Coconut Poached Salmon

coconut poached salmon 2

I’ve been making a conscious effort to incorporate more fish into my diet these past few months, not only for its health benefits but also as a way to extend my usual recipes’ list and experiment with new dishes.  My current favorite fish recipe is this ‘coconut poached salmon’. It marries two of my favorite things (coconut milk and salmon) and it’s also really quick to prepare which makes it the ideal weekday meal. I also love the smell of coconut and spices wafting through my kitchen!

I like to serve this poached salmon with jasmine rice but you could opt for vegetables instead (steamed broccoli or greens beans could be lovely for example) if you’d prefer. On lazy days, I’ve also been known to sneakily replace all the herbs and spices with a tablespoon of store-bought green curry paste and to be honest that simplified version is pretty tasty too. Not quite as delicious and fragrant as when using fresh ingredients of course but a good shortcut option nonetheless…

Bon appetit!

coconut poached salmon 6

coconut poached salmon

coconut poached salmon 8

Coconut Poached Salmon

Ingredients (serve two)

2 pieces of salmon fillets (approx 150g each)
1 x can (400ml) coconut milk
2 stalks of lemongrass (white bulb only), finely sliced
1 x 2cm piece of fresh ginger finely sliced
1 tbsp brown sugar
1 tbsp fish sauce
Zest and juice of 1 small lime

To serve

1 1/5 cups of cooked jasmine rice (or any vegetable of your choice)
1 red chili, finely sliced (optional)
Fresh coriander (optional)
Black pepper (optional)


1. Combine the coconut milk, lemongrass, ginger, brown sugar, fish sauce, lime zest and juice into a medium-sized saucepan. Place over high heat and bring the mixture to a boil. Then reduce the heat to a gentle simmer and leave to slightly reduce for 10 minutes.

2. Add the salmon to the pan, cover with a lid, and poach gently for about 5 min.

3. Serve the salmon with jasmine rice or any vegetable of your choice. Garnish with fresh chili and coriander. Season with black pepper to taste.


NB: The fish will be ready in less than 20 minutes so make sure you cook your rice whilst your sauce is reducing.