it might have even been better with the full amount of Vegemite. I’m seriously drooling this minute from the memory! Thanks Nagi for yet another delicious recipe.
Scratching my head. The title is poached salmon but the fish was seered. Love the balance of flavour.
Hi Odelia! It’s seared just a tiny bit for colour and flavour but it’s still raw inside, finishes cooking in the coconut broth 🙂 N x
Saw the recipe this morning and went to the grocery on the way home. Just finished licking my plate! Lemongrass wasn’t in my store but I found found lemongrass paste. I’ve tried several of your recipes and you never disappoint! Thank you for all that you do! I believe my 3 cats are just as spoiled as Dozer 😉
YES YES YES!!! I’m so glad you enjoyed this Cindy! And I have no doubt you spoilt you cats rotten. And they deserve it 😻
Hii!
Can you use this same recipe with chicken thighs or breasts?!!
PS Would pound breast to even thickness, even using fist is fine 😂
Abolsutely! Thought I put that in the notes! Just follow the same recipe – sear then simmer! N x
Yes, she says you can in the variations 😉
Hey Dozer did you have fun getting those blue sneakers wet?😂😂LOL
Yummy salmon recipe tks👍
I had to run them through the wash they were so dirty!!
Love salmon and the added flavors in the poaching liquid sound amazing….thanks Nagi.
Definitely a step up from just poaching in plain coconut milk!! 🙂 N x
I love salmon and it’s so healthy too! I will be using sweet chili sauce and a lemon instead. I saw frozen salmon in the store- alot cheaper, I hope it’s good, trying anyway. Lol. Your recipes are always fantastic anyways!
I’m almost afraid to ask, how Dozer got your sneakers wet!? 😂
My dog loves broccoli! I just say that word and he starts doing his begging dance!😂
Have a great day N! x
I hope everyone in all the disaster spots are staying safe!
Oooh that’s a terrific idea to use sweet chili sauce J! Thanks for the tip, I am sure other readers will find that suggestion super helpful! N x
Oh this looks so tempting!!! Trying this super soon.
JUST DO IT! 😂
OMG!! Look at all that flavor that is going on there. Whew!! And then you serve it on top of pasta. You’ve captured my heart and my tummy!! And Dozer? Did that teach him a lesson?? LOL!!!
Dozer – a lessom? Not at all. In fact, I think he slobbered in my shoes….
Yum! Gotta get this recipe goin’ like…tonight!
Aw, DozerMan…beast of burden!
Do it do it!!! It’s so tasty! 🙂 N x
This recipe sounds wonderful. I am really glad you said that one can sub soy sauce for the fish sauce. The one bottle of fish sauce I bought was so awful neither my husband nor I ever want me to use it again in any recipe.
There are fish sauces and fish sauces, Susan. A cheap and nasty one tastes awful and will stink up your kitchen. A good one will give you a real umami flavour and your kitchen is safe. 🤣 Ask your local Asian grocer which is good. Mine here in Australia recommended Megachef brand which cost me around AUD$5 about double of most brands. I would never buy the cheap, stinky stuff again. 😄
Thanks, Donna! I kind of knew that, but have been of the mind that it’s better to avoid fish sauce… 🙂
I hear you Susan. For years I was scarred by fish sauce because on Year 12 Muck Up Day, the boys school near ours put fish sauce in water guns and sprayed us with it. It STANK!!! I was scarred for years!!
I usually don’t comment before I try a recipe but…. how can this not be insanely delicious!! And I know how hard-tested your recipes are Nagi- I love knowing they’ll work out great. Can’t wait to go to the store & then make this one!
Thank you Laurie!!! Have to say, this one did take a few goes, I just thought a coconut milk sauce with just fish sauce and lime like many are done was too boring!! 😂