Poached Salmon with Coconut Broth
A Bowl of Comfort I Keep Coming Back To
There are certain recipes I return to again and again, not just because they’re simple or delicious (though they are), but because of how they make me feel.
This poached salmon in coconut broth is one of them. It’s the kind of dish that feels like a hug, warm, light, nourishing, and deeply satisfying without being heavy. I cook it when I need something gentle. Something to slow me down. Something to remind me that food can be both functional and beautiful.
It’s a dish I first made on a rainy afternoon after a long shoot day, when I was craving something that would come together quickly but still feel like a proper meal. I had a tin of coconut milk in the pantry, some salmon fillets in the fridge, and a few herbs on the balcony. That was all it took to start building this bowl of goodness.
What makes it special?
It’s all about the broth. Creamy coconut milk infused with the sharp, clean notes of lemongrass and ginger, mellowed by garlic and finished with lime juice and fish sauce. The flavours are inspired by Southeast Asian cooking, not traditional, but a blend I’ve come to love.
The salmon is poached gently, so it flakes beautifully with just the press of a spoon. It absorbs all the aromatics in the broth and becomes buttery soft.
And best of all – it’s a one-pot recipe. I’m a sucker for anything that tastes luxurious but doesn’t leave me with a mountain of dishes.
How I serve it
If I’m keeping it light, I’ll ladle it into a deep bowl and top it with fresh herbs – coriander and Thai basil. If I want something a bit more filling, I’ll add a spoonful of jasmine rice or a handful of rice noodles to soak up all that fragrant broth.
Why I keep coming back to it
This is one of those meals that’s as comforting as a bowl of pasta, but feels cleaner, fresher, and more nourishing. It’s food that makes you feel good – body and soul. It’s my go-to when I want something wholesome but still crave a bit of flavour and flair.
If you’re looking for a reset meal or just something that brings you back to centre after a big day, this one’s for you.
Poached Salmon with Coconut Broth
Makes: 2 Serves
Cooking time: 25 minutes
Ingredients:
2 Tbsp olive oil
½ brown onion, diced
2 cloves garlic, minced
2 Tbsp ginger, minced
½ red chilli, finely sliced
1 x 400ml can coconut milk
½ cup chicken broth
2 Tbsp fish sauce
½ lime, juiced
2 tsp maple syrup or brown sugar
1 zucchini, julienned
1–2 cups spinach or bok choy
2 x salmon fillets (skin off)
3 spring onion stalks, finely sliced
⅓ cup basil leaves, finely chopped
To serve: 2 cups cooked rice, Chilli oil, optional, for garnish
Method:
Heat olive oil in a deep skillet or Dutch oven over medium heat. Add the diced onion and cook for 3–4 minutes until soft and translucent.
Stir in the garlic, ginger, and red chilli. Cook for another 2 minutes until fragrant. Add the julienned zucchini and allow to brown slightly.
Pour in the coconut milk, chicken broth, fish sauce, lime juice, and maple syrup (or brown sugar). Stir to combine and bring to a gentle simmer.
Gently nestle the salmon fillets into the broth. Cover with a lid, reduce heat to medium-low, and poach for 7–10 minutes, or until the salmon is just cooked through.
Once the salmon is ready, carefully remove it from the broth and set aside.
Stir in the spring onions, spinach or bok choy and basil, then turn off the heat once wilted.
To serve, divide the cooked rice between bowls. Top each with a salmon fillet and ladle over the coconut broth and vegetables. Finish with a drizzle of chilli oil, if using.
Note:
You can easily swap the salmon for boneless chicken thighs. Just add them to the broth before simmering, cover, and cook on medium-low for 20–25 minutes, or until cooked through and tender. Then slice or shred the chicken before serving over rice.
Storing & Freezing
Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat gently on the stove or in the microwave to avoid drying out the salmon.
While the broth freezes well, salmon can become dry or grainy once frozen and reheated, so if you're planning to freeze, it's best to store just the broth and veggies. Add freshly cooked salmon when ready to serve.
Cooked rice can also be frozen separately and reheated in the microwave with a splash of water to help steam it back to life.