Poached Salmon in Coconut Lime Broth

This poached salmon recipe features tender fillets simmered in a fragrant coconut, lime, and lemongrass broth. It’s light, fresh, and elegant yet easy enough for a weeknight meal.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Asian Fusion

Calories: 460

Ingredients Method Notes

Ingredients

For the Salmon & Broth

4 fillets salmon about 180 g / 6 oz each, preferably skinless
to taste sea salt & black pepper
2 tbsp neutral oil such as canola or vegetable, divided
2 cloves garlic finely grated
2 tsp fresh ginger finely grated
1 stalk lemongrass peeled and finely grated
1 tbsp light brown sugar
1 tsp chili garlic paste adjust to taste
400 g coconut milk full-fat
1 tbsp fish sauce or soy sauce
1 zest lime about 2 tsp
to taste lime juice freshly squeezed

For Garnish & Serving

to taste fresh coriander chopped
to taste red chili thinly sliced, optional
to serve vermicelli noodles or steamed jasmine rice
to serve Asian greens lightly steamed (bok choy, broccoli, or pak choi)

Method

Step 1: Season salmon fillets with salt and pepper. Heat 1 tbsp oil in skillet over medium-high. Sear salmon 1½ minutes skin-side up, then flip for 1 minute. Remove from pan, still mostly raw inside.
Step 2: Lower heat to medium-low. Add remaining oil. Sauté garlic, ginger, and lemongrass for 1 minute until fragrant.
Step 3: Stir in brown sugar, caramelize briefly, then add chili paste. Pour in coconut milk, scraping pan to deglaze.
Step 4: Stir in fish sauce and bring to a gentle simmer. Cook 2 minutes. Return salmon to pan, poach gently for 4 minutes until just cooked through.
Step 5: Remove salmon carefully. Add lime zest and juice to broth. Adjust seasoning with more lime or fish sauce.
Step 6: Serve salmon over noodles or rice. Ladle coconut broth on top and garnish with coriander and sliced chili.

Notes

✔ Protein swap: Use cod, trout, or prawns. ✔ Vegetarian option: Swap salmon for firm tofu and fish sauce for soy sauce. ✔ Adjust spice: Reduce chili paste for milder flavor or increase for extra heat. ✔ Creamier broth: Simmer an extra 2–3 minutes before adding salmon.