The Zesty Poached Salmon in Coconut Lime Sauce Recipe

Crafting a delightful poached salmon in coconut lime sauce sparks culinary magic in your kitchen.

Fresh Pacific salmon nestles perfectly in a creamy, bright sauce bursting with tropical flavors.

Delicate fish meets zesty lime and rich coconut cream for an unexpected flavor journey.

Weeknight dinners transform into something extraordinary with this simple yet sophisticated recipe.

Light, aromatic ingredients dance together, creating a meal that feels both elegant and comforting.

Mediterranean and Southeast Asian influences merge seamlessly in this quick, nutritious dish.

Quick preparation means you can enjoy restaurant-quality seafood without complicated techniques or endless chopping.

Dive into this recipe and experience a taste adventure that will become your new favorite salmon preparation.

Why Poached Salmon In Coconut Lime Sauce Is A Winner

• Create Flavor Explosion: Dive into a tropical taste adventure with this coconut lime sauce that transforms ordinary salmon into a mouthwatering culinary masterpiece, blending sweet, tangy, and savory notes.
• Simplify Cooking Process: Master a restaurant-quality dish without complex techniques, using basic kitchen skills and common ingredients that come together quickly in one skillet.
• Customize Your Meal: Easily adapt the recipe by adjusting spice levels, swapping protein, or adding favorite herbs to match personal taste preferences and dietary needs.
• Nutrition Powerhouse: Pack your plate with omega-3 rich salmon, balanced with a light coconut sauce that delivers incredible flavor while keeping the meal healthy and satisfying.

What You’ll Need For Poached Salmon In Coconut Lime Sauce

• Salmon Fillets: Fresh, high-quality fish that will absorb the delicious coconut lime sauce.

• Coconut Milk: Creamy base that creates a rich and smooth sauce.
• Chicken Broth: Adds depth of flavor and helps create the poaching liquid.

• Lime Juice, Lime Zest: Provides bright, citrusy notes that complement the salmon.
• Fish Sauce, Soy Sauce: Introduces a savory and umami element to the sauce.
• Brown Sugar: Balances the tangy and salty flavors with a subtle sweetness.

• Garlic, Onion: Foundational ingredients that build a flavorful base for the sauce.

• Salt, Pepper: Essential for enhancing the overall taste of the salmon.

• Olive Oil: Used to sauté the aromatics and start the cooking process.

• Fresh Cilantro, Red Chili: Adds a fresh, herbal touch and optional heat to the dish.

How To Make Poached Salmon In Coconut Lime Sauce

Step 1: Warm Up the Skillet

Heat olive oil in a large skillet over medium heat. Toss in minced garlic and diced onion, letting them dance and soften for 2-3 minutes until they become translucent and fragrant.

Step 2: Create the Magical Sauce

• Coconut milk
• Fish sauce
• Soy sauce
• Brown sugar
• Lime juice
• Lime zest
• Chicken broth

Stir everything together and let the mixture come to a gentle simmer, creating a vibrant and aromatic sauce.

Step 3: Prepare the Salmon

Sprinkle salt and pepper over the salmon fillets.

Gently lower the fillets into the simmering sauce, allowing them to bathe in the flavorful liquid.

Step 4: Poach to Perfection

Cover the skillet and let the salmon cook for about 10 minutes.

The fish is ready when it easily flakes with a fork and appears opaque throughout.

Step 5: Serve with Style

Transfer the salmon to serving plates.

Ladle the rich coconut lime sauce over the fish. For a final flourish, scatter fresh chopped cilantro and thinly sliced red chili on top if you want an extra kick of flavor.

Handy Tips For Poached Salmon In Coconut Lime Sauce

• Use fresh salmon fillets for the best flavor and texture, ensuring they are evenly thick for consistent cooking.
• Adjust the lime juice and zest to balance the tanginess according to personal preference, tasting the sauce before adding salmon.
• Check salmon doneness by gently pressing the fish – it should flake easily and appear opaque throughout without any translucent sections.
• Consider substituting coconut milk with light coconut milk for a lower-calorie version, maintaining the creamy sauce consistency.
• Pair the dish with steamed rice or quinoa to soak up the delicious coconut lime sauce, creating a complete and satisfying meal.

Tasty Twists For Poached Salmon In Coconut Lime Sauce

• Spicy Ginger Salmon: Replace lime with fresh ginger and add red pepper flakes for a zesty, warming flavor profile.
• Mediterranean Herb Salmon: Swap coconut milk with white wine, add oregano, thyme, and replace fish sauce with capers for a Mediterranean-inspired variation.
• Asian Sesame Salmon: Incorporate sesame oil, replace lime with rice vinegar, and sprinkle toasted sesame seeds on top for an authentic Asian-style preparation.
• Tropical Mango Salmon: Blend fresh mango puree into the coconut sauce, add a touch of chili powder, and garnish with diced mango for a sweet and tangy version.

