Coconut Orange Poached Salmon
Coconut Orange Poached Salmon is my absolute favorite fish recipe and one I've been making for years. The gentle orange flavor and the creamy coconut were meant for each other and make a delicious sauce that is perfect for pouring over rice or cauliflower rice. A secret trick keeps the salmon super tender.
Salmon salmon salmon!
This recipe is for you, salmon lovers of the world. You're looking at creamy coconut milk, freshly squeezed orange juice, ginger, lime, garlic, and Thai-style flavors that simmer this beautiful fish into what I like to call, “The Best Salmon Recipe Ever.”
If I had to choose one fish recipe to eat for the rest of my life, this would be it. I've been making it for years and fall in love with it fresh every time I make it. I don't choose favorites easily, but orange coconut salmon is my fav.
Back in my supper club days, I served a version of this Coconut Orange Poached Salmon with ginger pickled carrots on top. ← I LOVED those sweet and tangy matchstick cut carrots. But honestly, most days I'm not going to make a quick pickle at the end of a long day when all I want is to E.A.T. #KeepinItReal
This Coconut Orange Poached Salmon is 100% paleo + Whole30 compliant, but don't make it because of that. Make this because it's the best fish recipe EVER.
If you are doing the paleo or Whole30 thing, this is an awesome recipe to make if you're sharing your table with I-eat-everythings. ← Love those people. Make yourself some cauliflower rice and a pot of regular rice for everyone else. Win win!
Back to this Coconut Orange Poached Salmon …
I mentioned a secret trick for making sure your salmon stays tender and melts in your mouth. Actually, there are two tricks. Want to know what they are?
Trick #1: Use steelhead salmon, sometimes known as steelhead trout. Because it is fattier than other types of salmon, it doesn't dry out as easily. Read: less margin for error.
Trick #2: Cook it low and slow. To avoid drying out your salmon, cook it at a low temperature. This trick works whether you're baking or poaching. If you have fish in the oven, set the temp to no higher than 300 degrees. Even lower is better. If you're poaching salmon (like in this recipe), you want the cooking liquid to barely be simmering. If you can see more than a few bubbles in the pan, the temperature is too high.
The only exception to the low and slow method is if you want to pan-sear salmon to make the skin crispy. In this case, sear on medium-high then pop the pan into the oven on low.
If you want to learn more, read the post Perfect Poached Fish for even more tips and tricks.
Coconut Orange Poached Salmon
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- 2 large oranges, divided
- 1 cup canned coconut milk
- 2 tablespoons coco aminos, or sub soy sauce if not paleo or Whole30
- 2 tablespoons finely minced ginger
- 1 tablespoon fish sauce, read labels for Whole30
- 3 cloves garlic, finely minced
- Juice of ½ lime
- 4 fillets salmon
- Orange zest, cilantro, and black pepper, to serve
- 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 coco aminos, 2 tablespoons finely minced ginger, 1 tablespoon fish sauce, 3 cloves garlic, Juice of ½ lime
- 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 orange zest, cilantro, and black pepper over the top.Orange zest, cilantro, and black pepper, to serve