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.
Delicious! Took us straight back to Thailand. Even the kids loved it. Thank you!
I’m so glad you loved it Jorien!!!
This is seriously look so delicious , perfect for this cold season 👍
Perfect to warm you up!
Made per recipe. Oh my gosh this was so good! No suggestions, you’ve got to make this especially if you like Thai flavors
Glad you enjoyed it Robin!! Thanks for sharing your feedback 🙂 N x
Really loved this dish Nagi! I usually use my homemade red curry, but this was a nice subtle flavor. Especially when you add another shot of chili paste and double the lemongrass. I think I cooked more salmon than what you prescribed, so I will double the recipe for more sauce in the future. Love the vermicelli with the sauce! Thanks Nagi
Absolutely loved this dish! I even ate the leftover sauce on its own – soooo good!
Awesome!!! Glad you enjoyed this Scarlett! N x ❤️
Hi Nagi,
We’re still away up north, but in Brisbane now, moving down to Ballina tomorrow.
As much as I’m loving it being away in our caravan I can’t wait to get home and try this one out as salmon is my favourite fish of all other than the crustaceans crayfish and prawns, so come Christmas I’ll be trying this with a mixture of both crustaceans. My mouth is salivating already.
Can’t help but LOVE that boy even if he did get your shoes wet, but then mama you’re the one that was wearing them, not him. Ha ! Ha!
Heading home!! Are you just staying over Christmas???
We’re down at Budgewoi now, but on our last day as we’re heading for home tomorrow to be home with the family for Christmas. Hope you and your family have a wonderful Christmas and a fantastic New year.
Hi Nagi,
Excited to prepare this for company this weekend. A couple of guests are vegetarians and I’ve been stumped how to please everyone. Would you please explain what you mean by “Asian Greens” as the side? What and how to prepare? Thanks a lot. I’m excited to make this.
Carol
Hiii Carol! Asian greens are things like buk choi / choy, choi sum, things like that 🙂 Have you seen things like that at your grocery stores?? To prepare them, the easiest way is to just steam them until the stalk is just tender. Then there’s enough sauce here for the greens too 🙂
The sauce is delicious. It since salmon already has such a strong distinct flavour we think it might go better with a firm asian fish rather than salmon. Thanks for the recipe!
I’m so pleased you enjoyed this Sonja! Thank you for letting me know! N x
Another keeper!!! made this last night for hubby and I – halved ingredients, wish I didn’t we wanted more 🙂
For a quick weeknight meal that sauce was bursting with flavour. I’d like to try that with chicken next time.
thanks again Nagi
I just made this for my husband and I ….wow, not a morsel left. I look forward to each recipe and enjoy that the world has become smaller thru your blog and varied cuisine. Thank you.
Hi Nagi, Another winner recipe! Absolute divine and my salmon-hating family inhaled it! Definitely will be making it again, someone above mentioned prawns, might try that next time. Thanks for your awesome recipes, you are my go-to.
This was super easy to make and also delicious! I made mine with Salmon SO GOOD! I also made some with beef mince for my husband and some with quorn pieces for lunch the next day 🙂
Would make again!
Was so pleased with how this turned out! Tasty, better than what I get at some restaurants. Thank you!
Made this last night and the flavour was delicious. My vego friend (can eat fish) loved it too. Best part, it’s so quick and easy… this is definitely going on the play list of go to meals! Thanks Nagi!
That’s great! So pleased you enjoyed this Marnie – N x
no other way to say it then this was outstanding!
That’s great! So pleased you enjoyed this Susan – N x
Made this for dinner the other night and the family loved it. The coconut lime sauce was so tasty, such a great mix of flavours. A very easy dish to make too!
Thanks again Nagi for another great recipe.
That’s great! So pleased you enjoyed this Karen – N x
Made this tonight and it was just brilliant, absolutely delicious. Piece of cake to knock together and in no time too and all the family loved it, including the kids who wolfed it down. We had it with jasmine rice and the sauce did the same thing of oozing together with the rice like a good Thai curry does. This will now be a weekly fixture I’d say. Excellent weeknight meal and jolly tasty. Two thumbs up Nagi!
I’m so pleased to hear that Timothy! Thank you for letting me know! N x
Wowee I made this tonight for my husbands birthday (football on so we are home) – he absolutely loved it – thank you for posting. He said you must be very clever to get so much flavour into the dish without being overpowering. I confirmed you were 😀😘👍🏻
Your hubby was happy with this as footy food?? 😂
YES! Served in a bowl so can comfortably sit in his favourite chair in front of the telly 🙂 He wants me to make it again (perhaps for the Grand Final) 🙂
Made this tonight and it was amazing! The sauce is super tasty! I even got to use limes from my new lime tree!
Crikey that was delicious! A new hit in our family repertoire. Thanks so much Nagi, another brilliant recipe 😋