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:
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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!
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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.
Have made twice now – and needs to be on a much more regular rotation. just beautiful and not difficult to make. tonight served with rice and broccolini.
Made this for Easter Sunday & 9 people loved it. So flavoursome. Leftovers for 2 lunches for me, yay!
Easy and excellent! I did add the sliced red Fresno chili to the sauce when the salmon was returned and garnished with cilantro. I also served it with sliced cucumber. A S. African Sauvignon Blanc was a perfect pairing.
I also served in on top of Jasmine Rice. Definitely a Dinner Guest worthy dish!
Perfect 👌 easy and delicious!
To quote my friends who tried this “this is one of the best things I’ve ever eaten”. Since I did this the first time around 2 months ago I have the craving to do it about once a week at least. It might just be my favorite recipe on this site (as of yet), just because it’s delicious but also quick, easy and makes a great lunch to bring to work as well.
This was really good and easy. There was good flavor but not too much spice (for those who might be sensitive to spice). My daughter didn’t complain at all. The only change I would make is doubling the sauce (but that’s just a personal preference). There was enough for the recipe as written.
I made this for my partner and I on a night the kids weren’t home, as they don’t like fish, and it was absolutely delicious! We both loved it. Can’t wait to make it again.
Yum! I used half the chilli (for kids) and didn’t have quite enough coconut milk (just used water to make up the amount) but it turned out delicious. Will make again with the full amount. Kids hoovered it up 🙂
Fabulous! Easy and quick too..& the sauce omg…all my fave things!!
This is an amazing dish! Will cook this again, and again.
A favorite recipe! I’ve used fish, shrimp and even tofu. The sauce is so delicious I usually double it. Served over cauliflower rice it makes a quick and delicious meal.
I absolutely LOVE this recipe and will make it again. Thank you very much!
This was so easy and delicious. I am living in a small town in Italy and cannot find Thai red curry paste anywhere. But, I subbed calabressi picantte in this recipe and added a little more lime/sugar. It was soo good. Thank you for the substitution suggestions!
This is way more delicious than I had supposed it could be. And so easy. Thanks
Hi Nagi, I love this with the salmon – but I’m also cooking this with a few non-fish eaters. Interested if I should do it in two batches – one Salmon, the other Chicken OR do I make extra sauce – and at the end, add your poached chicken recipe https://www.recipetineats.com/poached-chicken/ pieces into just the sauce component? Interested in your thoughts. ( or any one else’s) Cheers
Hello!! Hoping to make this recipe later this week. Just wondering, could I prepare the sauce ahead of time? Then on the day, simply cook the salmon in the already made sauce? TIA! Karsha
10/10, so easy to make and so delicious!
We love this recipe. I have made it numerous times. Thinking I will try it chicken one day too
This was amazing! Having the leftover sauce with prawns tonight. Yum!
Fantastic recipe – sooo delicious!
Amazing dish – so delicious!