Fresh Poached Salmon Recipe Easy Creamy Coconut Lime Sauce
Tender poached salmon fillets served in a creamy coconut lime sauce that is light, fresh, and perfect for quick weeknight dinners or elegant gatherings.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Cuisine: Fusion
Ingredients
Scale
- 2 salmon fillets, about 6 ounces (170 g) each, skin-on or skinless
- 1 cup (240 ml) full-fat coconut milk
- Juice of 1–2 fresh limes (about 2 tablespoons)
- 1 teaspoon lime zest
- 2 garlic cloves, minced
- 1 teaspoon freshly grated ginger
- 1 cup (240 ml) low-sodium chicken or vegetable broth (can substitute water)
- 1 tablespoon olive oil
- Salt and pepper, to taste
- Fresh cilantro or basil, chopped (optional, for garnish)
Instructions
- Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add minced garlic and grated ginger and sauté for about 1 minute until fragrant but not browned.
- Pour in 1 cup chicken or vegetable broth and 1 cup full-fat coconut milk. Stir to combine and bring to a gentle simmer, about 3-4 minutes. Avoid boiling vigorously.
- Stir in lime zest, fresh lime juice, and a pinch of salt and pepper. Taste and adjust seasoning as needed.
- Carefully add salmon fillets skin-side down (if using skin-on) into the simmering liquid. Cover with a lid and poach gently for 8-10 minutes until salmon is opaque and flakes easily with a fork.
- Using a slotted spatula, gently lift salmon from the poaching liquid and place on warmed plates. Tent loosely with foil to keep warm.
- Increase heat to medium-high and simmer the poaching liquid uncovered for 3-5 minutes until it thickens slightly to a creamy sauce consistency, stirring occasionally.
- Adjust sauce seasoning with salt, pepper, or lime juice if needed. Pour sauce over salmon fillets and garnish with chopped cilantro or basil if desired.
- Serve immediately with steamed jasmine rice, quinoa, or a crisp salad.
Notes
Keep the heat low to gently poach the salmon to maintain tenderness. Avoid boiling the poaching liquid to prevent tough fish. Reduce the sauce slowly to thicken without curdling the coconut milk. Fresh lime zest and juice are key for bright flavor. Use skin-on salmon to help keep fillets intact during poaching. Leftovers can be stored separately and reheated gently to preserve texture.
Nutrition
- Serving Size: 1 salmon fillet with
- Calories: 375
- Sugar: 2
- Sodium: 150
- Fat: 22
- Saturated Fat: 18
- Carbohydrates: 5
- Fiber: 1
- Protein: 35
Keywords: poached salmon, coconut lime sauce, easy salmon recipe, quick dinner, healthy seafood, creamy sauce, weeknight meal, gluten-free, dairy-free