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.
Desire Ferguson says
Nagi, this is a wonderful recipe. My husband who hates salmon not only ate this, but asked to make it again soon. I have tried a few of your recipes and they are all so delicious! Thank you so much for making my life easier.
Nagi says
You’ve totally converted him Desire 🙌
May says
This is a great meal that comes together pretty quickly. We’ve been eating steelhead and Arctic char all week, so I used chicken breasts in this recipe, and wilted spinach in at the end. When I took my first bite, I had a flashback of living in the city and eating tom kha gai every chance I got. I haven’t had that soup in awhile, but my tastebuds say this recipe must be close! Yum Yum Yum!
Nagi says
That’s amazing May, I’m so glad you loved it!
Mark says
Thank you for yet another excellent, super simple recipe. Everyone thinks I am an amazing cook. No… I just follow your recipes. The key for me is the lemongrass and chilie garlic.
Nagi says
Wahoo Mark, that’s great to hear!!
Ted H says
The combo of garlic, ginger, and lemongrass, along with the chili garlic and creamy coconut milk makes this makes this dish rich without being overpowering. Many Thai recipes are just too hot for the salmon; this one isn’t. Perhaps a few basil leaves on top to brighten it up. Well done Nagi. I paired it with an off dry pinot gris from New Zealand.
Pascha says
Amazing recipe, Nagi! Tried it for dinner tonight and it was so flavourful and aromatic. The salmon was so moist and juicy too. I didn’t have chilli garlic paste so I just just used 2 extra cloves of chopped garlic when sautĂ©ing and then threw in a tsp of chilli paste. It worked a treat! Served it with a quinoa salad for dinner. Can’t wait to try this with prawns/chicken and serve it with rice for lunch. Yummy!
Nagi says
Sounds like you nailed it Pascha!
Ali says
I’m not sure if I can find garlic chili paste in store, do you think I could substitute gochujjang for it?
Nagi says
Hi Ali, any spicy Asian sauce will be fine – gochujang would be great!
Melia says
I plan to make this soon. I got all the ingredients but could only find chilli paste not chilli garlic paste. How much of the chilli paste should I use? I’ve never cooked with it before.
Nagi says
Hi Melia, what kind of chilli paste is it?
Melia says
It is Sambal Oelek ground fresh chili paste.
Marina says
Tried this tonight for dinner and it was so delicious and full of heaps of flavour. Tastes like Thai sauce from the jar! Amazing! I only cooked one piece of salmon for myself and just added some thinly cut Choy, broccoli and carrot and it all simmered away in the sauce! Served with some rice and was so quick and simple! Thank you!!
Nagi says
Yes! So easy and so delicious!!
Nats says
Woah, so surprised at just how tasty this was! And so simple! Thank you!!!
Nagi says
You’re so welcome Nats!
Megan says
Made this last night and it was SO GOOD. Pretty quick too. Thank you, saving this recipe!
Nagi says
Woot, isn’t it great Megan!?
Lori says
Wow. Soooo delicious!! Served with jasmine rice and greens. Outstanding recipe!
Trish says
Sorry but just did not like the texture of this
Nagi says
Hi Trish, I’m sorry to hear you didn’t enjoy this, what texture didn’t you like? The fish? – N x
Tim says
Hi Nagi,
Loved the recipe! On a broader note, just wanted to say that I love your blog, not just for the recipes but for the fact that they are Aussie and the products mentioned are instantly recognisable and able to be sourced easily for me (living in Oz). Love your work! Cheers, Tim
Nagi says
Thanks so much for the greta feedback Tim!
Carol Clark says
I have cooked this twice now and love it!
Question: Could the sauce be made a day in advance and then poach the fish the next day? I know I wouldn’t get the depth of flavor with the fish bits. But I wondered.
Natalie says
Ah that’s so helpful, thank you for that tip! They were definitely on the thick side so I knew it was a user error on my part, but just couldn’t figure out when they were quite done! AMAZING flavors though, I will definitely be trying this again 🙂 Thank you for taking time to send this tip and reply back!
Jillian says
So delish! I kind of doubled all the seasonings tbh and it turned out fantastic! Also added a head of broccoli and a chopped bell pepper to the sauce with the salmon, plus a few handfuls of spinach right at the end after I removed the salmon from the sauce, then served it over roasted sweet potato. Perfect weeknight dinner!
Nagi says
Sounds like you nailed it Jillian!
Fiona says
Outstanding! Even my non salmon loving man loved it!! That sauce…yum,!
Nagi says
Wahoo! I’m so glad it was a hit Fiona!
stephanie says
This recipe is so delicious the flavour was beautiful can’t wait to make it again luv your website.
stephanie says
I give this recipe 5 stars, it was amazing. Love the sauce can’t wait to make it again. Love your website.
Nagi says
Thanks so much Stephanie!! — Nxx
stephanie says
Sorry for all the comments didn’t think they were going through to you
stephanie says
I made this last night and it was absoluely delicious. The flavour was amazing, Love your website and have made loads of your recipes. I give this 5 stars can’t wait to make it again.