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Poached salmon cut into pieces with coconut sauce and herbs on white plate.
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5 from 2 votes

Poached Salmon In Coconut Sauce

Salmon shallow-poached in a rich sauce of coconut milk, lime, chili crisp, ginger & fresh herbs - moist, tender, and ready in 18 minutes.
Prep Time5 minutes
Cook Time13 minutes
Total Time18 minutes
Course: Main Course
Cuisine: Southeast Asian-style
Servings (change as needed): 2
Author: Cheryl Avrich
US Measures - Metric

Ingredients

  • 3/4 pound fresh salmon fillets, skin on or off, Note 1
  • salt and black pepper
  • 2 green onions, finely chopped

Coconut sauce

  • 1 cup unsweetened coconut milk, full-fat
  • 1 tablespoon chili crisp, Note 2 (start with half, then add more later if needed)
  • 1 tablespoon lime juice (about 1/2 a medium lime)
  • 2 teaspoons brown sugar (or honey or maple syrup)
  • 2 teaspoons fish sauce, Note 3
  • 1 teaspoon grated ginger (or ¼ tsp powdered ginger)
  • ½ teaspoon kosher salt
  • ¼ cup chopped fresh herbs (½ for sauce, ½ for garnish) any combo of basil, cilantro, parsley, chives
US Measures - Metric

Instructions

  • MAKE THE COCONUT SAUCE: Add all the sauce ingredients (including 2 tablespoons of the chopped herbs) into a 10-12 inch/25-30 cm skillet. Stir and heat to a gentle simmer (tiny bubbles around edges), about 2 minutes.
    1 cup unsweetened coconut milk, full-fat, 1 tablespoon chili crisp, Note 2 , 1 tablespoon lime juice, 2 teaspoons brown sugar, 2 teaspoons fish sauce, Note 3, 1 teaspoon grated ginger, ½ teaspoon kosher salt, ¼ cup chopped fresh herbs (½ for sauce, ½ for garnish)
  • POACH SALMON: Cut salmon fillet lengthwise into smaller portions if needed, about 2 inches/5 cm wide -not essential, just easier to handle and quicker cooking. Place salmon, skin side down, on top of sauce. Sprinkle with salt and pepper. Spoon a little sauce on salmon. Top with most of chopped green onions (save a few for garnish). Cover a lid (Note 4) and poach 8-12 minutes, depending on thickness of fish (thinner cooks faster). An instant read thermometer will be 125–130°F (52–54°C) for medium (warm pink).
  • FINISH & SERVE: Transfer salmon to a board to remove skin - slip a spatula between flesh and skin. If you want the sauce a little thicker, cook 2 minutes longer to reduce. Taste and adjust - adding more lime, sugar, salt or chili crisp. Place salmon back into sauce. Garnish salmon with remaining herbs, lime wedges and extra green onions if you like. Serving options Note 5.

Notes

  1. Salmon: I find that at least 1 inch/2.5 cm thick are best. Skin on or off?
    • Skin on: For the most forgiving results, poach skin-on, skin-side down (the skin protects the flesh and helps keep it intact), then slip it off before serving.
    • Skin off: Poaching is gentle, so skin off is perfectly fine - no fussing with skin at the end, and the fish absorbs more sauce - just use smaller portions and handle gently so they don’t break.
  2. Chili crisp alternatives: (if you don't have)
    • If you still want crunch: chili oil + fried shallots/garlic.
    • Just heat: sambal oelek or sriracha.
    • More depth/umami: gochujang
    • Or try this homemade chili crisp recipe by Chili Pepper Madness.
  3. Fish sauce alternatives (if you don't like it and for vegans)
    • Soy sauce or gluten free/vegan tamari (but it won’t have the same depth of taste).
    • Worcestershire (note this has anchovies in it). Use half the amount.
    • Recipe for Vegan Fish Sauce from Food52.
    • Recipe for Vegetarian Fish Sauce using mushrooms by Cook’s Illustrated.
  4. Skillet cover alternatives: If you don't have a lid for your skillet, use foil, an upside-down plate, or place another pan on top.
  5. Serving options:
    • Place salmon back in skillet and serve straight from skillet
    • Serve as fillets 
    • Cut fillets into chunks (~ 2 inches/5 cm) and serve with sauce and sides.
    • Garnish options: lime wedges, herbs, sesame seeds, more chili crisp.
  6. Variations
    • Vegetarian version (use tamari/coconut aminos instead of fish sauce): 
      • Tofu steaks (extra-firm, pressed, patted dry) shallow-poached 6–8 min.
      • Cauliflower “steaks” (¾-inch thick) simmer gently 8–10 min until just tender.
      • Chickpeas + spinach: warm 5–7 min in the sauce; finish with herbs and lime.
    • Veggie add-ins: You can add 1 cup/120 grams of small diced zucchini, red pepper, carrot ribbons or bok choy to the sauce in the last 5 minutes of cooking. But keep in mind that veggies release water and can make the sauce thinner. For a richer sauce, serve veggies on the side.
    • Coconut-lime-curry version: Instead of chili crisp, add about 2 teaspoons red curry paste along with lime. You might need to add a pinch of sugar. Cook the sauce for a minute or two before adding the salmon.
  7. Make ahead: You can combine the sauce ingredients and store in the fridge for up to 2 days ahead. Poach fish in it before serving. To serve poached fish cold, cool salmon, refrigerate in airtight container without garnish for up to 2 days. Add garnish and serve cool or at room temp. 
 
Nutrition values are estimates. 
Calories: 606kcal | Carbohydrates: 13g | Protein: 37g | Fat: 46g | Saturated Fat: 28g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Cholesterol: 94mg | Sodium: 1153mg | Potassium: 1259mg | Fiber: 3g | Sugar: 9g | Vitamin A: 824IU | Vitamin C: 18mg | Calcium: 66mg | Iron: 4mg