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.
Kate says
So delicious. Loved the fresh flavours. Used coconut cream as didn’t have coconut milk and the sauce was soo rich and creamy and good. Will definitely make this one again.
Nagi says
Perfect Kate! N x
Roger Longfellow says
Nagi, I’ve lost track of how many of your recipes I’ve cooked, most multiple times. Every one a family winner. This one is no exception. Essential Thai curry flavours but straightforward to make. Definitely goes into the meal rotation. I only hope you didn’t get into trouble making poor Dozer carry your sneakers 🤣
Rachael Miels says
This is so easy and so delicious! The sauce is devine. I only had coconut cream so it was so creamy. Will definitely be making again!
Nagi says
Wahoo!!! Thanks Rachael!
Ava says
I do not have lemongrass. Any substitute?
Also, how do you think it would turn out with red curry paste instead of the chilli paste.
I am cooking for children as well as parents so don’t care for heat.
Pashi says
I used lime zest and a bit lime juice and it turned it very good!
Nagi says
Hi Ava, red curry paste will have heat too, if you don’t have lemongrass, you can use some lime zest instead or use the jarred paste. N x
Carol says
All l can say is yum, yum, yum. Nagi, you are royalty in our household, we absolutely love you. This was another winner.
Nagi says
Thanks so much Carol! N
Danielle says
Can’t believe how easy this is. So much flavour and such little effort required. I don’t think I took a breath while eating this. 😂 loved it.
Nagi says
Wahoo – and that’s the best way of cooking! N x
Wendy Sue says
OMGEEEE! I love this. I made it last week with salmon over vermicelli noodles. Going to make again tonight but going to try with chicken tonight! Any advice with the chicken? I am not a chef haha
Robyn says
Hi Nagi, can I use Chilli oil instead of Chilli paste in this recipe?
(And thank you so much our family is loving your recipes!! We had the slow roasted lamb shoulder last night and your beef enchiladas are a family fav too.. we have too many Favs to list) 😁
Nagi says
Hi Wendy, I’m so glad you loved it – it will be fantastic with chicken!! What cut are you going to use? If it’s breast, I would slice in in half to make two thin steaks, cook it off first and then make the sauce 🙂 N x
Mon says
GUYS GUYS GUYS. YOU. HAVE. TO. TRY. THIS. AMAZING!! THANKYOU
Vicky Alford says
Just made this for my husband and I. Massive winner!!! Already planning the next time we will eat it.
Nagi says
I’m so glad you loved it Vicky! N x
Leigh says
Outrageously good! Came together very easily. My COVID-19 boredom survival strategy is to challenge myself to try new recipes. This was probably the 4th or 5th recipe I’ve tried from your site and they’ve all been totally delicious!
Nagi says
That’s the best Leigh, we are all going to come out of this as great cooks! N x
jacqueline Hadj Hamou says
OMG Nagi, yet another triumph!!! Love love loved it thank you
Wendy Unger says
Oh my goodness this turned out so good!!!!
Carolyn says
Hello Nagi, Do you think it would be possible to sear the fish and make the sauce in advance and keep it refrigerated. Then once guests arrive, warm up the sauce and poach the fish increasing the cooking time a little. Thanks for all your amazing recipes. You’ve changed my life!
Nagi says
THAT is a great idea! I love it Carolyn. I haven’t tried it for this particular recipe but if I thought of it I would! Only tip is to put the salmon straight in the fridge as soon as you get it off the stove for a rapid cool down (uncovered until cool, then cover). Also tip any juices that pool in the container into the sauce when poaching the salmon! N x
Nagi says
WOOT!!
Angela Theunissen says
By the time we had one mouthful of this scrumptious delightful salmon, my family was toasting you Nagi! The flavours were simply wow! Highly recommend this recipe and so easy to make.
Nagi says
Wahoo! That’s awesome to hear Angela! N x
Lisa says
Just wow. What amazing flavour. Can I freeze the left over portion?
Stephanie Burbank says
I love this dish… I mash up a red birds eye chilli to put in the sauce too. I still wish I could find a better paste… I’m not getting much colour. And I adore Dozer!
Nagi says
As long as the flavour is there Stephanie!!! N x
Craig says
Hi,
Just about to make this, but the lemongrass amount isn’t very clear. Is this in tsp or a 0.5 – 0.75 of an actual piece of lemongrass?
Ta 🙂
Nagi says
Hi Craig, it’s one lemongrass stalk – using the bottom end (not using the reedy outer layers or top) N x
Lisa says
Was thinking of using this for potluck, can it be prepared ahead of time , then warmed up?
Nagi says
Yes definitely Lisa!
Ann says
This is amazing! Made it twice in one week – perfect for those rainy nights. I just added some veggies – wild mushrooms, steamed carrots and broccolini. My partner said we can sell it hahaha
I love your recipes in general! You’re doing a really good job!!!
Nagi says
I’m so glad it was a hit Ann!
Angela says
Wow, I just had this for dinner and the flavors are amazing!!! I didn’t have lemongrass or very nice salmon, but I can’t wait to make it again. Thank you so much for sharing.
Nagi says
You’re so welcome Angela!
Sangeeta says
This has become a staple on our menu with the kids. Tonight I substituted palm sugar for brown and added browned julienne souring onions and cooked snow peas and peas to the sauce. Was a delicious variation.
Nagi says
Sounds great Sangeeta!!
Siby Thomas says
Made this dish last night. It was so flavorful and easy to make! Thank you Nagi, your recipies are always a hit at my house☺️
Nagi says
Thanks so much for letting me know Siby!
Carla says
I’m making this for the 3rd time and we love it! I just wanted to say thank you for sharing.
Nagi says
You’re so welcome Carla!