Pairing Ideas For Poached Salmon In Coconut Lime Sauce

• Elevate Your Salmon Experience
• – Pair with Crisp Sauvignon Blanc: Select a chilled, zesty white wine that complements the coconut lime sauce's bright, tropical flavors and cuts through the salmon's richness.
• – Serve Alongside Jasmine Rice: Create a perfect bed for the poached salmon, allowing the fragrant rice to soak up the delicious coconut lime sauce and enhance the overall dining experience.
• – Match with Cucumber Mint Salad: Prepare a light, refreshing side that provides a cool contrast to the warm, spicy sauce and adds a crisp texture to the meal.
• – Enjoy with Sparkling Passion Fruit Mocktail: Craft a non-alcoholic beverage that mirrors the recipe's tropical notes and offers a sweet, tangy counterpoint to the salmon's delicate flavor.

How To Store Poached Salmon In Coconut Lime Sauce

• Refrigerate: Store leftover salmon in an airtight container within 2 hours of cooking. Keeps fresh for 3-4 days in the refrigerator.
• Freeze: Wrap salmon tightly in plastic wrap, then place in a freezer-safe container. Freezes well for up to 2 months without sauce.
• Reheat Oven: Preheat oven to 275°F. Place salmon in a baking dish with a splash of broth, cover with foil, and warm for 10-12 minutes to prevent drying.
• Microwave Gentle: Use 50% power, heat in 30-second intervals, and add a tablespoon of broth to maintain moisture. Stop heating when salmon is just warmed through to prevent overcooking.

Poached Salmon In Coconut Lime Sauce FAQ Guide

• Is poaching better than other cooking methods for salmon?

Poaching is gentler than grilling or frying, which helps salmon retain moisture, nutrients, and delicate flavor without adding extra fat.

• Can I use frozen salmon for this recipe?

Yes, just thaw salmon completely in the refrigerator before cooking and pat dry with paper towels to remove excess moisture for best results.

• How do I know when salmon is perfectly poached?

The salmon should look opaque, flake easily with a fork, and have an internal temperature of 145°F, which indicates it’s fully cooked without becoming dry.

• What if I don't have fish sauce?

You can substitute fish sauce with soy sauce or worcestershire sauce, though the flavor profile will be slightly different from the original recipe.

Poached Salmon in Coconut Lime Sauce Recipe

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4.6 from 40 reviews

• Total Time: 20 minutes
• Yield: 4 1x

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Description

Succulent salmon nestles in a zesty coconut lime sauce, promising a tropical culinary escape that dances between creamy and tangy flavors. Elegant yet simple, this dish brings Mediterranean freshness and Southeast Asian inspiration directly to your plate.

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Ingredients

Scale 1x2x3x

Main Protein:

• 4 salmon fillets (skinless)

Sauce Ingredients:

• 1.5 cups coconut milk
• 0.5 cup chicken broth
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce
• 1 tablespoon brown sugar
• 1 lime (juice and zest)

Aromatics and Seasonings:

• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1 onion, finely chopped
• Salt and pepper to taste
• Fresh cilantro for garnish
• Sliced red chili for garnish (optional)

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Instructions

1. Warm olive oil in a spacious skillet over medium heat, then sauté minced garlic and diced onion for 2-3 minutes until they become translucent and fragrant.
2. Pour coconut milk into the skillet, then incorporate fish sauce, soy sauce, brown sugar, freshly squeezed lime juice, grated lime zest, and chicken broth. Whisk ingredients together and allow the mixture to gently simmer.
3. Delicately season salmon fillets with a sprinkle of salt and cracked black pepper, then carefully lower them into the bubbling sauce.
4. Securely cover the skillet and let the salmon poach for approximately 10 minutes at a low, consistent temperature, ensuring the fish cooks thoroughly and develops a delicate, flaky texture.
5. Transfer the perfectly poached salmon onto serving plates, generously ladle the aromatic coconut lime sauce around the fish, and enhance the presentation by scattering fresh cilantro leaves and thinly sliced red chili peppers as a vibrant garnish.

Notes

• Check salmon freshness by ensuring a mild sea smell and firm, moist texture without discoloration.
• Adjust sauce’s spiciness by adding more or less red chili based on personal heat tolerance.
• Replace salmon with tofu or white fish for vegetarian or alternative protein options.
• Use low-sodium soy sauce and broth to control salt content for heart-healthy diets.

• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Category: Dinner, Appetizer
• Method: Simmering
• Cuisine: Thai

Nutrition

• Serving Size: 4
• Calories: 450
• Sugar: 6 g
• Sodium: 600 mg
• Fat: 28 g
• Saturated Fat: 9 g
• Unsaturated Fat: 16 g
• Trans Fat: 0 g
• Carbohydrates: 18 g
• Fiber: 1 g
• Protein: 32 g
• Cholesterol: 70 mg