Poached Salmon in Coconut Lime Sauce Recipe
Delicious and creamy Poached Salmon in Coconut Lime Sauce features tender salmon fillets gently cooked in a fragrant sauce made with coconut milk, lime zest and juice, garlic, ginger, and soy sauce. This easy stovetop recipe delivers a perfect balance of rich, tangy flavors and is perfect for a healthy, elegant dinner.
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Total Time: 27 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion, Seafood
- Diet: Gluten Free
Ingredients
Scale
Salmon
- 4 salmon fillets (about 6 ounces each), skin removed
Sauce
- 1 cup coconut milk (full-fat for creaminess)
- 1/2 cup fish stock or water
- 1 tablespoon olive oil or butter
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 tablespoon fresh ginger, grated
- Zest of 1 lime
- Juice of 2 limes
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 teaspoon honey or maple syrup (optional for a touch of sweetness)
- Salt and pepper, to taste
To Garnish
- Fresh cilantro (optional)
- Lime wedges, for serving
Instructions
- Heat Oil: In a large skillet or sauté pan, heat the olive oil or butter over medium heat to prepare the base for the sauce.
- Cook Aromatics: Add the minced garlic, chopped onion, and grated ginger to the pan. Sauté for about 2-3 minutes until the onions are softened and aromatic, which helps develop the sauce flavors.
- Add Liquids: Stir in the coconut milk, fish stock or water, soy sauce, lime zest, lime juice, and honey (if using). Bring the mixture to a gentle simmer to combine the flavors.
- Season the Sauce: Season with salt and pepper to taste, adjusting the seasoning to your preference. Let the sauce simmer gently for 5 minutes to allow the flavors to meld together.
- Add Salmon Fillets: Gently place the salmon fillets into the simmering sauce, skin-side down. Spoon some of the sauce on top to ensure even cooking and flavor infusion.
- Poach Salmon: Cover the pan with a lid and cook for 10-12 minutes, or until the salmon is cooked through and flakes easily with a fork. Take care not to overcook to keep the salmon moist and tender.
- Check for Doneness: The salmon should reach an internal temperature of 145°F (63°C). Alternatively, test by gently pressing with a fork to see if it flakes easily.
- Garnish and Serve: Remove the salmon from the skillet and place it on a serving plate. Spoon the coconut lime sauce over the top and garnish with fresh cilantro if desired. Serve with lime wedges for an extra burst of citrus flavor.
Notes
- Use full-fat coconut milk for a richer, creamier sauce.
- Substitute fish stock with water if unavailable, but fish stock adds more depth of flavor.
- Adjust the sweetness by adding or omitting honey or maple syrup based on your taste preference.
- Remove the skin from salmon fillets for a smoother texture, but you can leave it on if preferred.
- Serve with steamed rice or a light salad to complete the meal.
- Ensure not to overcook the salmon to maintain its moist texture.
Keywords: salmon, poached salmon, coconut lime sauce, seafood recipe, healthy dinner, gluten free seafood, coconut milk, lime, quick dinner
