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
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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.
Just made this for my husband and I. Massive winner!!! Already planning the next time we will eat it.
I’m so glad you loved it Vicky! N x
Outrageously good! Came together very easily. My COVID-19 boredom survival strategy is to challenge myself to try new recipes. This was probably the 4th or 5th recipe I’ve tried from your site and they’ve all been totally delicious!
That’s the best Leigh, we are all going to come out of this as great cooks! N x
OMG Nagi, yet another triumph!!! Love love loved it thank you
Oh my goodness this turned out so good!!!!
Hello Nagi, Do you think it would be possible to sear the fish and make the sauce in advance and keep it refrigerated. Then once guests arrive, warm up the sauce and poach the fish increasing the cooking time a little. Thanks for all your amazing recipes. You’ve changed my life!
THAT is a great idea! I love it Carolyn. I haven’t tried it for this particular recipe but if I thought of it I would! Only tip is to put the salmon straight in the fridge as soon as you get it off the stove for a rapid cool down (uncovered until cool, then cover). Also tip any juices that pool in the container into the sauce when poaching the salmon! N x
WOOT!!
By the time we had one mouthful of this scrumptious delightful salmon, my family was toasting you Nagi! The flavours were simply wow! Highly recommend this recipe and so easy to make.
Wahoo! That’s awesome to hear Angela! N x
Just wow. What amazing flavour. Can I freeze the left over portion?
I love this dish… I mash up a red birds eye chilli to put in the sauce too. I still wish I could find a better paste… I’m not getting much colour. And I adore Dozer!
As long as the flavour is there Stephanie!!! N x
Hi,
Just about to make this, but the lemongrass amount isn’t very clear. Is this in tsp or a 0.5 – 0.75 of an actual piece of lemongrass?
Ta 🙂
Hi Craig, it’s one lemongrass stalk – using the bottom end (not using the reedy outer layers or top) N x
Was thinking of using this for potluck, can it be prepared ahead of time , then warmed up?
Yes definitely Lisa!
This is amazing! Made it twice in one week – perfect for those rainy nights. I just added some veggies – wild mushrooms, steamed carrots and broccolini. My partner said we can sell it hahaha
I love your recipes in general! You’re doing a really good job!!!
I’m so glad it was a hit Ann!
Wow, I just had this for dinner and the flavors are amazing!!! I didn’t have lemongrass or very nice salmon, but I can’t wait to make it again. Thank you so much for sharing.
You’re so welcome Angela!
This has become a staple on our menu with the kids. Tonight I substituted palm sugar for brown and added browned julienne souring onions and cooked snow peas and peas to the sauce. Was a delicious variation.
Sounds great Sangeeta!!
Made this dish last night. It was so flavorful and easy to make! Thank you Nagi, your recipies are always a hit at my house☺️
Thanks so much for letting me know Siby!
I’m making this for the 3rd time and we love it! I just wanted to say thank you for sharing.
You’re so welcome Carla!
Nagi, this is a wonderful recipe. My husband who hates salmon not only ate this, but asked to make it again soon. I have tried a few of your recipes and they are all so delicious! Thank you so much for making my life easier.
You’ve totally converted him Desire 🙌
This is a great meal that comes together pretty quickly. We’ve been eating steelhead and Arctic char all week, so I used chicken breasts in this recipe, and wilted spinach in at the end. When I took my first bite, I had a flashback of living in the city and eating tom kha gai every chance I got. I haven’t had that soup in awhile, but my tastebuds say this recipe must be close! Yum Yum Yum!
That’s amazing May, I’m so glad you loved it!
Thank you for yet another excellent, super simple recipe. Everyone thinks I am an amazing cook. No… I just follow your recipes. The key for me is the lemongrass and chilie garlic.
Wahoo Mark, that’s great to hear!!
The combo of garlic, ginger, and lemongrass, along with the chili garlic and creamy coconut milk makes this makes this dish rich without being overpowering. Many Thai recipes are just too hot for the salmon; this one isn’t. Perhaps a few basil leaves on top to brighten it up. Well done Nagi. I paired it with an off dry pinot gris from New Zealand.
Amazing recipe, Nagi! Tried it for dinner tonight and it was so flavourful and aromatic. The salmon was so moist and juicy too. I didn’t have chilli garlic paste so I just just used 2 extra cloves of chopped garlic when sautéing and then threw in a tsp of chilli paste. It worked a treat! Served it with a quinoa salad for dinner. Can’t wait to try this with prawns/chicken and serve it with rice for lunch. Yummy!
Sounds like you nailed it Pascha!
I’m not sure if I can find garlic chili paste in store, do you think I could substitute gochujjang for it?
Hi Ali, any spicy Asian sauce will be fine – gochujang would be great!
I plan to make this soon. I got all the ingredients but could only find chilli paste not chilli garlic paste. How much of the chilli paste should I use? I’ve never cooked with it before.
Hi Melia, what kind of chilli paste is it?
It is Sambal Oelek ground fresh chili paste.