This dish is a fresh and flavorful seafood dinner ready in just 25 minutes. Salmon fillets are gently poached in a rich coconut lime sauce that’s brightened with lime zest, ginger, garlic, and a touch of soy sauce. It’s creamy, tangy, and utterly satisfying—for weeknight dinners, dinner parties, or anytime you want something simple yet special.
Why You’ll Love This Recipe
This recipe balances comforting creaminess with lively citrus and ginger notes—perfect when you want something both luxurious and light. The sauce is smooth and aromatic, coating the salmon with powerful flavor while preserving its tender texture. It’s quick to prepare with minimal cleanup and works beautifully with rice, noodles, or fresh vegetables.
Ingredients
4 salmon fillets (about 6 ounces each), skin removed
1 cup coconut milk (full‑fat for creaminess)
½ 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 option
1 teaspoon honey or maple syrup (optional for sweetness)
Salt and pepper, to taste
Fresh cilantro (optional for garnish)
Lime wedges, for serving
Directions
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Heat the olive oil or butter in a large skillet over medium heat. Add the garlic, onion, and ginger and sauté for 2–3 minutes until they soften and become fragrant.
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Stir in the coconut milk, fish stock or water, soy sauce, lime zest, lime juice, and honey (if using). Season with salt and pepper and simmer for 5 minutes to let flavors meld.
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Carefully place the salmon fillets into the simmering sauce, spooning some over the top. Cover and cook for 10–12 minutes, until the salmon flakes easily or reaches 145°F (63°C) internal temperature.
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Transfer the salmon to a serving plate. Spoon the coconut lime sauce over the top. Garnish with cilantro and lime wedges.
Variations
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Use cod, halibut, or shrimp instead of salmon—adjust cooking time accordingly.
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Add greens like baby spinach or kale in the final minutes for a pop of color and nutrition.
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Spice it up with crushed red pepper or a dash of chili oil.
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Substitute lime for lemon or add fresh basil for a different citrus-herb twist.
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For extra richness, stir in a tablespoon of butter or coconut cream just before serving.
Heating and Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat, adding a splash of stock or water if the sauce thickens too much. This dish is best enjoyed fresh but holds up reasonably well if prepared ahead.
Frequently Asked Questions
Is this recipe gluten‑free?
Yes—use tamari instead of soy sauce to keep it gluten‑free.
Can I use light coconut milk?
Yes, though full‑fat versions yield a richer, creamier sauce.
How do I prevent salmon from overcooking?
Monitor cooking time carefully and remove salmon when it flakes easily with a fork or reaches 145°F.
Can I make this dairy‑free?
Absolutely—this recipe is already dairy‑free unless you choose to add butter.
What’s the best side dish?
Serve with steamed rice, quinoa, roasted vegetables, or crusty bread for dipping.
Can I use frozen salmon?
Yes—thaw completely before cooking to ensure even poaching.
How do I add more flavor?
Increase lime zest or grated ginger for an extra zingy sauce.
Can I double the recipe?
Yes—just make sure your pan is wide enough to spread the salmon fillets evenly.
Is the sauce thick or thin?
It’s creamy but pourable—ideal for drizzling over salmon and sides.
What’s the best way to serve leftovers?
Use it over rice bowls or turn it into a hearty soup by adding more broth and vegetables.
Conclusion
Poached Salmon in Coconut Lime Sauce is an elegant, nourishing dish that’s both easy to make and bursting with flavor. The creamy coconut base, zingy lime, and aromatic aromatics complement the delicate salmon—making every bite feel restaurant-worthy. It’s perfect for weeknights yet refined enough for special meals.
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Poached Salmon in Coconut Lime Sauce
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
This Poached Salmon in Coconut Lime Sauce is a quick and luscious one‑pan meal. Salmon fillets are gently poached in a creamy, aromatic sauce made with coconut milk, lime, ginger, and garlic. It’s light, flavorful, and perfect for any dinner. Ready in just 25 minutes.
Ingredients
4 salmon fillets (about 6 oz each), skin removed
1 cup coconut milk (full‑fat)
½ cup fish stock or water
1 tbsp olive oil or butter
2 garlic cloves, minced
1 small onion, finely chopped
1 tbsp fresh ginger, grated
Zest of 1 lime
Juice of 2 limes
1 tbsp soy sauce or tamari (for gluten‑free)
1 tsp honey or maple syrup (optional)
Salt and pepper, to taste
Fresh cilantro (optional garnish)
Lime wedges, for serving
Instructions
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Heat oil or butter in a skillet and sauté garlic, onion, and ginger until fragrant.
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Add coconut milk, stock, soy sauce, lime zest, lime juice, honey, salt, and pepper. Simmer 5 minutes.
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Gently add salmon, cover, and poach for 10–12 minutes until cooked through.
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Plate salmon, spoon over sauce, and garnish with cilantro and lime wedges.
Notes
- Optional honey adds subtle sweetness—skip if you prefer tang.
- For a richer sauce, add a spoonful of coconut cream or butter.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Poaching
- Cuisine: Fusion (Southeast Asian–inspired)
