This coconut poached salmon tastes incredible and will melt in your mouth. Fillets of salmon are gently poached in a creamy and flavorful Thai-inspired orange coconut sauce. It’s easy to make and it’s ready in just 22 minutes!

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There are endless ways to cook salmon, but this coconut-poached version is at the very top of my list. Gently simmered in coconut milk with orange, ginger, garlic, soy sauce, fish sauce, and lime, the salmon turns incredibly tender and silky, with a sauce that’s creamy, fragrant, and full of layered flavor. If you’ve never poached fish before, this is a wonderfully forgiving place to start.

I keep the method simple and gentle, letting the salmon slowly cook in the aromatic coconut broth just until it turns opaque. The orange adds subtle sweetness and brightness, while the ginger, garlic, and fish sauce bring depth and savory balance, keeping the dish from feeling heavy.

I love serving this coconut-poached salmon over fluffy jasmine rice with plenty of the sauce spooned over top. It’s an easy, low-fuss dinner that comes together beautifully on a weeknight, but it also feels special enough for a cozy date night at home.

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Tips for making the best poached salmon

Poaching salmon in coconut milk is simple, but there are a couple of tricks to making sure it stays tender. Here are two things to keep in mind:

  • Use steelhead salmon (sometimes called steelhead trout). It’s naturally a fattier fish which means it’s more tender and less likely to dry out.
  • Think low and slow! Simmer the fish at a very low temperature. You want the poaching liquid to barely be simmering. If there are several bubbles at one time, it’s probably too high.
  • If you want to learn more about poaching fish, read our guide Perfect Poached Fish for even more tips and tricks.

What to serve with poached salmon

Turn this orange poached salmon into a deliciously simple meal with some basmati rice . It also goes well with most vegetable sides like roasted broccoli , sautéed green beans , or sautéed bok choy .

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Coconut Orange Poached Salmon Recipe

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Coconut Orange Poached Salmon - 6

Ingredients

  • ▢ 2 large oranges (divided)
  • ▢ 1 cup canned coconut milk
  • ▢ 2 tablespoons soy sauce
  • ▢ 2 tablespoons finely minced ginger
  • ▢ 1 tablespoon fish sauce
  • ▢ 3 cloves garlic (finely minced)
  • ▢ 1 tablespoon lime juice (fresh is best)
  • ▢ 4 fillets salmon
  • ▢ Orange slices, cilantro, and chili flakes (to serve)

Instructions

  • Slice one orange. Zest and juice the other orange and place both in a large skillet. Add the coconut milk, coco aminos , ginger, fish sauce, garlic, and lime juice to the skillet. Bring to a boil then reduce the heat to medium-low. Simmer for 5 minutes. 1 cup canned coconut milk, 2 tablespoons soy sauce, 2 tablespoons finely minced ginger, 1 tablespoon fish sauce, 3 cloves garlic, 1 tablespoon lime juice, 2 large oranges
  • Reduce the heat to low and add the salmon. Simmer very gently (see notes) for about 6-7 minutes, or until the salmon is opaque. At the first hint of white forming on top of the salmon, remove it from the heat. 4 fillets salmon
  • Serve the orange coconut poached salmon with some orange slices, cilantro, and if you’d like some heat, some chili flakes. Orange slices, cilantro, and chili flakes

Notes

Nutrition

We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .

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Coconut Orange Poached Salmon in a pan - 10

Coconut Orange Poached Salmon Recipe

Ingredients

  • 2 large oranges , divided
  • 1 cup canned coconut milk
  • 2 tablespoons soy sauce
  • 2 tablespoons finely minced ginger
  • 1 tablespoon fish sauce
  • 3 cloves garlic , finely minced
  • 1 tablespoon lime juice , fresh is best
  • 4 fillets salmon
  • Orange slices, cilantro, and chili flakes , to serve

Instructions

  • Slice one orange. Zest and juice the other orange and place both in a large skillet. Add the coconut milk, coco aminos, ginger, fish sauce, garlic, and lime juice to the skillet. Bring to a boil then reduce the heat to medium-low. Simmer for 5 minutes. 1 cup canned coconut milk, 2 tablespoons soy sauce, 2 tablespoons finely minced ginger, 1 tablespoon fish sauce, 3 cloves garlic, 1 tablespoon lime juice, 2 large oranges
  • Reduce the heat to low and add the salmon. Simmer very gently (see notes) for about 6-7 minutes, or until the salmon is opaque. At the first hint of white forming on top of the salmon, remove it from the heat. 4 fillets salmon
  • Serve the orange coconut poached salmon with some orange slices, cilantro, and if you’d like some heat, some chili flakes. Orange slices, cilantro, and chili flakes

Notes

https://www.theendlessmeal.com/coconut-orange-poached-salmon/