Poached Salmon in Coconut Lime Sauce Recipe
This Poached Salmon in Coconut Lime Sauce is a luscious, healthy dish featuring tender salmon fillets gently cooked in a creamy, aromatic coconut milk sauce infused with zesty lime, garlic, ginger, and a hint of soy. Perfect for a light yet flavorful meal, this recipe balances rich creaminess with bright citrus notes and savory undertones.
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Total Time: 27 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion (Southeast Asian-inspired)
- Diet: Gluten Free
Ingredients
Scale
Salmon
- 4 salmon fillets (about 6 ounces each), skin removed
Sauce
- 1 cup coconut milk (full-fat for creaminess)
- 1/2 cup fish stock or water
- 1 tablespoon olive oil or butter
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 tablespoon fresh ginger, grated
- Zest of 1 lime
- Juice of 2 limes
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 teaspoon honey or maple syrup (optional for a touch of sweetness)
- Salt and pepper, to taste
- Fresh cilantro, for garnish (optional)
- Lime wedges, for serving
Instructions
- Prepare the Sauce: Heat the olive oil or butter in a large skillet or sauté pan over medium heat. Add the minced garlic, finely chopped onion, and grated ginger. Sauté for 2-3 minutes until the onions are softened and fragrant.
- Add Liquids and Season: Stir in the coconut milk, fish stock (or water), soy sauce, lime zest, lime juice, and honey if using. Bring the sauce to a gentle simmer. Season with salt and pepper to taste. Let it simmer for about 5 minutes to allow the flavors to meld.
- Poach the Salmon: Gently place the salmon fillets into the simmering sauce, arranging them skin-side down. Spoon some sauce over the top of the fillets to ensure even cooking.
- Cook Covered: Cover the pan with a lid and poach the salmon for 10-12 minutes until cooked through and flaky. Take care not to overcook; the salmon should remain moist. The internal temperature should reach 145°F (63°C).
- Check Doneness: Test the salmon by gently pressing with a fork to ensure it flakes easily when done.
- Finish and Serve: Remove the salmon from the skillet and place on serving plates. Spoon the coconut lime sauce over the top, garnish with fresh cilantro if desired, and serve with lime wedges on the side for an extra citrus burst.
Notes
- Use full-fat coconut milk for a richer, creamier sauce.
- For a gluten-free version, substitute soy sauce with tamari.
- The honey or maple syrup is optional and helps balance acidity with a touch of sweetness.
- Be careful not to overcook the salmon to keep it moist and tender.
- Serve with steamed rice or a light vegetable side to complement the flavors.
Keywords: poached salmon, coconut lime sauce, healthy salmon recipe, coconut milk sauce, lime and ginger salmon, gluten free seafood
