5 Ingredients or Fewer

Salmon Poached in Lemongrass Scented Coconut Milk

March 24, 2015
2 Ratings
  • Serves 4
Author Notes

This is a quick and flavorful dinner easy enough to throw together after work, but nice enough to impress guests. I love getting double duty out of my citrus fruits and here both the lime zest and juice make a starring appearance —vrunka

What You'll Need
  • 1 lemongrass stalk
  • 1 knob of ginger
  • 13.5 ounces coconut milk (1 can, preferably full fat)
  • 1/4 teaspoon salt
  • 1 pound salmon, cut into 4 4 ounce filets
  • 1 lime, zest and juice
  1. Cut the lemongrass stalk into 1 inch segments and then in half lengthwise. Cut the ginger into slices. Bruise both with the butt of a knife. Reserve a small piece of lemongrass and mince that piece finely for garnish (you'll want about a teaspoon or so total), then set aside.
  2. Skim the cream off the top of the can of coconut milk and warm it in a skillet that will comfortably fit all the salmon pieces (but preferably not too much larger because then you will end up with a lot of extra liquid at the end). When the cream starts to bubble and the surface looks shiny, add the lemongrass, ginger, and salt. Lower the heat and stir and simmer for 5 minutes until the sauce is quite thick and fragrant.
  3. Add the salmon pieces and the rest of the coconut milk. If the coconut milk does not cover (or mostly cover) the salmon, add a bit more water. Raise the heat and just when the liquid starts to bubble, reduce heat to a simmer, cover, and cook for about 8-10 minutes or until salmon begins to flake when poked with a fork.
  4. Remove salmon from sauce and raise heat to medium high. Reduce volume by about half (or until the sauce is thick). Stir in lime juice right before serving. Pour sauce over the salmon, garnish with minced lemongrass and lime zest.

See what other Food52ers are saying.

  • paizley
  • Israviza Notaria Oesman
    Israviza Notaria Oesman
  • vrunka
  • Michael Moser
    Michael Moser
I love experimenting in the kitchen and learning new techniques.

6 Reviews

paizley January 2, 2023
I make variations of this often. I like to start with frozen 3-oz pieces of salmon that I, after purchase, cut and wrapped. I use skin-on, and poach slowly so you end up with a MR-R center. This way you eat from the outside of the salmon in to the center which is less done. I'm Japanese and love my sashimi. This is a great way to present salmon at all levels of doneness. The skin falls off but adds flavor to the poaching liquid. The leftover liquid is NOT-TO-BE discarded for now you have a seasoned fish broth that can be used in so many ways! Fish does not have to be difficult! Enjoy!

vrunka January 5, 2023
thanks so much for your thoughts - I haven't tried poaching from frozen, but I will next time!
Michael M. July 20, 2022
I can’t believe what an under-appreciated gem this recipe is. It’s simple, quick, delicious and has graced our dinner table literally dozens of times since this initial publication. No need to diverge from the short list of ingredients or the simple directions, it’s simply a stunner. Too much salmon? Left over rice? It reheats perfectly. Have I added coarsely chopped asparagus when reducing the sauce? I sure have. Have I foregone ginger when I forgot to get some? Yep. Does any of that matter much? Sure doesn’t. Simple enough for a weekday, elegant and delicious enough to serve for company. Immense thanks for sharing and apologies for waiting seven years to write a review.
vrunka August 12, 2022
I'm so delighted you found this recipe and have enjoyed it so many times! I completely forgot about this one - maybe I'll make it this weekend! :) Thank you for your comment.
Israviza N. October 28, 2015
I tried to make it today and turned out really well! thank you so much for the recipe :)
vrunka October 28, 2015
so glad that turned out well for you!