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.
I made this for dinner tonight, and it was delicious!
Terrific, I’m so happy you loved it!
Can’t wait to try this! It looks really flavorful, right down my alley! I’ll let you know how it goes.. thinking Friday Fish Night 🙂
I hope you love it!
We made this tonight served with cauliflower rice and it was absolutely delicious!! Will definitely be making this again, I can’t wait to try it with rice noodles next time. Thank you!
Woot! Would have been fantastic with cauliflower rice – N x
Just made this. Very yummy. I am not a huge fan of salmon but with this dish, it may become my favorite fish. I had some extra salad shrimp that I wanted to get used so I added it to the sauce at the end. I will be making this again.
I’m so happy you loved it Cynthia!
This was a fantastic recipe! My husband said he was so impressed with my “fancy cooking skills”.
😂 you nailed it!
Hi Nagi,
I have made this recipe again tonight. It was even better than the first time, I made it (I did watch your video while making this time ) and the compliments were amazing.
Thank you.
I’m so happy to hear it Susan ❤️
This looks amazing. Do you think red curry paste would have the same effect as the chilli paste?
Delish. Though we used Cod Loin. Could have got the sauce a bit more reder for appearance (any tips?). Many Thanks
I hardly ever leave comments, however, this recipe was so amazing I had to leave a comment! I changed nothing and I loved it! Fast, easy and a real crowd pleaser!
Fast, easy and delicious! We love salmon and this version is so yummy! Love the sauce!
Thanks so much for the great feedback Theresa! ❤️
This was absolutely delicious! My only complaint is the stinky smell which I later figured out is the fish sauce….Will definitely be having this recipe again but will use soy sauce instead. I am curious to see how it will change the taste and texture. Thanks for the detailed instructions, modification suggestions, and fabulous recipe.
Hiya! It’s looks delicious. Thank you. What can I use instead of sugar?
Hi Luis, honey may work here as an alternative ☺️
This looks amazing! I don’t have lemongrass at home though, do you think it will still taste good without or is it worth it to make a special trip to the supermarket?!
I think this is the very first time I have ever left a comment for a recipe. This is CRAZY good!
Wahoo!! I’m so happy you loved it Alice! Thanks so much for the feedback!
This poached salmon in coconut lime sauce is amazing!!! Pure art, super simple and I felt all fancy. I will DEFINATELY use the sauce for my curry now.
Thank you!!
I’m so glad you loved it Chantelle!
This is a family and friend favourite thank you so much.
Do you have a beef in garlic recipe had it at the Imperial Christmas lunch it was the standout so tender thank you
I love this recipe, it’s so easy and delicious.
This is a gorgeous salmon, I was in need of a different recipe for salmon and this was it! I didn’t have the chilli so I instead used red pepper and chilli (blended). This is a really good recipe, thank you so very much for sharing…
I’m so glad you like it Ezra!
This might have just become my go to salmon recipe. Delicious!
Awesome Jackie!
This dish is amazing! It’s the best curry I’ve ever made. It actually tastes like the curry you get from a Thai restaurant and I’ve never been able to recreate that at home before. Thank you!
Awesome Martha! And homemade is so much more satisfying too!