Go Back

Easy Poached Salmon in Creamy Coconut Lime Sauce

This Poached Salmon in Coconut Lime Sauce is a ridiculously simple yet delicious weeknight dinner. Ready in under 30 minutes, it features tender salmon fillets gently poached in a creamy, tangy, slightly sweet, and savory coconut lime sauce. It feels fancy but is easy to make, making you feel like a kitchen superstar.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 servings

Equipment

  • Skillet wide enough to hold all four salmon fillets comfortably in a single layer
  • Pan

Ingredients
  

Hauptzutaten

  • 4 salmon fillets skinless, about 4-6 ounces each, fresh or thawed frozen
  • 1 tablespoon olive oil
  • 2 garlic cloves minced
  • 1 onion finely chopped, yellow or white
  • 1.5 cup coconut milk full-fat, from a can
  • 1 tablespoon fish sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon brown sugar
  • 1 lime juice and zest
  • 0.5 cup chicken broth or vegetable broth
  • Fresh cilantro for garnish
  • Sliced red chili for garnish (optional)
  • Salt to taste
  • Pepper to taste

Instructions
 

  • First things first, get your pan ready! Choose a skillet that's wide enough to hold all four salmon fillets comfortably in a single layer. Heat the tablespoon of olive oil over medium heat.
  • Once the oil is warm, add your finely chopped onion and cook for about 3-5 minutes, stirring occasionally, until it's softened and translucent.
  • Add the minced garlic to the pan and cook for just another minute until you can smell its wonderful aroma. Be careful not to let it burn!
  • Now, pour in the coconut milk, chicken broth, fish sauce, and soy sauce. Add the brown sugar and the zest from your lime. Give everything a good stir to combine.
  • Bring the sauce to a gentle simmer. Let it cook for about 5 minutes, allowing the flavors to meld and the sauce to thicken ever so slightly.
  • Gently place your salmon fillets into the simmering sauce. They should be partially submerged. Cover the pan and let the salmon poach gently for 8-10 minutes. The exact time will depend on the thickness of your fillets. You'll know it's done when the salmon is opaque and flakes easily with a fork.
  • While the salmon is poaching, squeeze in the juice from your lime. Stir it into the sauce gently.
  • Carefully remove the salmon fillets from the sauce and set them aside on plates or a serving platter.
  • Give the sauce a final taste. Does it need a little salt or pepper? Adjust if necessary. You can let it simmer for another minute or two uncovered if you'd like it a bit thicker, but don't reduce it too much!
  • Spoon that glorious coconut lime sauce generously over the poached salmon.
  • Finish with a sprinkle of fresh chopped cilantro and those optional chili slices for a pop of color and heat. Serve immediately and prepare for happy sighs!

Notes

You can chop your onion and mince your garlic ahead of time to make weeknight cooking even faster. If you have leftovers, store cooked salmon and sauce separately in airtight containers for up to 2-3 days. Reheat sauce gently, then add salmon to warm through.