Coconut Lime Poached Salmon – A Refreshing, Flavorful Seafood Dish Recipe

I’m excited to share my Coconut Poached Salmon, a light, flavorful pairing of creamy coconut and bright lime that will leave you eager to read the full recipe.

I keep coming back to this Coconut Poached Salmon because it makes weekday dinners feel like something worth talking about, it really is a Flavorful Salmon that surprises you. I love a good salmon fillet gently bathed in creamy coconut milk with bright lime notes, the sauce clings to each bite and somehow makes the fish taste both delicate and bold.

It looks almost too simple but then you eat it and you want to ask where that flavor came from. Perfect when you want an island surprise or to impress without sweating it, you’ll make it again, trust me.

Ingredients

• Salmon: High quality protein and omega-3 fats, supports brain and heart health, mildly rich
• Coconut milk: Full fat gives creamy texture, adds healthy fats and sweetness, high calorie
• Lime: Bright acidity,adds tang and vitamin C, balances richness and lifts flavors
• Ginger: Spicy, aromatic, aids digestion and adds warm freshness to the sauce
• Fish sauce: Umami saltiness, small amount boosts savory depth without overpowering lime
• Garlic: Pungent, adds depth and a little bite, works well cooked or raw
• Cilantro: Fresh herb note, adds bright green flavor and aroma, toss on at end

Ingredient Quantities

• 1 1/2 lb salmon fillet cut into 4 portions skin on or off
• 1 can (14 oz) coconut milk full fat
• 1/2 cup low sodium chicken broth or water
• 2 tbsp fresh lime juice about 1 lime
• 1 tsp lime zest
• 1 to 2 tbsp brown sugar or honey to taste
• 1 tbsp fish sauce
• 2 garlic cloves minced
• 1 tbsp fresh ginger grated
• 1 small shallot thinly sliced
• 1 small red chili or jalapeño thinly sliced optional
• 2 tbsp neutral oil like vegetable or avocado optional
• Salt and freshly ground black pepper to taste
• 2 green onions thinly sliced for garnish
• 1/4 cup fresh cilantro chopped for garnish
• Lime wedges for serving optional

How to Make this

1. Pat the 1 1/2 lb salmon dry, season lightly with salt and pepper and set aside; if you want crispy skin, heat 1 to 2 tbsp neutral oil in a wide skillet over medium-high and sear skin-side down 2 to 3 minutes until golden, then remove briefly from the pan.

2. In the same skillet (or a shallow saucepan) whisk together 1 can (14 oz) full fat coconut milk, 1/2 cup low sodium chicken broth or water, 2 tbsp fresh lime juice, 1 tsp lime zest, 1 to 2 tbsp brown sugar or honey, and 1 tbsp fish sauce.

3. Add 2 garlic cloves minced, 1 tbsp fresh grated ginger, 1 small shallot thinly sliced, and the optional small red chili or jalapeño thinly sliced; stir, bring to a gentle simmer over medium heat and dont let it boil or the coconut milk will separate.

4. Taste the sauce and adjust: add more sugar or honey if too sharp, more lime juice if it needs brightness, and be careful with salt since fish sauce is salty.

5. Slide the salmon pieces into the simmering coconut lime liquid, flesh-side down (keep skin-side down if the skin is on and you seared it), reduce heat so the liquid just barely simmers, cover and poach gently.

6. Poach until the salmon is just cooked through, usually 6 to 10 minutes depending on thickness; aim for about 125 to 130 F for medium doneness or until the fish flakes easily. If you seared first you may need only 4 to 6 minutes to finish.

7. Remove the salmon with a slotted spoon or spatula, spoon some sauce over the fillets and let them rest 1 to 2 minutes so juices settle.

8. Garnish with 2 green onions thinly sliced, 1/4 cup chopped fresh cilantro, and lime wedges for serving; serve over rice or noodles and enjoy.

Equipment Needed

1. Wide skillet or shallow saucepan with lid, for searing then poaching
2. Spatula or slotted spoon to lift the fillets out gently
3. Instant-read thermometer to check 125 to 130 F doneness
4. Measuring cups and spoons for coconut milk, broth, lime juice etc
5. Whisk or fork to blend the sauce (you can use either)
6. Cutting board and sharp knife for slicing shallot, chili and cutting salmon
7. Microplane or fine grater for ginger and lime zest
8. Paper towels to pat the salmon dry before cooking

FAQ

Coconut Lime Poached Salmon – A Refreshing, Flavorful Seafood Dish Recipe Substitutions and Variations

• Coconut milk
  • Light coconut milk — same amount, thinner and less rich but lower fat
  • Cashew cream (blend 1 cup soaked cashews with 1 cup water) — creamy, dairy free, slightly nutty
  • 1/2 cup heavy cream + 1/2 cup water — close richness if you can have dairy
  • Evaporated milk — richer than regular milk, not coconut flavored
• Fish sauce
  • Soy sauce or tamari — salty umami, use same amount (tamari for gluten free)
  • Worcestershire sauce — similar umami with a tangy note, use slightly less and taste
  • Miso paste diluted with water (1 tsp miso + 1 tbsp water) — savory and round, good sub if you want depth
• Fresh lime juice
  • Fresh lemon juice — slightly less floral, same amount works fine
  • Bottled lime juice — fine in a pinch, use same amount but taste for brightness
  • Rice vinegar + a pinch of sugar (1 tbsp vinegar + 1/4 tsp sugar) — adds acidity if you have no citrus
• Brown sugar or honey
  • Maple syrup — use a little less by volume, gives a different but lovely flavor
  • Coconut sugar — 1:1 swap, more caramel notes and less sweetness
  • White sugar + 1 tsp molasses per tbsp sugar — mimics brown sugar if that’s all you got

Pro Tips

1. Pat the salmon super dry and get the pan really hot if you want crispy skin. Oil the pan, lay the fish skin side down and dont mess with it for a couple minutes, then finish gently in the sauce so the skin stays crisp-ish.

