Poached Salmon Recipe

Poached salmon is the perfect balance of elegance and comfort—a dish that feels indulgent yet is incredibly simple to prepare. This recipe brings together tender salmon fillets simmered in a fragrant coconut, lime, and lemongrass broth that’s bursting with freshness and flavor. Whether you’re looking to impress guests or just want a quick, wholesome dinner, this poached salmon recipe is a guaranteed winner.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Quick & Fuss-Free – Ready in under 30 minutes, perfect for weeknights.
• Simple Ingredients, Big Flavor – Everyday pantry staples with a vibrant Asian twist.
• Restaurant-Quality at Home – The delicate poaching method gives salmon an ultra-tender texture.
• Versatile Serving Options – Delicious with noodles, steamed rice, or fresh greens.
• Impress Without Stress – Elegant enough for entertaining but easy enough for beginners.

This version stands out because the salmon is gently simmered in a coconut-lime broth infused with ginger, garlic, and lemongrass, creating a sauce that’s as irresistible as the fish itself.

Ingredients Needed

For the Salmon & Broth

• 4 salmon fillets (about 180 g / 6 oz each), preferably skinless
• Sea salt & freshly ground black pepper, to season
• 2 tbsp neutral oil (such as canola or vegetable), divided
• 2 garlic cloves, finely grated
• 2 tsp fresh ginger, finely grated
• 1 lemongrass stalk, peeled and finely grated
• 1 tbsp light brown sugar
• 1 tsp chili garlic paste (or any chili paste of choice; adjust heat to taste)
• 400 g / 14 oz full-fat coconut milk
• 1 tbsp fish sauce (or soy sauce, if preferred)
• Zest of 1 lime (about 2 tsp)
• Fresh lime juice, to taste

For Garnish & Serving

• Fresh coriander (cilantro), chopped
• Thinly sliced red chili (optional, for extra heat and color)
• Cooked vermicelli noodles or steamed jasmine rice
• Lightly steamed Asian greens (bok choy, broccoli, or pak choi)

How to Make Poached Salmon

Step 1 – Season and Sear the Salmon

Sprinkle both sides of the salmon fillets with salt and pepper. Heat 1 tablespoon of oil in a non-stick skillet over medium-high heat. Place salmon skin-side up and sear for about 1½ minutes, then flip and cook for just 1 minute more. Remove the salmon from the pan—it should still be mostly raw inside. This step builds flavor without overcooking.

Step 2 – Create the Aromatic Base

Reduce the heat to medium-low. Add the remaining oil to the same pan, then sauté the garlic, ginger, and lemongrass for about 1 minute, until the garlic turns lightly golden and fragrant. This forms the flavor backbone of the dish.

Step 3 – Build the Sauce

Stir in the brown sugar and let it caramelize slightly for 20 seconds—this deepens the flavor. Add the chili paste and cook briefly, then pour in the coconut milk, scraping up any caramelized bits from the bottom of the pan. These bits enrich the sauce.

Step 4 – Simmer and Poach

Mix in the fish sauce, then bring the liquid to a gentle simmer over medium heat. Cook for 2 minutes. Return the salmon fillets to the pan, reduce the heat, and poach gently in the broth for 4 minutes, or until just cooked through and tender.

Step 5 – Finish with Lime

Remove the salmon carefully and stir in lime zest and a squeeze of fresh lime juice. Taste and adjust seasoning with more fish sauce or lime juice if needed.

Step 6 – Serve

Place salmon over noodles or rice, ladle the coconut broth generously on top, and garnish with fresh coriander and red chili slices.

Serving and Storage Tips

• Serving Ideas: Serve in wide bowls with plenty of broth, topped with herbs and chili for a restaurant-style look. Pair with jasmine rice for a comforting meal or vermicelli noodles for a lighter option.
• Storage: Store leftovers in an airtight container in the fridge for up to 2 days.
• Reheating: Reheat gently on the stovetop over low heat to avoid drying out the salmon. Do not boil, as this may split the coconut milk.

Helpful Notes

• Protein Swap: Try this poaching method with cod, trout, or prawns for variety.
• Make it Vegetarian: Replace salmon with firm tofu and swap fish sauce for soy sauce.
• Spice Level: Adjust chili paste to your preference—use less for mild, or add extra for heat lovers.
• Broth Thickness: If you prefer a creamier sauce, simmer an extra 2–3 minutes before adding the salmon.

Conclusion

This poached salmon recipe proves that healthy, flavorful meals don’t need to be complicated. With its silky coconut broth infused with ginger, lemongrass, and lime, every bite is both refreshing and comforting. Perfect for busy weeknights or impressing at dinner parties, it’s a dish you’ll come back to again and again.

If you try this recipe, leave a comment and star rating below—I’d love to hear how it turned out! Don’t forget to share it with friends on Pinterest or Facebook.
👉 What’s your favorite side to enjoy with salmon—rice, noodles, or greens? Let me know in the comments!

Frequently Asked Questions (FAQ)

How do you poach salmon?

Salmon is gently cooked in a simmering liquid (like coconut milk, broth, or water) just below boiling point. This keeps the fish moist, tender, and flavorful.

Is salmon good for poaching?

Yes! Salmon is one of the best fish for poaching because its rich texture and flavor pair beautifully with aromatic broths.

What is poached fish?

Poached fish is seafood cooked by gently simmering it in liquid, which preserves tenderness and prevents it from drying out.

How long does salmon need to be poached for?

Typically 4–6 minutes in a simmering broth is enough, depending on thickness. The fish should flake easily but remain moist inside.