2. Never let the coconut milk boil, you’ll get that weird grainy split. Keep it on a low simmer, whisk the coconut milk with the broth before heating, and if it starts to separate take it off the heat and whisk in a tablespoon of cold water or a little butter to bring it back together.

3. Taste as you go, fish sauce is sneaky salty so add it slow. If the sauce is too sharp add more sugar or a tiny bit of honey, if its too sweet add a splash more lime right at the end, it brightens everything up.

4. Use a quick probe thermometer and pull the salmon at about 125 to 130 F for medium doneness, it will carry to perfect while it rests. If you dont have a thermometer check with a fork at the thickest part, you want it to just start to flake.

5. Keep the herbs and lime fresh and raw, chop cilantro and green onions last minute so they stay bright. You can also reduce the poaching liquid a bit after removing the fish to thicken it and spoon over the fillets, tastes way better than a watery sauce.

Coconut Lime Poached Salmon – A Refreshing, Flavorful Seafood Dish Recipe

Recipe by James Level

0.0 from 0 votes

I'm excited to share my Coconut Poached Salmon, a light, flavorful pairing of creamy coconut and bright lime that will leave you eager to read the full recipe.

Pin

Servings

4

servings

Calories

640

kcal

Equipment: 1. Wide skillet or shallow saucepan with lid, for searing then poaching
2. Spatula or slotted spoon to lift the fillets out gently
3. Instant-read thermometer to check 125 to 130 F doneness
4. Measuring cups and spoons for coconut milk, broth, lime juice etc
5. Whisk or fork to blend the sauce (you can use either)
6. Cutting board and sharp knife for slicing shallot, chili and cutting salmon
7. Microplane or fine grater for ginger and lime zest
8. Paper towels to pat the salmon dry before cooking

Ingredients

• 1 1/2 lb salmon fillet cut into 4 portions skin on or off

• 1 can (14 oz) coconut milk full fat

• 1/2 cup low sodium chicken broth or water

• 2 tbsp fresh lime juice about 1 lime

• 1 tsp lime zest

• 1 to 2 tbsp brown sugar or honey to taste

• 1 tbsp fish sauce

• 2 garlic cloves minced

• 1 tbsp fresh ginger grated

• 1 small shallot thinly sliced

• 1 small red chili or jalapeño thinly sliced optional

• 2 tbsp neutral oil like vegetable or avocado optional

• Salt and freshly ground black pepper to taste

• 2 green onions thinly sliced for garnish

• 1/4 cup fresh cilantro chopped for garnish

• Lime wedges for serving optional

Directions

• Pat the 1 1/2 lb salmon dry, season lightly with salt and pepper and set aside; if you want crispy skin, heat 1 to 2 tbsp neutral oil in a wide skillet over medium-high and sear skin-side down 2 to 3 minutes until golden, then remove briefly from the pan.
• In the same skillet (or a shallow saucepan) whisk together 1 can (14 oz) full fat coconut milk, 1/2 cup low sodium chicken broth or water, 2 tbsp fresh lime juice, 1 tsp lime zest, 1 to 2 tbsp brown sugar or honey, and 1 tbsp fish sauce.
• Add 2 garlic cloves minced, 1 tbsp fresh grated ginger, 1 small shallot thinly sliced, and the optional small red chili or jalapeño thinly sliced; stir, bring to a gentle simmer over medium heat and dont let it boil or the coconut milk will separate.
• Taste the sauce and adjust: add more sugar or honey if too sharp, more lime juice if it needs brightness, and be careful with salt since fish sauce is salty.
• Slide the salmon pieces into the simmering coconut lime liquid, flesh-side down (keep skin-side down if the skin is on and you seared it), reduce heat so the liquid just barely simmers, cover and poach gently.
• Poach until the salmon is just cooked through, usually 6 to 10 minutes depending on thickness; aim for about 125 to 130 F for medium doneness or until the fish flakes easily. If you seared first you may need only 4 to 6 minutes to finish.
• Remove the salmon with a slotted spoon or spatula, spoon some sauce over the fillets and let them rest 1 to 2 minutes so juices settle.
• Garnish with 2 green onions thinly sliced, 1/4 cup chopped fresh cilantro, and lime wedges for serving; serve over rice or noodles and enjoy.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 300g
• Total number of serves: 4
• Calories: 640kcal
• Fat: 49g
• Saturated Fat: 24g
• Trans Fat: 0g
• Polyunsaturated: 4g
• Monounsaturated: 11g
• Cholesterol: 100mg
• Sodium: 550mg
• Potassium: 1130mg
• Carbohydrates: 12g
• Fiber: 1.5g
• Sugar: 6g
• Protein: 37g
• Vitamin A: 400IU
• Vitamin C: 10mg
• Calcium: 40mg
• Iron: 1.6mg